Raspberry Muffins with Struesel Topping Recipe

Name: Raspberry Muffins with Struesel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups (350 ml) flour; 1/2 cup (125 ml) sugar; 2 tsp (10 ml). baking powder; 1/2 cup (125 ml) milk; 1/2 cup (125 ml) butter, melted; 1 large egg beaten; 1 cup (225 ml) raspberries frozen or fresh; 1/4 cup (60 ml) pecans, chopped; 1/4 cup (60 ml) brown sugar, packed; 1/4 cup (60 ml) flour; 2 tbsp (30 ml) butter, melted

Servings: persons

1
Preheat oven to 350 degrees (175 C.).
2
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
3
In another bowl, beat together milk, cooled melted butter and egg.
4
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
5
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
6
Divide half the raspberries among the muffin tin's cups and top each with remaining batter, then add the remaining raspberries.
7
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
8
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, becareful to not overcook.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cups (350 ml) flour, 1/2 cup (125 ml) sugar, 2 tsp (10 ml). baking powder, 1/2 cup (125 ml) milk, and more.

Yes, Raspberry Muffins with Struesel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Muffins with Struesel Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions