Raspberry Streusel Muffins Recipe

Name: Raspberry Streusel Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ¾ cup brown sugar, packed; 1 tablespoon baking powder; 1 ⅓ cups raspberries, fresh or frozen (thawed); ½ cup grated apple, your choice; 3 large eggs, fork-beaten; ⅓ cup vegetable oil (canola can be used); ⅓ cup buttermilk (or reconstituted from powder); ⅓ cup all-purpose flour; 3 tablespoons brown sugar, packed; 1 teaspoon ground cinnamon; 3 tablespoons margarine or 3 tablespoons butter, hard (not soft)

Servings: persons

2 cups all-purpose flour
¾ cup brown sugar, packed
1 tablespoon baking powder
1 ⅓ cups raspberries, fresh or frozen (thawed)
½ cup grated apple, your choice
3 large eggs, fork-beaten
⅓ cup vegetable oil (canola can be used)
⅓ cup buttermilk (or reconstituted from powder)
⅓ cup all-purpose flour
3 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
3 tablespoons margarine or 3 tablespoons butter, hard (not soft)

1
Mix the flour and the brown sugar amounts from the muffin mix recipe in a large bowl.
2
Add baking powder; stir.
3
Add raspberries and apple.
4
Mix well.
5
Combine eggs, oil and buttermilk in a small bowl.
6
Add to raspberry mixture.
7
Stir until just moistened.
8
DO NOT OVERMIX!
9
Grease muffin tins with cooking spray and fill cups 3/4 full with the batter.
10
Time to assemble the struesel topping.
11
Combine flour and brown sugar in a small bowl (a different one than used earlier).
12
Add cinnamon; stir.
13
Cut in margarine until consistency of fine crumbs.
14
Sprinkle each muffin tin cup with struesel topping.
15
Bake in 375 degree F (190 degree C) oven for about 20 minutes until wooden toothpick inserted in centre of muffin comes out clean.
16
Let stand in pan for 5 minutes before removing to a wire rack to cool.
17
Serve warm or cold.

971

kcal

Calories

Fat

113

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.
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 12 ingredients. The key ingredients include: 2 cups all-purpose flour, ¾ cup brown sugar, packed, 1 tablespoon baking powder, 1 ⅓ cups raspberries, fresh or frozen (thawed), and more.

Yes, Raspberry Streusel Muffins 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 Streusel Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions