This recipe for delicious Raspberry Muffins topped with a sweet cinnamon streusel is one you’re sure to bake again and again for an easy breakfast.
Muffins are the best. I have so many muffin recipes because they are fantastic for baking and storing in the freezer. They are a great, grab-and-go breakfast or snack, and they really hit the spot when you’re hungry. These raspberry muffins are a great recipe to use up fresh raspberries. You can use frozen, if you’d like. They’re delicious.
- all purpose flour
- whole wheat flour
- white sugar
- light brown sugar
- baking powder and salt
- ground cinnamon
- fresh or frozen raspberries
How to make Raspberry Muffins:
The complete, printable recipe is at the end of this post. Preheat the oven to 400°F. Prepare a muffin tin with paper liners, or spray with nonstick spray.
In a large bowl, whisk together the dry ingredients. Add the remaining ingredients up to and including the egg. Carefully stir in the raspberries. Scoop the batter into the prepared muffin tins.
Combine the remaining ingredients in a small bowl. Use a fork to mix the butter into the dry ingredients and create crumbles. Top each muffin cup full of batter with a spoonful of streusel topping.
Bake your raspberry muffins for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
This recipe makes 12 muffins. They are delicious with the sweet flavor of raspberries and the extra-sweet addition of the cinnamon streusel on top. Enjoy!
What’s the best way to freeze muffins?
I love to make muffins and keep them stored in the freezer. Cool muffins completely before wrapping and freezing. To freeze muffins properly, wrap them securely in foil or place in freezer bags. You can wrap them individually or put them all in the same bag. Label with the date. Muffins can be stored frozen for up to 3 months. Let sit at room temperature to thaw.
The Best Muffin Recipes:
This delicious muffin recipe is one you’re sure to use over and over.
Servings: 12 muffins (1 per serving)
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ¼ cup granulated white sugar
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup milk
- ½ cup butter, melted
- 1 large egg, beaten
- 1 cup fresh or frozen raspberries (drain well)
- 2 tablespoons butter, slightly softened
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
Serving: 1muffin, Calories: 213kcal, Carbohydrates: 28g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 217mg, Potassium: 81mg, Fiber: 2g, Sugar: 14g, Vitamin A: 338IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 1mg