Raspberry Crumb Muffins (Streusel Muffins)

Raspberry Crumb Muffins are delicate vanilla muffins, with a buttery crumb topping, and a sweet surprise inside.

These won’t last long before they’re gobbled up by your family and friends. Or you could keep them to yourself. I’m not judging you.

Bite into one of these little lovelies, and enjoy a sweet jam center. YES.

This muffin recipe is also known as “Raspberry Streusel Muffins”. The streusel refers to the sweet and buttery topping you put on the top of the muffins before baking.

If you like muffins with the streusel topping, try these Coffee Cake Muffins! If you’re into raspberry baked goods, try my Raspberry Sweet Rolls or my Raspberry Cheesecake Cookies.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

• They are super easy to make, and definitely different to the average muffins.
• Easy to find ingredients.
• Mix them up and bake. Just 25 minutes in the oven is all that is needed.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

How to make this recipe

Get Prepped. Preheat the oven to 375°F. Line a 12 cup muffin pan with paper liners.

Make the Muffin Batter.

• In a large bowl, whisk together the flour, baking powder and salt.
• In a medium bowl, blend the butter, sugar, eggs, and milk until well combined.
• Add the wet mixture to the flour mixture, and gently fold together until JUST combined. Don’t overmix.

• Fill each muffin cup about 2/3 full.
• Drop 1.5 tsp of jam on top of the batter.
• Cover the jam with the remaining batter, ensuring no jam is visible.

Make the Topping

• Combine the flour, brown sugar, cinnamon and softened butter in a small bowl.
• Using a fork, roughly blend until mixture resembles breadcrumbs, with large lumps visible
• Spoon the topping over the muffins.

Bake

• Bake for 25 mins at 375°F. Muffins are done with a toothpick inserted in the center the muffin part (not the jam) comes out clean.
• Remove from oven, and allow to cool in the pan for a few minutes.
• Devour.

More recipes to love

• Blueberry Crumb Muffins. Not your average muffin, these streusel muffins take it up a notch with a sweet streusel topping
• Cinnamon Sugar Donut Muffins. A hybrid between a donut and a muffin – sweet, fluffy, dipped in butter and then rolled in cinnamon sugar.
• Bakery Style Chocolate Chip Muffins. Moist, fluffy, and loaded with chocolate chips, they feature perfect tall muffin tops for a delightful treat.
• Fresh Cranberry Muffins. I love how easy these cranberry muffins are to make in just one bowl, so they’re perfect for busy mornings when you still want bakery vibes at home!
• Pumpkin Muffins (with White Chocolate).Moist and delicious pumpkin muffins, studded with white chocolate chips, and drizzled with white chocolate.

5 from 1 vote

Raspberry Crumb Muffins

Author Kylee Ayotte

Servings 12 muffins

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

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Raspberry Crumb Muffins are delicate, vanilla muffins, with a buttery crumb topping, and a sweet surprise inside! These won't last long before they're gobbled up by your family and friends. Or you.

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Ingredients

 

1x2x3x

US CustomaryMetric

For the Muffins

• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup butter (melted and cooled)
• ▢ 2/3 cup white sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup milk
• ▢ 1/3 cup jam

For the Topping

• ▢ 1 cup all-purpose flour
• ▢ 1/3 cup dark brown sugar
• ▢ 1/2 teaspoon cinnamon
• ▢ 6 tablespoons butter softened

Instructions

• Preheat the oven to 375℉.
• Line a 12 cup muffin pan with paper liners.

Muffins

• Combine 2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt in a large mixing bowl.
• In a medium bowl, blend 1/2 cup butter (melted and cooled), 2/3 cup white sugar, 2 large eggs, 1 teaspoon vanilla extract and 1 cup milkuntil well combined.
• Add wet to dry, and mix until JUST combined. Don’t over mix!!
• Fill each muffin cup about 2/3 full.
• Drop 1.5 tsp of jam on top of the batter.
• Cover the jam with the remaining batter, ensuring no jam is visible.

Topping

• Combine the 1 cup all-purpose flour,c1/3 cup dark brown sugar, 1/2 teaspoon cinnamon and softened 6 tablespoons butterin a mixing bowl.
• Using a fork, roughly blend until large lumps are visible
• Spoon the topping over the muffins.
• Bake for 25 mins at 375℉.
• Remove from oven, and allow to cool in the pan for a few minutes.
• Devour.

Notes

Don’t over mix the batter. When adding dry ingredients to wet ingredients, just fold vs mix vigorously. Overmixing batter makes tough muffins.

Be sure to fill the cups half way to two-thirds full – you want the jam to stay near the top, and not sink to the bottom, then top with the remaining batter and crumbs.

You can push a fresh raspberry into the muffin batter instead of doing the jam in the center. They can be fresh or frozen, but frozen berries do tend to “bleed” into the batter.

How to store muffins

Store in a covered container for up to 5 days.

Substitutions/Additions

These muffins can of course be made with any flavor jam you like. Try my small batch strawberry jam recipe, or this blueberry chia jam in the middle of these muffins for a yummy change!

Adding 1 tsp lemon zest to the batter will add another dimension of flavor. Orange zest is a great addition too.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 345kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 240mg | Potassium: 195mg | Fiber: 1g | Sugar: 23g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

Update: This recipe was originally published in April of 2016. It was republished with updated photos in March of 2021.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee