Just wait until you try this incredible baking recipe for making raspberry muffins with a crumbly streusel top. These protein-packed muffins are made with Greek yogurt and they have very quickly become my go to homemade baked treat of choice.
How to Make Raspberry Muffins
Here’s everything that you’ll need to know in order to prepare these yummy raspberry muffins from scratch:
- Preheat the oven. Preheat your oven to 350℉.
- Prepare the muffin pan. Line a 12-cup muffin pan with paper cups and set aside.
- Combine the dry ingredients. Add 2 cups of all purpose flour, salt, and baking powder to a bowl and mix to combine. Set aside.
- Prepare the raspberries. Add 2 cups of fresh raspberries to a separate bowl.
- Sprinkle. Sprinkle the raspberries with 2 tablespoons of flour and gently toss to coat. Set aside.
- Beat. Use the bowl of a stand mixer fitted with the paddle attachment to beat the eggs, sugar, Greek yogurt, melted butter, and pure vanilla extract.
- Add the flour mixture. Gradually add the prepared flour mixture and beat to combine.
- Fold. Fold in fresh raspberries.
- Prepare for baking. Scoop the batter into the prepared muffin cups.
- Sprinkle. Sprinkle each muffin with the homemade topping (see below for details on how to make it).
- Bake. Bake the muffins in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Remove the muffins from the oven and allow them to cool completely before serving.
- Serve. Serve once the muffins have cooled.
How to Make a Crumbly Streusel Top
You’ll want to prepare the crumbly topping for your raspberry muffins before you bake them in the oven:
- Combine the ingredients. Add the all purpose flour, brown sugar, ground cinnamon, melted butter, and a pinch of salt to a bowl and mix together with a fork until the mixture forms large, coarse crumbs.
- Sprinkle. Sprinkle the topping over each of the muffins before baking.
How to Store Raspberry Muffins
The best way to store your homemade raspberry muffins is to keep them covered in an airtight container. You can keep your muffins stored in the fridge or at room temperature.
If you keep them at room temperature, the muffins will keep for up to 3 days. When stored in the fridge, they’ll stay fresh for a little bit longer, keeping for up to 5 days.
Raspberry Muffins with a Crumbly Streusel Top (Made with Greek Yogurt!)
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Total Time: 45 minutes
- Yield: 12 1x
For the muffins:
- 2 cups + 2 tbsp all-purpose flour
- 2 tsp baking powder
- pinch of salt
- 1 cup granulated sugar
- 2 eggs
- 1 ½ cup plain Greek yogurt
- 6 tbsp butter, melted
- 1 tsp vanilla extract
- 2 cups fresh raspberries
For the topping:
- 2/3 cup all-purpose flour
- 1/3 cup brown sugar
- ½ teaspoon ground cinnamon
- pinch of salt
- 4 tbsp butter, melted
- Preheat oven to 350ºF.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In a bowl combine 2 cups of flour, salt and baking powder. Set aside.
- Add the raspberries in another bowl.
- Sprinkle with 2 tablespoons of flour and gently toss to coat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs, sugar, Greek yogurt, butter and vanilla extract.
- Gradually add the flour mixture and beat to combine.
- Fold in fresh raspberries.
- Scoop the batter into the prepared muffin cups.
- To make the topping, add all the ingredients to a bowl and mix with a fork until the mixture forms large, coarse crumbs.
- Sprinkle on top of the muffins.
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.