Raspberry Muffins

Raspberry Muffins with a Crumbly Streusel Top (Made with Greek Yogurt!)

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For the muffins: 


For the topping: 


  1. Preheat oven to 350ºF. 
  2. Line a 12-cup muffin pan with paper cups. Set aside.
  3. In a bowl combine 2 cups of flour, salt and baking powder. Set aside. 
  4. Add the raspberries in another bowl. 
  5. Sprinkle with 2 tablespoons of flour and gently toss to coat. Set aside. 
  6. In the bowl of a stand mixer fitted with the paddle attachment beat the eggs, sugar, Greek yogurt, butter and vanilla extract. 
  7. Gradually add the flour mixture and beat to combine.  
  8. Fold in fresh raspberries.
  9. Scoop the batter into the prepared muffin cups. 
  10. To make the topping, add all the ingredients to a bowl and mix with a fork until the mixture forms large, coarse crumbs. 
  11. Sprinkle on top of the muffins.
  12. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. 
  13. Remove from the oven and allow to cool completely before serving.

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