Homemade Raspberry Muffins

Nothing beats a homemade raspberry muffin fresh from the oven—soft, moist, and bursting with juicy berries in every bite.

Infused with a hint of lemon and topped with a buttery streusel for just the right crunch, these muffins are an easy, crowd-pleasing treat.

Enjoy them for breakfast, brunch, or a quick afternoon snack—these muffins are simple to make, freeze beautifully, and are guaranteed to be a hit with kids and adults alike.

Ingredients Checklist

Let’s break down everything you need for these bakery-style raspberry muffins:

For the Muffins:

• 2 cups (250g) all-purpose flour, spooned and leveled

• 1 cup (200g) granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• Zest of 1 large lemon (about 1 tablespoon)

• 2 large eggs, room temperature

• ⅓ cup (80ml) vegetable oil or melted unsalted butter

• ¾ cup (180ml) whole milk or buttermilk

• ½ cup (120g) full-fat sour cream or Greek yogurt

• 2 teaspoons pure vanilla extract

• 2 cups (225g) fresh or frozen raspberries (do not thaw if frozen; toss in 1 tablespoon flour to prevent sinking)

For the Streusel Topping:

• ¼ cup (30g) all-purpose flour

• ¼ cup (50g) granulated sugar

• 2 tablespoons cold unsalted butter, diced

• ½ teaspoon ground cinnamon

• Pinch of salt

Optional Variations:

• ½ cup white chocolate chips or chopped nuts

• Swap lemon for orange zest

• Drizzle with simple lemon glaze (powdered sugar + lemon juice) after baking

Dietary Alternatives:

• Gluten-free: Use a 1:1 gluten-free baking blend.

• Dairy-free: Substitute with plant-based yogurt and milk; use dairy-free butter for streusel.

• Lower sugar: Reduce sugar by ¼ cup if desired.

Step-by-Step Instructions

Here’s how to bake fluffy, high-domed raspberry muffins every time.

1. Prep:
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with liners or grease well.

2. Make the Streusel:
In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until the mixture is crumbly. Refrigerate until needed.

3. Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

4. Mix Wet Ingredients:
In a separate bowl, whisk eggs, oil (or melted butter), milk, sour cream (or yogurt), and vanilla until smooth.

5. Combine:
Pour wet ingredients into dry. Gently fold together until just combined (don’t overmix or your muffins will be tough).

6. Add Raspberries:
Gently fold in raspberries (tossed with flour if frozen). Fold just enough to distribute; overmixing will streak the batter.

7. Fill Muffin Cups:
Divide batter evenly among muffin cups, filling almost to the top for bakery-style domes.

8. Top and Bake:
Sprinkle each muffin generously with streusel topping. Bake for 20–24 minutes, or until tops are golden and a toothpick comes out with just a few moist crumbs.

9. Cool:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for Perfect Results

For the best flavor and texture, keep these tips in mind:

• Room Temp Ingredients: Let eggs, dairy, and butter come to room temp before baking for a tender crumb.

• Don’t Overmix: Gently fold batter; stop as soon as the flour disappears.

• High Domes: Fill muffin cups nearly to the top and start with a hot oven.

• Frozen Raspberries: Don’t thaw before adding—this prevents bleeding and sogginess.

• Streusel Crunch: Keep streusel cold until baking for the crispiest texture.

• Testing Doneness: Muffin tops should spring back lightly, and a toothpick should have a few moist crumbs.

Serving Suggestions

Enjoy raspberry muffins any time of day:

• Breakfast or Brunch: Serve warm with a pat of butter or clotted cream.

• Dessert: Split and top with vanilla ice cream or whipped cream and a handful of fresh berries.

• Party Platter: Arrange with scones, croissants, and fruit for a beautiful brunch board.

• Lunchbox Treat: Wrap individually for a sweet lunchbox surprise.

Final Thoughts

These raspberry muffins are the ultimate in comfort baking: moist, tender, and bursting with fruit. The bright lemon zest and crunchy streusel take them to the next level.

They freeze beautifully—just cool completely, wrap well, and thaw at room temperature or reheat gently before serving.

Try swapping in blueberries, adding nuts, or finishing with a citrus glaze for your own twist. Follow the pro tips above for perfect muffins, every time!