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Raspberry Streusel Muffins

Raspberry Streusel Muffins That Feel Like Breakfast Bliss

Delight in these Raspberry Streusel Muffins, a comforting and versatile breakfast treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Whole wheat flour can be used for a healthier option.
  • 1 cup Granulated Sugar Can be substituted with stevia.
  • 2 teaspoons Baking Powder Avoid using baking soda instead.
  • 0.5 teaspoon Salt No need to substitute.
  • 1 large Egg Can be swapped with a flaxseed egg for a vegan option.
  • 0.5 cup Milk or Yogurt Opt for Greek yogurt for a creamy twist.
  • 1.5 cups Fresh Raspberries Frozen raspberries can be used; adjust baking time.
  • 0.5 cup Unsalted Butter Substitute with applesauce for a lower fat version.
  • 0.5 cup Brown Sugar Can be replaced with white sugar or cane sugar.
For the Streusel Topping
  • 0.75 cup All-Purpose Flour Helps to create the crumble topping.
  • 0.5 cup Brown Sugar White sugar can be used as an alternative.
  • 0.25 cup Unsalted Butter Use coconut oil for a dairy-free option.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk egg, yogurt (or milk), and melted butter until smooth.
  4. Pour wet ingredients into dry mixture, folding gently until just combined. Stir in fresh raspberries.
  5. Prepare streusel topping by mixing all-purpose flour, brown sugar, and melted butter until crumbly.
  6. Fill each muffin cup about two-thirds full with batter.
  7. Sprinkle the streusel topping evenly over muffin batter.
  8. Bake for 18-20 minutes until a toothpick comes out clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Tips for best results: avoid overmixing, use frozen raspberries without thawing, and adjust baking times as needed.

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