HomeBREAKFAST Raspberry Crumb Muffins

Raspberry Crumb Muffins

Posted in : BREAKFAST on by : Admin

Moist and fluffy raspberry muffins with a lemon streusel crumb topping!


  • 1 3/4 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup plain greek yogurt (may sub sour cream)
  • 1 1/4 teaspoon vanilla extract
  • 2 cups fresh or frozen raspberries
  • Topping

  • 1 cup flour
  • 2/3 cup sugar
  • zest of 1 lemon
  • 8 tablespoons butter, melted
  • Instructions

  • Preheat oven to 350 degrees. Line muffin tins with paper liners.
  • Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
  • Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until incorporated (don’t overmix).
  • Fill muffin liners 3/4 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute topping over the raspberries.
  • Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely. Serve warm, at room temperature, or store in airtight container. (see note)
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