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Raspberry Muffins! Light, fluffy, and perfectly tender, this sour cream and vanilla-spiked batter is swirled with sweet raspberries and baked into the cutest little muffins. What makes them extra special? Buttery streusel throughout each one and sprinkled generously on top for that perfect crumbly finish. They’re easier than you’d think and so delicious any time of day.
I spotted these on the Starbucks menu and immediately thought, okay, that sounds good. Raspberry muffins with streusel swirled through each one? Say no more.
It feels like such a perfect winter treat. I know everyone is dreaming about spring, but where I am, it’s very much still winter. We’ve been in the Italian Alps the last few days, and it’s basically a snow globe — snow falling almost every single day.
It’s the kind of weather that makes you want to stay cozy inside, bake muffins, and sip hot chocolate by the window.
The best part? These are so easy. I built the recipe off my blueberry muffin bread and gave it a seasonal twist. Instead of a cinnamon crunch, I went with something a little brighter: a fresh orange and brown sugar streusel. I love that pop of winter citrus paired with the warm notes of brown sugar and the sweetness of the raspberries. Of course, you can use lemon zest or even add a little cinnamon if that’s more your style.
The sour cream keeps each muffin extra light and fluffy, but yogurt works just as well. Cozy, simple, and perfect for these snowy days.
Here are the details
Ingredients for the Streusel
- salted butter
- brown sugar
- all-purpose flour
- orange zest – or try lemon zest, grapefruit, or even use cinnamon!
Ingredients for the Muffins
- salted butter
- brown sugar
- sour cream – or you can use plain Greek yogurt
- eggs
- vanilla extract
- all-purpose flour – or sometimes I like to use whole wheat pastry flour
- baking powder
- fresh or frozen raspberries – if using frozen raspberries, do not thaw
Steps
Step 1: Make the Streusel
Start by mixing together the brown sugar, orange zest, flour, and butter until little clumps form. You want a crumbly, buttery texture that will melt into the muffins and stay perfectly crisp on top. Set this aside while you make the batter.
Step 2: Make the Batter
Begin with melted butter. I don’t have a microwave, so I melt mine on the stove and let it lightly brown for extra flavor — so good. Add the butter to a bowl, then whisk in the sour cream (or yogurt), eggs, and vanilla until smooth.
Next, stir in the dry ingredients. Sometimes I like to use whole wheat pastry flour, but all-purpose works great too. You can also use a gluten-free blend if needed.
Step 3: Add the Raspberries + Swirl
Before adding the raspberries, toss them with a small amount of flour. This helps keep them from sinking to the bottom as the muffins bake.
Gently fold the berries into the batter, along with about 1/3 cup of the streusel. This gives you little swirls of buttery crumble throughout each muffin.
Step 4: Scoop + Bake
Scoop the batter into a greased or lined 12-cup muffin tin, filling each cup almost to the top. Sprinkle the remaining streusel generously over each muffin.
Bake for about 25 minutes, until golden on top and set in the center. The kitchen will smell amazing — the wait is hard, but so worth it.
Step 5: Serve + Enjoy
You can enjoy these muffins warm or cooled, but it’s hard to resist breaking into one fresh from the oven — I usually do. I love adding a little European-style butter and a sprinkle of flaky sea salt.
Such a simple, cozy treat.
Helpful Tip
You can swap in whatever berries you love or have on hand. Blackberries, blueberries, or a mix of your favorites all work beautifully — fresh or frozen.
Looking for other baking recipes? Here are my favorites:
5 Minute Chocolate Chunk Banana Bread Mug Cake
Maple Banana Bread with Cinnamon Spice Butter
Earl Grey Blueberry Lemon Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make these Raspberry Streusel Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Raspberry Streusel Muffins
Servings: 12 muffins
Calories Per Serving: 180 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Streusel
- 2 tablespoons salted butter, melted
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon orange zest (or try lemon or cinnamon)
Muffins
- 1 stick (1/2 cup) salted butter, melted
- 1/2 cup brown sugar
- 1 cup sour cream or plain Greek yogurt, at room temperature
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups fresh or frozen raspberries
- 1 tablespoon all-purpose flour
Instructions
- 1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.2. To make the streusel. Mix together the butter, brown sugar, flour, and orange zest until crumbly.3. To make the muffins. In a bowl, whisk together the melted butter, brown sugar, sour cream (or yogurt), eggs, and vanilla. Add the flour, baking powder, and salt. Mix until just combined.4. Toss the raspberries with 1 tablespoon of flour. Fold the berries and 1/3 cup of the streusel into the batter.5. Divide the batter evenly among the prepared tins. Top with the remaining streusel. Bake for 22–25 minutes, until set and lightly golden.6. Remove from the oven and enjoy warm with butter and flaky sea salt.
This post was originally published on February 20, 2026
Made these this morning!! Absolutely Delicious!! Will be definitelty making these again!!
Hey Marsha,
Wonderful! I appreciate you making this recipe, I’m so glad to hear it turned out well for you!
Made these this morning and they are delish 🙂 I used half blueberries and half raspberries and substituted the flour with gluten free. I also used half a stick a butter and a 1/4 cup of avocado oil. Will for sure make them again!
Hey Kristy,
Perfect! Love to hear this recipe turned out well for you, thanks for making it!
What was the reason you used sour cream instead of your usual greek yogurt. You ALWAYS recommend yogurt over sour cream. So this was quite a switch for you.
Hi Lee,
You can use yogurt or sour cream, both work great in this recipe! Please let me know if you have any other questions!
Just made these yesterday! Soooo delicious! I used greek yogurt and frozen raspberries, and swapped one of the teaspoons of vanilla extract for a splash of orange juice to match the streusel a bit.
Hey Jess,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
turned out so dense and soggy in the inside, followed recipe to a tee. Would not recommend
Hi Sam,
So very sorry to hear this! Thanks for trying these muffins and your feedback!
The muffins are too small and overcook if you try to make 12 as the recipe states. Maybe 9 if you want them to look like the photo. My mistake. I’ll try again and fill fewer tins.
Thanks for your feedback, Cindy! So sorry for how the muffins turned out. Let me know if you make them again!
I was so excited to make these and got the ingredients the same day I saw the recipe. I experienced some of the issues that the other reviewers left- these muffins do not look attractive – nothing like the picture. No rise and it didn’t brown- just white. Unappealing.
The dough didn’t rise like the picture and it’s very dense. When I cut it open after baking- it’s very thick and doughy even though I did a toothpick test. I bake a lot and something is off with this recipe- not sure what…Sadly, I’ll be tossing these. Waste of time and money. I was so looking forward to them too…
Hi Erica,
Thanks for trying this recipe and sharing your feedback, sorry to hear the muffins were not enjoyed!
Another terrific recipe! I used raspberries and sour cream along with cinnamon as part of the streusel topping. These muffins looked and tasted like they came from a bakery! I cannot wait to try them with blueberries. Delicious!!
Hey Kelly,
Happy Sunday! Thanks a bunch for making this recipe and taking the time to comment. So glad it was a winner!
Super easy and so yummy! Went with raspberries and the sour cream. Used all-purpose flour! Big thumbs up from my college-age son! Will definitely make again!
Hey Amy,
Wonderful! Thanks for making this recipe and your feedback, love to hear it was enjoyed!
Have a great weekend!
Crumb topping did work as expected! I added flour, but I think perhaps softened butter would have worked better? Not sure! The muffins are delicious!
Thanks so much, Alex! So glad you enjoyed these muffins, I appreciate you making them! Have a great weekend!
Update! They tasted much better than they looked!
Thanks so much, Norma! Glad to hear these muffins were enjoyed, I appreciate you making them and your feedback! Have a great weekend!
There is no way that you could substitute 1 tablespoon of cinnamon for the 1 tablespoon of orange zest that is listed in the streusel. That would be so overpowering. Did you test that yourself?
Hi Melody,
I did:) It would be mixed into the streusel, but you can use less to your liking. I hope you love these muffins!
Just made these. Mine sure didn’t look this good. The streusel was just a melty dollop on the top that is hardening and the muffins are pale white even after extra time to cook to try to get a golden color.
Wouldn’t make again. Sorry
Hey Norma! Oh no! I’m so sorry to hear these muffins didn’t turn out for you! Is there anything you did differently/any ingredient subs? Let me know how I can help! xT
Yum with blueberries, now I need to get some raspberries!
Hi Nancy! Thank you for trying out the recipe! I bet the blueberries were super yummy! Let me know if you try it with raspberries too 🙂 xT
These look amazing 🤩 all of your muffin recipes our abhir amongst my children, but I have a raspberry loving child and I believe these will be his new favorite!
Hi Susan! Thank you so much! I’m so happy your fam is loving the muffin recipes, and I hope your raspberry loving child thinks these are a hit too! 🙂 xT