Raspberry Crumble Muffins

Bursting with fresh, juicy raspberries and crowned with a buttery crumble topping, these Raspberry Crumble Muffins are the perfect blend of tart and sweet. Made from scratch in just 40 minutes, this recipe combines a soft, tender muffin base with a delightfully crunchy streusel for a bakery-quality treat you can enjoy at home. The batter is gently folded to preserve the raspberries' integrity, creating pockets of fruity goodness in every bite. Simple pantry staples and a quick prep time make these muffins ideal for breakfast, brunch, or a midday snack. Serve them warm for a comforting treat or let them cool for a make-ahead option that stays moist for days. Whether you're indulging solo or sharing with loved ones, these raspberry muffins with crumble topping are guaranteed to impress.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 0.5 cup milk
• 0.33 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 0.5 cup all-purpose flour (crumble topping)
• 0.33 cup granulated sugar (crumble topping)
• 0.25 cup unsalted butter, softened (crumble topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.

Step 5

Fold the raspberries gently into the batter to avoid breaking them apart too much.

Step 6

In a small bowl, prepare the crumble topping by combining the flour and sugar. Add the softened butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs.

Step 7

Spoon the muffin batter evenly into the prepared muffin tins, filling each cup about three-quarters full.

Step 8

Sprinkle the crumble topping evenly over each muffin, ensuring the tops are generously coated.

Step 9

Bake the muffins in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Enjoy your Raspberry Crumble Muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	777.9 grams (777.9g)

Amount per serving	% Daily Value*
Calories	2557

Total Fat 118.50g	152%
Saturated Fat 72.90g	365%
Polyunsaturated Fat 0.10g
Cholesterol 309mg	103%
Sodium 1552mg	67%
Total Carbohydrate 332.50g	121%
Dietary Fiber 16.20g	58%
Total Sugars 90.80g
Protein 37.70g	75%

Vitamin D 92IU	459%
Calcium 250mg	19%
Iron 15mg	81%
Potassium 734mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 5.9%

Carbs: 52.2%