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Bakery-Style Moist Raspberry Crumb Muffins

Close-up of a freshly baked, golden brown raspberry muffins topped with a thick, sugary cinnamon streusel topping.
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Make moist, fluffy raspberry muffins with a sweet, buttery crumb topping. This easy recipe delivers bakery-style results perfect for breakfast or snacking.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • For the Crumb Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the reserved crumb topping generously over the top of each muffin.
  9. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist raspberry muffins, ensure your buttermilk is at room temperature before mixing.
  • If your fresh berries are very wet, lightly toss them with 1 teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • To achieve a golden brown muffin top, you can brush the tops lightly with melted butter just before adding the streusel topping.

Nutrition

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