Raspberry Streusel Muffins


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We used Driscoll's Raspberries to make these fluffy, sinfully delicious Raspberry Streusel Muffins. The vibrant, luscious berries add a burst of color and a sweet, tart flavor while the cinnamon streusel adds a warm, buttery crunch. This recipe has been adapted from these Blueberry Streusel Muffins.

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  • Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 9

Recipe Card

For the muffins:


  • 6 tablespoons butter, melted and cooled
  • 1/2 cup sugar
  • Zest of one lemon
  • 1 large egg
  • 3/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspooon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups Driscoll's Organic Raspberries

For the streusel:


  • 6 tablespoons butter, cubed
  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • pinch of salt


  • Step 1

    Preheat the oven to 375˚F. Cut parchment paper into six inch squares and form them into muffins liners (here is a nice how-to) by folding them over the bottom of a small glass or jar and crimping the 4 corners. Add the liners to a muffin tin and set aside. You want to use these instead of traditional muffin liners so you have enough room for the middle layer of streusel.

  • Step 2

    Meanwhile, add the melted butter and sugar to a large bowl and whisk to combine. Add the lemon zest, yogurt, egg and vanilla and whisk until smooth. Sift together the baking powder, salt, baking soda, flour and cinnamon, then gently fold into the batter. Stir just until combined.

  • Step 3

    Finally, fold the raspberries in carefully, taking care not to burst too many. Set batter aside while you make the streusel.

  • Step 4

    In a medium bowl, toss together all of the streusel ingredients with a fork, then use your fingers to work the butter into the flour and sugar. The mixture should resemble coarse sand with some large clumps remaining.

  • Step 5

    Now, assemble the muffins. Using a large 3 tbsp cookie scoop, add one scoop of batter to each muffin liner. Then, add half of the streusel on top of the batter. Follow with another scoop batter, then top with remaining streusel. It will seem like way too much, but trust me it’s not!

  • Step 6

    Bake for about 30-35 minutes, or until a cake tester inserted into the center of the muffins comes out clean. Enjoy!