Raspberry Streusel Muffins

READY IN: 40mins
Recipe by Scandigirl

I like to serve these muffins for breakfast, brunch, or in the summer when we take a picnic basket to the woods, for a little romantic time away from the busy work schedule.

Top Review by Marie Nixon

I liked these muffins very much. I think adding a streusel topping to muffins, as this recipe does, really ups the wow factor for muffins and gives it a bakery quality. I did not have quick cooking oats as called for in the recipe so I pulsed regular oats in a food process for a few seconds to make quick cooking oats. I bet adding chopped pecans to the streusel and/or the muffin batter would be good also. This recipe made 12 muffins from a silicon muffin pan. There is sufficient streusel to put a nice layer of streusel on each muffin.

Ingredients Nutrition


  1. In a small bowl combine the topping ingredients.
  2. Use a pastry blender and mix until it resembles coarse crumbs.
  3. Set aside.
  4. Grease 12- 3" muffin pan cups.
  5. Preheat oven to 400°F.
  6. In a large bowl beat the butter and sugar together until light and fluffy.
  7. Add the egg and mix.
  8. Combine the flour, baking soda, baking powder, cinnamon and salt together.
  9. Mix together the milk and sour cream.
  10. Add half the flour mixture and half of the milk mixture to the bowl with the butter.
  11. Stir to blend well.
  12. Add remaining ingredients and stir just until combined.
  13. Spoon the batter into the greased muffin cups, until 2/3 full.
  14. Sprinkle the tops with the streusel mixture.
  15. Bake muffins for 20-25 minutes.
  16. Cool the muffins in the pan for 5 minutes and then remove them from the cups.

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