Fluffy Raspberry Muffins Recipe

The fluffiest raspberry muffins are light, tender, and finished with a crisp, nutty streusel. These muffins balance a not-too-sweet crumb with a crunchy topping for a perfect breakfast treat or snack.

Best Raspberry Muffin Recipe

If you have fresh raspberries on hand, these muffins are an ideal way to show them off. The batter is tender and lightly sweet, brightened with lemon zest and almond extract, while the streusel adds texture and flavor contrast. If raspberries aren’t available, you can swap in blueberries or chopped strawberries with equally delicious results.

These raspberry crumble muffins strike a lovely balance: soft, airy muffins with a sweet, crunchy topping. They freeze well, making them a great option for make-ahead breakfasts or easy treats to grab on busy mornings.

Why you’ll love them

• Light and fluffy texture
• Made from everyday ingredients
• Perfectly balanced sweetness
• Freezes and reheats beautifully

Featured Ingredients

• All-purpose flour: yields a light, airy crumb.
• Lemon zest: brightens and complements the raspberries.
• Brown sugar: adds mild caramel notes and keeps the color light.
• Raspberries: fresh is preferred, but frozen can be used.
• Almond extract: small amounts add a warm, nutty hint.
• Butter: contributes to tender, flavorful muffins.
• Avocado oil: keeps the batter moist without overpowering flavor.
• Almond milk: thins the batter; any milk can be substituted.
• Eggs: provide structure and lift.

Streusel Topping

This streusel is simple but irresistible. Combine the ingredients until a crumbly mix forms, then sprinkle it generously over each muffin before baking.

• Old-fashioned rolled oats
• All-purpose flour
• Slivered almonds
• Brown sugar
• Cold unsalted butter
• Almond extract

How to Make Raspberry Muffins

1. Preheat & prepare: Preheat the oven to 350ºF and line a muffin tin with paper liners.
2. Make the streusel: Combine rolled oats, flour, slivered almonds, brown sugar, cold butter, and almond extract. Use a spoon or your fingers to rub the butter into the dry ingredients until a coarse crumble forms. Set aside.
3. Mix dry ingredients: Whisk the all-purpose flour, baking powder, salt, and lemon zest in a bowl.
4. Cream wet ingredients: In a separate bowl, cream the butter with brown sugar, lemon zest, and almond extract until light. Drizzle in avocado oil, then beat in the eggs. Add 1/2 cup of milk and check the batter consistency—add additional milk by tablespoons if it’s too thick.
5. Combine and fold: Gently fold the dry ingredients into the wet mixture until just combined. Fold in the raspberries carefully so they don’t break up too much.
6. Fill and top: Spoon batter into the prepared muffin cups about three-quarters full. Sprinkle 1 to 1½ tablespoons of streusel on each muffin, gently pressing it into the batter. A light spray of cooking oil on the streusel helps it brown.
7. Bake: Bake at 350ºF for about 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool on a rack.

Ingredient Swaps

Avocado oil → applesauce: Applesauce works if you want lower fat; muffins will be slightly denser.

All-purpose flour → white whole wheat: White whole wheat is a healthy swap and will give a darker color and a slightly denser texture.

Raspberries → other berries: Blueberries or chopped strawberries are perfect substitutes and adapt easily to this recipe.

Storage

Once cooled, store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. To re-crisp the streusel, warm gently in a low oven for a few minutes.

How to Freeze Raspberry Muffins

1. Cool the muffins completely.
2. Place them on a baking sheet in a single layer so they aren’t touching and freeze for about 2 hours.
3. Transfer the partially frozen muffins into a freezer-safe bag or container and store for up to 3 months.
4. To thaw, leave at room temperature or reheat gently in the oven or microwave.

Tips & Notes

• Both all-purpose and white whole wheat flour work; AP flour gives a lighter, fluffier muffin while white whole wheat yields a heartier crumb.
• Try both avocado oil and applesauce to compare texture—applesauce creates a moister, slightly denser muffin.
• If you want extra streusel, make a little more—leftover streusel can be frozen or sprinkled over oatmeal.
• Spraying the streusel lightly with cooking spray before baking encourages a golden, crisp finish.
• When using frozen berries, fold them in directly from frozen and expect a slightly moister crumb.

Recipe Summary

Yield: about 12 muffins. Prep: 20 minutes. Cook: 15–22 minutes. Total: ~35 minutes.

Ingredients (summary)

• Streusel: ½ cup rolled oats, ¼ cup flour, ¼ cup slivered almonds, ¼ cup light brown sugar, 4 Tbsp cold unsalted butter, ¼ tsp almond extract.
• Dry: 1¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, 1 Tbsp lemon zest, ⅓ cup light brown sugar, 1 pint fresh raspberries.
• Wet: ½ tsp almond extract, 3 Tbsp melted unsalted butter, ¼ cup avocado oil or applesauce, ½ cup almond milk + 2 Tbsp (or any milk), 2 large eggs.

Nutrition (approximate per muffin)

Calories: 236 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 9 g | Fiber: 4 g | Sugar: 13 g