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Raspberry Streusel Muffins

These are the best and (easiest) Raspberry Streusel Muffins. The muffins come together in a single bowl, no stand mixer required. If you want, you can swap any berries you like - blueberries, blackberries, marionberries, or a combination of different types! These make a tasty breakfast, a great afternoon snack, or even a sweet treat for dessert. Enjoy!


Raspberry Streusel Muffins

Makes 12 muffins


For the muffins:

¼ cup + 1 tablespoon canola oil (vegetable oil works too)

½ cup sugar

½ teaspoon lemon zest

¾ cup plain unsweetened Greek yogurt

1 large egg

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon fine salt

1 ½ cups all-purpose flour

1 heaping cup raspberries

For the streusel topping:

4 tablespoons butter (½ stick)

¼ cup brown sugar

½ cup + 1 tablespoon flour

pinch of salt


Preheat the oven to 375°F. Line a muffin pan with 12 paper liners or spray the muffin pan with non-stick cooking spray and set aside.

In a large bowl, add the oil, sugar, lemon zest, Greek yogurt, and egg. Whisk the ingredients together until smooth. Add the baking powder, baking soda, and salt. Whisk until fully combined. Add the flour and the raspberries and fold into the wet mixture. Do not over mix. The batter will be thick. Set aside.

In a small bowl, melt the butter in the microwave. When the butter has melted, add the brown sugar and a pinch of salt and use a fork to stir the ingredients until combined. Add the flour, and continue to stir until the flour is totally incorporated.

Scoop the muffin batter into your prepared muffin pan. Evenly distribute the streusel topping over the top of each muffin, breaking up the streusel into large chunks as you go. Bake the muffins for 25-30 minutes or until a toothpick inserted into the muffin comes out clean. Let the muffins cool in the pan for ten minutes before transferring to a baking rack to cool completely.

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