Raspberry Streusel Muffins

Looking for a way to use some of those fresh yummy looking raspberries you have seen at the grocery store lately? I made these a few days ago and loved the not too sweet muffin with the oatmeal streusel topping.

Raspberry Streusel Muffins

Author: Si Foster


Streusel Topping:

  • 1/2 cup flour
  • 1/2 cup quick cooking oats
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons butter


  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup fresh raspberries, or one cup frozen raspberries, thawed and drained
  • Confectioner sugar, to taste if desired (I omit this ingredient)


Streusel topping:

  • Mix the flour, oats, sugar, cinnamon and salt in a medium bowl. Cut in butter until crumbly. Make sure to cut ingredients together enough to break up the large pieces. Set aside.


  • Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg. Mix the milk, sour cream and vanilla until all wet ingredients are combined. Add all of the remaining dry ingredients at once, and stir just until all dry ingredients are incorporated. Fold in raspberries.

To assemble:

  • Fill greased muffin cups 2/3 full with batter. Sprinkle each muffin with the streusel topping. Bake at 400 degrees for about 20 minutes, or until a wood toothpick inserted in center of muffin comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from pan. Sprinkle with confectioners sugar if desired. Makes one dozen.


-When I use frozen berries, I never thaw and drain, just add the frozen berries to the batter.
-You may use plain or vanilla yogurt as a substitute for sour cream.

Did you make this recipe?

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