Bakery Style Raspberry Streusel Muffins

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These muffins combine a rich cake like batter with the tartness of fresh raspberries to create a delicious taste combination! If you love raspberries these Raspberry Streusel Muffins are just for you!

It is no secret that I love muffins. Do a quick search here on the blog and you’ll find several of my favorites. I love the taste combinations, I love the portability of them, and they are super easy for my boys to grab and go.

I also love when the seasons start to change and the produce here starts to be beautiful, fresh and flavorful.

Last week at our local Aldi the raspberries were AMAZING! Big juicy berries loaded with flavor and just dying to be put into a delicious muffin like these!

And lets talk topping for a minute shall we? A little crumbly sugary streusel topping on a muffin just puts it over the edge, its like having a bakery in your kitchen with all the deliciousness!

So yeah, I love a muffin and these raspberry streusel muffins may take the cake for my new favorite.

These would be perfect for an Easter or Mother’s Day brunch, or any occasion when you want to make a delicious treat that all of your guests are sure to love!

Here’s what you’ll need for these Raspberry Streusel Muffins

This makes 12 large muffins

Topping

4-Tbsp Melted Butter

¾ Cup Flour

¼ Cup Sugar

Pinch of salt

Muffins

3- Cups Flour

1-Cup Sugar

1-TBSP Baking Powder

¼ tsp- Salt

½- Cup Melted Butter

1 – Cup Greek Yogurt

¼ Cup Milk

2- Eggs

1 ½ tsp vanilla or almond extract

2- Cups Fresh Raspberries

The first thing you’ll want to do is pre-heat your oven to 425 & prepare muffin pan with wrappers or lightly greasing

Now in a small bowl combine all the dry topping ingredients

Pour in your melted butter and using a fork mix together until a crumbly topping forms.

Now in a large bowl combine all dry muffin ingredients and stir well

Add in melted butter, Greek yogurt, milk, eggs and vanilla, stir until well incorporated. This makes a thick almost doughy batter.

Now its time to fold in your raspberries careful not to over stir and crush them. (Try to resist snitching them to snack on!)

Scoop muffin batter into your prepared muffin pan. I like to use a dough scoop to help keep them all the same size.

Now spoon on your topping and lightly press it into the top of the muffins to help it stick in place.

Now pop them in the oven for 5 minutes. (This gives them the nice bakery style muffin tops!) Then reduce your heat to 350 and bake another 15-20 minutes.

Let them cool before serving! They are delicious slightly warm with a cup of coffee!

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