• 350 grams (2.9 cups) flour
  • 2 teaspoons baking powder
  • 220 grams (1.1 cups) sugar
  • 3 large eggs
  • 50 grams (0.2 cups) yogurt
  • 100 milliliters (0.4 cups) milk
  • 120 milliliters (0.5 cups) vegetable oil
  • Zest of 1 lemon
  • 200 grams (1.3 cups) raspberries


  • 50 grams (0.25 cups) cold butter cubes
  • 70 grams (0.6 cups) flour
  • 3 tablespoons cane sugar
  • Pinch of salt
  • Almond petals (optional)


  • Muffin Tin

    Use a standard 12-cup muffin tin to get even, perfectly-sized muffins. Opt for non-stick or line with muffin papers for easy removal.

  • Mixing Bowls

    You'll need at least two large mixing bowls to separate wet and dry ingredients initially.

  • Hand Mixer

    A hand mixer makes creaming and combining ingredients effortless. Ensure the beaters are securely attached.

  • Kitchenaid Mixer

    Having a stand mixer helps if you plan on making larger batches regularly.

  • Whisk & Spatula

    A whisk for incorporating ingredients and a spatula to gently fold in the raspberries.

  • Measuring Cups & Spoons

    Accurate measures ensure consistent results. Level off dry ingredients for precision.


Step 1

1. Preheat your oven to 356°F (180°C).

Step 2

Tip: Preheating the oven ensures that your muffins cook evenly from the start.

Step 3

2. Mix all the ingredients for the streusel with your hands until they form a crumbly texture and set it aside.

Step 4

Tip: Using cold butter for the streusel helps to create a crumbly, buttery topping.

Step 5

3. In a large bowl, beat the eggs, yogurt, milk, vegetable oil, lemon zest, and sugar with a mixer until smooth.

Step 6

Tip: Make sure the eggs are at room temperature for a better mixture consistency.

Step 7

4. In a separate bowl, mix the flour and baking powder.

Step 8

Tip: Sifting the flour and baking powder together helps to incorporate air and makes the muffins lighter.

Step 9

5. Gradually add the flour mixture to the beaten ingredients and mix until everything is smooth.

Step 10

6. Gently fold in the raspberries into the batter.

Step 11

Tip: Be careful not to overmix the batter to avoid crushing the raspberries.

Step 12

7. Grease the baking molds with butter and sprinkle with flour, or use muffin paper liners.

Step 13

8. Fill the baking molds about 3/4 full with the batter and sprinkle the streusel on top.

Step 14

Tip: Using an ice cream scoop can help you evenly distribute the batter into the molds.

Step 15

9. Bake for 25-30 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 16

Tip: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.


✨ Serving Suggestions and Ideas ✨

These raspberry muffins are best enjoyed warm, fresh out of the oven when the raspberries are still juicy and the streusel is perfectly crisp. 🍇 Pair them with a steaming cup of coffee or tea for a cozy breakfast at home.

Brunch Vibes: Arrange the muffins on a beautiful platter and serve alongside a fruit salad, yogurt bowls, and maybe some scrambled eggs for a full brunch spread.

If you’re planning a picnic 🧺, these muffins are a delightful addition! Pack them in a basket with some lemon iced tea or a refreshing lemonade 🥤. The tangy lemon zest in the batter will harmonize wonderfully with citrus drinks.

Kids' Snacks: These muffins make for a fantastic after-school snack that kids will love. Consider adding some fun toppings like a drizzle of icing or a dusting of powdered sugar for that extra touch of sweetness.


🌟 Gluten-Free and Vegan Variations 🌟

Gluten-Free: Swap the regular flour with a 1:1 gluten-free baking flour mix. Ensure your baking powder is gluten-free as well to keep everything safe for those with sensitivities. You'll get the same crumbly, delightful texture without the gluten!

Vegan: Replace the eggs with flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg, let sit for 5 minutes to thicken). Use dairy-free yogurt and non-dairy milk like almond or soy milk. Opt for a vegan butter alternative for the streusel. Voila! Delicious vegan raspberry muffins that everyone can enjoy. 🌱


  • Q: How can I prevent my raspberries from sinking in the batter?

    A: Toss the raspberries in a bit of flour before folding them into the batter. This helps them stay suspended throughout the muffin.

  • Q: Can I use frozen raspberries for this recipe?

    A: Absolutely! Just add the frozen raspberries directly to the batter without thawing to keep them from turning mushy.

  • Q: How do I store leftover muffins?

    A: Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Simply reheat in a warm oven before serving.

  • Q: Any tips for getting a perfect streusel topping?

    A: Make sure your butter is cold and cut into small cubes. Mix the streusel ingredients just until crumbly, being careful not to overmix.

  • Q: How can I make the muffins more moist?

    A: Substitute part of the milk with sour cream or additional yogurt to keep the muffins ultra moist and tender.

  • Q: Can I add other types of berries to the recipe?

    A: Sure! Feel free to experiment with blueberries, blackberries, or even a mix of different berries for a unique twist.

Nutrition facts

Raspberry muffins with streusel
Recipe Yield:12 muffins
Calories:Each muffin contains approximately 180-200 calories.
Calories (Min - Max):180 - 200
Total Fat:9g
Saturated Fat:2g
Total Carbohydrate:24g
Total Sugars:12g