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Raspberry Streusel Muffins

Rated as 4.41 out of 5 Stars

"As a child, I would go out with my sister and pick wild raspberries. We'd help our mom make jellies, jams, pies and muffins with the berries. Now, I like to make these muffins on weekend mornings when I have a few extra moments to enjoy them with a cup of tea."
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40 m servings
Original recipe yields 18 servings


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  1. In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.


Read all reviews 93
  1. 122 Ratings

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Most helpful positive review

Wow! I would give this a 6 out of 5 if I could. The only change I made was to add about half a cup of sugar to my raspberries before adding them, they were quite sour.

Most helpful critical review

These were good, but I expected them to have more of a strong raspberry flavor. I thought they were easy to make and not too time consuming.

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Least positive

Wow! I would give this a 6 out of 5 if I could. The only change I made was to add about half a cup of sugar to my raspberries before adding them, they were quite sour.

Excellent! I mixed a few tablespoons of sugar into the berries and added extra sour cream and milk to thin out the batter. They turned out very well!

Wonderfully moist and fluffy!! I used all whole-wheat flour and fresh berries. Also added a bit more (about 1/4 c) liquid, as suggested. A keeper!

Great muffins! I made them for the first time this morning and would definitely made them again with two little changes. I think that the milk needs to be at least doubled from 1/2 c to 1 c. Oth...

Made this several days ago to use up some raspberries. It was good but I think I didn't like them as much for the raspberries...personal like/dislike...blueberries are much better in muffins! (:...

I made these with fresh raspberries from my garden. They are moist and no changes were needed, however if you don't like working with thick batter you could add a 1/4 cup more milk and it would ...

Very good!! I did not have oats,but I had a packet of cinnamon roll instant oatmeal that I used with the cut up butter instead of making the streusel topping and turned out great!

Very good! I made these with blueberries and could not stop eating them! Perfect muffins. I ended up with only 12 instead of 18. They look perfect and beautiful when baked.

I made these muffins thismorning, without the struesel topping, in the interest of time. I was afraid they might be too moist because I put the raspberries in completely frozen, but they turned...