This easy raspberry muffin recipe features fresh or frozen raspberries and a buttery crumb topping, perfect for breakfast, brunch, or snacking. Made with sour cream for extra moisture, these bakery-style muffins are soft, fluffy, and simple to make in just one bowl. Great for meal prep or freezing.

These moist, tender raspberry muffins are topped with a buttery crumb for the perfect balance of sweetness and texture. Ideal for breakfast, brunch, or an afternoon treat.

Ingredients

For the Muffins

3 cups (375g) all-purpose flour
4 ½ teaspoons baking powder
½ teaspoon salt
3 large eggs
1 ½ cups (300g) superfine sugar
1 ½ cups (345g) sour cream
1 cup (200ml) vegetable oil
1 tablespoon vanilla extract
2 cups (240g) raspberries (fresh or frozen)

For the Crumb Topping

1 cup (130g) all-purpose flour
⅔ cup (130g) superfine sugar
1 stick (113g) unsalted butter, melted

Instructions

1. Prepare the Oven and Muffin Tin

Preheat the oven to 425°F (220°C). Line a muffin tin with paper cases and set aside.

2. Make the Crumb Topping

Melt the butter in the microwave and let it cool slightly.
In a medium bowl, combine the flour and sugar.
Slowly drizzle in the melted butter, stirring with a fork until a crumbly mixture forms with various-sized clumps.
Set aside while you prepare the muffin batter.

3. Make the Muffin Batter

In a large bowl, whisk together the eggs and sugar until light and smooth.
Add the sour cream, vegetable oil, and vanilla extract. Mix well to combine.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add to the wet ingredients, whisking until no lumps remain.
Gently fold in the raspberries, being careful not to overmix (some pink streaks are okay).

4. Assemble and Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full.
Generously sprinkle the crumb topping over each muffin.
Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (180°C) and continue baking for 13–15 minutes, or until golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips

Use fresh raspberries for the best texture, but frozen raspberries work too—just don’t thaw them before mixing.
Don’t overmix the batter, especially after adding the raspberries, to keep the muffins tender.
Add the crumb topping generously for a bakery-style finish.
If using paper liners, spray them lightly with nonstick spray to prevent sticking.

Variations and Substitutions

Swap raspberries with blueberries, chopped strawberries, or a berry mix.
Use Greek yogurt instead of sour cream for a tangy twist.
Add a pinch of cinnamon or lemon zest to the batter for extra flavor.
For a nutty crunch, mix chopped almonds or pecans into the crumb topping.

FAQs

Can I freeze these muffins?
Yes! Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm briefly in the oven.

Why bake at two temperatures?
Starting at a higher temperature helps the muffins rise quickly, creating a tall, domed top.

Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend. Be sure it contains xanthan gum for best texture.

Serving Suggestions

Serve warm with a pat of butter or a drizzle of honey.
Pair with coffee, tea, or a cold glass of milk.
Great addition to brunch spreads with eggs, fruit, and pastries.

Why You’ll Love This Recipe

Bakery-style crumb topping that adds irresistible texture
Moist and fluffy crumb from sour cream and oil
Simple to make, no mixer needed
Customizable with your favorite fruits and flavors
Perfect for freezing or gifting