Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I hoped would be the last blueberry muffin recipe we’d ever need. You’d think after all that that the path to these raspberry muffins would be simpler, but it took five raspberry seasons to get here.
A very logical question you’re about to ask is: Why not just swap the blueberries in your blueberry muffins with raspberries? And the answer is that while it works, they’re not bad at all, they’re just not the raspberry muffin I dreamed of. These are and they’re utterly perfect: hefty, moist, lemony, not too sweet, and absolutely tie-dyed with a constellation of raspberries inside. I think they might be the best muffins I have ever made. Here’s what I’ve learned along the way:
Raspberries: Let me just get this out of the way: The correct amount of raspberries for 6 muffins is half a pound, or about 1 2/3 to 1 3/4 cups. This is a higher berry concentration than the blueberry muffins. Raspberries are not blueberries; they spill less into the batter around them so you need more to get the right oomph.
Frozen raspberries: Because fresh raspberries can be particularly pricey, rather than tell you “go for it!” if you wanted to use frozen raspberries instead, I developed these with them. This was the surprise: Frozen raspberries work even better here. Because we stir them in still frozen, they don’t get juicy until they’re baked so you end up with a thicker muffin batter that domes higher and spreads less. “But I just went raspberry picking!” First, I’m jealous. Second, yes, you can still use them here, just keep in mind that the muffins can be flatter.
Size: On a rushed, distracted morning at the end of the school year, I realized that if you accidentally divide my Perfect Blueberry Muffin batter into 6 muffins instead of the intended 9, you get an even more towering, generous, bakery-like muffin that feels every bit like the gift I’d intended them to be for teachers*. In this recipe, that size is not an accident. It makes 6 and it’s easily doubled to make 12. The muffins clock in at 4 to 5 ounces each and more than one-third that weight is from raspberries, but they’re made in a standard-sized tin. I told you they were dreamy!
Streusel: I don’t make the rules of the universe; I cannot explain to you why raspberry muffins need streusel but blueberry muffins do not, but trust me that the streusel here is nonnegotiable. Yet I loathe making a muffin batter and scooping it out only to realize I have another step: making a “quick” streusel. In Smitten Kitchen Keepers’ Peach Crumb Muffins, I ran into this as well but it gnawed at me that streusel is just butter, sugar, and flour, right? And that’s already in the batter? A bit of math later, my solution is to work the streusel step into the early part of the batter, so when you’re done, you’re really done.
* Speaking of teachers! The Smitten Kitchen Classroom Wishlist Project 2023 is now live! In the US, a tremendous number of teachers don’t get the funding they need to set their classrooms up for success. Most will end up paying out of their own pockets to buy educational materials, which feels all wrong and makes me sad. I’ve asked teachers to send me their wishlists in hopes that we can help clear as many as possible, as we did last summer. Help out if you feel you’re able — you will unquestionably make a teacher’s (and their students’) day! [Project information. Direct link to spreadsheet.]
Raspberry Streusel Muffins
- 5 tablespoons (70 grams) unsalted butter, melted
- 1/2 teaspoon plus one pinch kosher salt
- Slightly heaped 1/2 cup (105 grams) granulated sugar
- 1 2/3 cups (220 grams) all-purpose flour, divided
- Half a medium lemon
- 1 large egg
- 2/3 cup (150 grams) plain unsweetened yogurt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 8 ounces (225 grams) fresh or (ideally) frozen raspberries (1 2/3 to 1 3/4 cups; see Note)
Prepare pan: Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. This ensures muffin spillover releases easily. Line 6 cups with muffin liners. If you’re using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup, which will keep the empty pockets from burning.
Make streusel: In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of the flour until it forms a clumpy mixture. Scoop out 1/4 cup (about 45 grams) and set it aside in a small bowl; this will be your streusel topping.
Make muffin batter: Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add yogurt and egg and whisk to combine as smoothly as you can, but it’s okay if the batter doesn’t fully even out. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine, going several times more around the bowl than seems necessary. Add remaining 2/3 cup (90 grams) of flour and all of the berries and stir gently, just until the flour disappears.
Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.
Bake muffins: For 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let cool completely in the pan.
Do ahead: These muffins keep phenomenally. I keep them either in their baking pan or on a plate uncovered (so they don’t get mushy on top) and they’ve been excellent even on day 3 and not bad at all on day 4.
Notes:
- Raspberries by cup: Just a heads up that while technically every ingredient is more accurate when measured by weight, raspberries are particularly so. They’re hollow. When frozen, they take up more space in a cup per ounce. When defrosted or very ripe and fresh, they collapse and take up less space per ounce in a cup. For frozen raspberries, use the higher cup suggestion (1 3/4 cups); for very ripe fresh, use the lower amount (1 1/2 cups).
- Double this: Yes, you can absolutely double this recipe to make 12 muffins; no changes needed. When you double the sugar, simply measure 1 cup plus 1 tablespoon.
Previously
6 months ago: Pasta with Longer-Cooked Broccoli
1 year ago: Buttered Noodles for Frances
2 years ago: Deviled Eggs
3 years ago: Pasta with Pesto Genovese
4 years ago: Frozen Watermelon Mojitos
5 years ago: Corn Fritters and Bourbon Peach Smash
6 years ago: Hummus Heaped with Tomatoes and Cucumbers
7 years ago: Corn, Bacon and Parmesan Pasta
8 years ago: Tomato and Fried Provolone Sandwich
9 years ago: Easiest Fridge Dill Pickles and Grilled Peach Splits
1- years ago: One-Pan Farro with Tomatoes and Hot Fudge Sundae Cake
11 years ago: Bacon Corn Hash
12 years ago: Whole Wheat Raspberry Ricotta Scones
13 years ago: Mango Slaw with Cashews and Mint, Thai-Style Chicken Legs, Peach Blueberry Cobbler, and Scalloped Tomatoes with Croutons
14 years ago: Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza
15 years ago: Chocolate Sorbet
16 years ago: Double Chocolate Layer Cake
Can you use Greek yogurt?
lol i’m so unsurprised that this was the first question — i searched the page to look for this, too! can’t wait to find out, it’s the only yogurt i keep around. i’m assuming the asnwer is yes, just not sure if it needs a little watering down or not.
This was 100% going to be my question. If yoy did sub it though – did you water it down or go for it as is?
I used Greek yogurt and the batter was so thick it clumped inside my whisk and was a pain to get out. Watered it down a bit. Still wasn’t enough so I switched to a spoon instead.
Agreed – I used Greek yogurt in the first batch and the batter was DENSE and the muffins were heavy. I just made a second batch with half Greek yogurt and half milk (both measured by weight) and it’s a bit lighter, but still not phenomenal. But I suppose the real comparison is if someone did side-by-side with one batch regular, one batch Greek (in some form)…
My kids and I are muffin fanatics… we made these yesterday and they were for sure the new family favorite!!! We doubled the recipe, used about 1c fresh rasp, 1c frozen, and the some fresh peaches and frozen blueberries to round out the measurements. Worked great and was thinking these would be delicious with rhubarb!! I also used full-fat Greek yogurt and they were moist, rich, and sooooo yummy!! Thank you Deb! You never disappoint!!!
Is this recipe really for a standard size muffin tin? I just tried it and had to pile the batter up about 3x taller than the tins. Then the streusel was very difficult to get on them because they were super steep. They are in the oven and I am so anxious that they will be a disaster! What did I do wrong??
Yes, a standard sized tin. The batter piles high. You can see how high they are in this video demo.
Yes. I’d definitely warn you if you could not!
I used Greek yogurt and it was fine.
I used Kite Hill almond yogurt along with vegan butter, vegan egg, and GF flour ( sadly, by necessity). These turned out amazing!!
Thank you, Deb for your solid recipes. I find them pretty easy to convert!
What type of vegan egg did you use?
I used The Vegg but they are not consistent in production. They’ve been unavailable for months now. I just made them again today with AcreMade that I found online. Jury is still out on its baking usefulness.
I haven’t tried yet for this recipe, but Cooks Illustrated says that 2/3 cup Greek yogurt + 1/3 cup water is roughly equivalent to 1 cup of regular yogurt (so here that’s 100g Greek yogurt + 50g water). That ratio has worked well for me in the past.
I did today. Fabulous!
I used 100 grams greek yogurt and 50 grams water, per the Cook’s Illustrated suggestion (just mixed in the bowl with everything else), and they turned out great.
I didn’t have a problem. Used a wooden spoon instead of a whisk. I did end up making 7 muffins instead of 6 because it didn’t look like I could stack all the batter into six.
I doubled the recipe and ended up with 16 big delicious muffins. I admit the directions were different, in terms of how the leaveners were sprinkled into the batter, but wow it worked. And. Loved the streusel!
Only a Deb recipe could compel me to turn on an oven in late July.
Same here, but I am using my convection oven which brings me to a question, should the amount of time be the same when baked in a convection oven as a regular gas oven?
My son is specifically requesting blackberry things. Would that be a successful swap here?
I made this yesterday with blackberries and it was delicious!
Do the muffins freeze well with the struesel? What’s the best way to defrost if so with the strusel? Ta!
I haven’t frozen these yet but I don’t think it will be a problem. The streusel should stick well.
These look perfect! Thank you, Deb! Going to try then this weekend. Love the incorporating the streusel step into making the batter!
Can you really store them completely uncovered? Not in an airtight container?
It’s how I store them! I just finished one that I’d made on Saturday night.
I think this also explains why the perfect blueberry muffins always get a little too damp when I store them in a container for a day or so. I’ll have to try storing them this way too! Thanks!
What no fruit flies in NYC kitchens?
It’s a lesser-of-two-evils situation. Of course there can be pests in NYC kitchens. One might split the difference by storing them, uncovered, in the fridge.
Do you have a bread box? That’s my solution to storing bakery products that would get sticky or gummy in an airtight container but need protection from pests. I used to think that bread boxes were stupid but I’ve learned better.
think this would work with blackberries?
I just bought frozen marionberries and am about to try it!
These look wonderful! Would they work in a pan, instead of as individual muffins? I’m thinking about ease of sharing among people with different appetites.
I’d probably double it to fill out a loaf pan, but I won’t know for certain without testing it.
Please report back if you try this!
Same questions, as I am thinking I may try to adapt it as a coffee cake rather than muffins. Will report back….
I just baked a single batch in an 8 x 8 pan with parchment paper and it worked fabulously. Baking time 40 minutes. (Muffins required 37 minutes in my oven.)
I made this in a 5×9 loaf pan with cut up peaches instead of raspberries, following the baking instructions for lemon yogurt anything loaf (350°F for 50 minutes).
It didn’t dome up over the pan, still very yum! Once cooled, was 2.25” tall.
Thank you all for the non-muffin experiment reports! I *knew* I would be able to get that info here! We will try the 8×8 pan.
Tried again, doubling the recipe. Took over an hour to bake at 350°F. Outside got crusty while inside (I think) is still a little under.
Although the single recipe didn’t have a high rise in the loaf pan, it was absolutely delish.
I hate washing muffin tins so will keep my fingers crossed that Deb or another reader masters the loaf next summer.
Still a very tasty farewell to the 2023 peaches.
Can I substitute sour cream to yogurt?
Thanks!
Yes
Any idea how these might work with blackberries? I expect to go blackberrying soon but there aren’t raspberries here.
If you are still accepting teacher lists, I’d be so grateful if you’d include mine!
https://www.amazon.com/hz/wishlist/ls/35WBF712E5XLM?ref_=wl_share
Also, can’t wait to make these muffins for my teenagers!
This is not the place to add it; please see the directions in the bottom part of the project page: https://smittenkitchen.com/the-classroom-wishlist-project/ Additional lists will be added in mid-August.
These look awesome! I would want them big and puffy, not flat – should I pop my fresh raspberries in the freezer before I make them?
You could! It keeps them from getting too juicy in the batter before bakes.
Hi Deb! I can’t wait to make this with frozen raspberries but before I do, can you clarify the bit about the streusel? After scooping out 1/4 cup of the streusel topping and setting it aside, is the remaining streusel used in the muffin batter?
Yes; what isn’t reserved then becomes the base for the rest of the batter.
Thanks!
Yes. I’ll make this more clear in the recipe.
What about rhubarb? Would it work in this too?
I haven’t tested this with rhubarb but it might work. Do let us know if you try it.
Cannot wait to make, but had to comment upon realizing that the one-pan farro dish was posted 10 years ago!? A favorite family dish of ours. Thank you for being my weekly read and a treasured contributor to my kitchen for over a decade.
Deb, I read this recipe the way I would read a short story: the first line hooked me and I couldn’t wait to find out _how it ended_. Thank you not only for keeping my family in baked goods, but also for a post that I’m going to read to the kids at bedtime. When they wake up, muffins for all!
Is there no sugar in the muffin batter, only the streusel?
There is sugar in the muffin batter. We’re only removing 1/4 cup of the base mixture — it becomes the streusel — and adding the remaining batter ingredients to what is left in the bowl.
This is the muffin recipe I’ve been searching for! Really easy, and the results are amazing. I plan to try them with blackberries when they’re ready. Maybe rhubarb too. In fact, everything I can think of, any excuse to make them again…
This sounds phenomenal!! But just to clarify- no sugar in the muffin batter itself?
There is sugar in the muffin batter. We’re only removing 1/4 cup of the base mixture — it becomes the streusel — and adding the remaining batter ingredients to what is left in the bowl.
I need streusel clarification! Do all stir all but 1/4 cup into the batter? I feel like this is the case but also….help. Thank youuuuuu!!!
Wondering if the recipe is for full fat yogurt? Would 2% or nonfat work – or would that change the texture?
I use full-fat but low-fat should work fine too.
I made them this morning. Doubled the recipe. Made them exactly as recipe stated. Sooooo delicious, just amaaaaaazing. Will make them again and again. Thank you!
Great recipe. Doubled it. Made it exactly as stated. Phenomenal. Thank you.
Brilliant streusel technique. Only you. Thank you for making all my favorites.
These were fabulous. Maybe the best muffin I’ve ever made. Made more than 6 though (even while really trying to make them “heaping”), closer to 8 I think.
Which kind of kosher salt do you use? Any guess how much 365 fine seas salt from Whole Foods to use as a substitute?
I use Diamond. 1/2 teaspoon weighs 1.4 grams, which isn’t terribly helpful. Sometimes the box, if you look at the nutrition panel, can give you a guidance of the weight but it’s not always accurate. i.e. It might say that a 1/4 teaspoon is a serving and it weighs (.4g) or something.
my only question is “how could anyone have one of these muffins left after even one day, let alone two or three?!” thanks for the always fab recipes, Deb!
So good! I only had coconut sugar, made 12 smaller muffins instead of six large, left my teen to take them out of the oven about when I thought they’d be ready and they STILL worked! Easy and will make again. Thanks Deb!
Would this work well with strawberries? If so, would you use fresh or frozen strawberries?
I haven’t tested it with strawberries but I’m sure it wouldn’t be bad. I’d go with frozen chopped, if you can.
Can frozen cranberries be used instead?
I haven’t tested these with frozen cranberries. They’re definitely more tart, but it could be good. If you’re looking for a recipe intended for them, try this. I bet it makes excellent muffins, too.
i used frozen cranberries this morning! i used a little less than 1 cup each of frozen (whole) cranberries and frozen raspberries, and i added orange zest/juice instead of lemon. they’re incredible!
Love the idea of saving some mix for the streusel. I make an apple and cinnamon streusel muffin and fell exactly like you’ve described. In fact, your recipe seems so hassle free that I’m about to head to the kitchen right now despite it being 9pm here.
There is such a thing as muffins….and then there is such a thing as MUFFINS! Perhaps more relevant, SEXY MUFFINS! These are the latter! A plain top muffin just doesn’t add excitement or appeal….but add a little glam on top….WOW!
Excellent muffins!
Your classroom wishlist makes me cry every time. Thank you for looking out for educators! We appreciate you.
I LOVE it when Deb posts the teacher lists! Of course, it does make it very apparent that I have no self control when it comes to buying books for children, but this is a good problem to have!
Yes, me, too. Or else someone is chopping onions here. It is heartbreaking that school districts don’t have the basic resources needed for our kids. Right down to cleaning supplies!
I just went through my budget and cut a few subscriptions and services so I can contribute to as many of these teachers as I can. Thanks for doing this, Deb!!
This looks fantastic, but I do have a question: why add the salt and leavening to the batter before adding the rest of the flour, instead of the customary whisking them into the flour to disperse them evenly and then adding?
Thank you.
I believe it’s to keep the dishwashing situation to a minimum. There are a number of SK recipes that work this way. I was skeptical, too, but it works!
I don’t doubt that it works, but I am just trying to understand the method. This wouldn’t involve an extra bowl- you’re already using one for the flour. Whether this method of mixing in the leavening & salt is designed to maximize the distribution of those elements while minimizing the chance of developing too much gluten by mixing TOO much after adding the flour/leavening mix? It is such a departure from the traditional baking procedures, I am curious about the rationale
We mix leaveners and salt into flour to distribute them well, but it adds an extra bowl. We want the leaveners well-dispersed into the batter but we don’t want to overmix the flour. There’s no such thing as overmixing leavener, though, so I add them directly to the batter, instruct you to mix them very, very well (so they’re fully dispersed) then add the flour.
I’m not already using a bowl for the flour. If the flour doesn’t need to be mixed with other dry ingredients, I’m taking it straight from the flour bin. This method does indeed save a bowl, albeit a very easy to clean one lol
These were so good. I used frozen mixed berries (raspberries, blackberries, blueberries and strawberries) as that’s what I had on hand and had to try one while they were still warm. So delicious. A little tangy from the yoghurt and lemon and not to sweet. Just how i like them. I’m sure the kids will be very happy to have them in their lunch boxes tomorrow.
Thanks for commenting. I was just wondering if I could use my frozen mixed berries as well!
They look delicious and can’t wait to make this recipe. The photo shows the muffins in a dark muffin tin. Would using a light muffin tin require a 25 degree oven temp increase? There is so much discussion about dark vs light baking pans and oven temp adjustment.
You can use any kind of tin, no adjustment needed. I find that they get a little darker in a dark pan.
I have been baking forever but always afraid to “double”. Do I double the leavening too?
SK is my fav and go-to recipe site! Thanks
Yes, you double everything. Thank you.
I literally popped on over to this site to ask why peanut butter muffins aren’t A Thing. This seems like something that should be A Thing, but maybe problems of sweetness and texture get in the way. Even so, can you imagine a fresh peanut butter muffin split open with a schmear of ricotta? This is genius, right?
I’ll get cracking on it.
I actually have a peanut butter chocolate chip muffin I make on a regular basis. A family favorite!
Our Tim Hortons coffee shop used to make a whole grain raspberry muffin that was to die for. I attempted to recreate it at home multiple times with no success. I’m wondering if this recipe could be adapted to whole grain?
I’m imagining a barely-sweet, intensely peanut-flavored muffin—like maybe the only sweetness comes from the peanuts themselves?—with a plush crumb. “Hippie bull——, to be sure, but delicious hippie bull——, which is a wonderful kind of bull—— to be!
Elizabeth, I once tried a peanut butter cake and thus have learned why it’s not really A Thing: in your mouth, because it’s pb+ sweetness + crumby texture, it feels like you are eating a peanut butter and jelly sandwich. Most people do not want to feel like they’re eating a lunch main when they’re trying to eat a dessert.
But I can’t be the only one who wouldn’t find that comparison applicable – rather, I would chuck raspberries into a plush PB muffin and savor the sandwich comparison/cousin for breakfast. In my house, it’d be part of a special weekend brunch with scrambled eggs with veggies, sausage, and smoothies. Or, on the weekday morning, I’d have it with a scoop of plain yogurt or cream cheese.
Yum. At my old baking job we would make peanut butter muffins, with a jelly filling and streusel topping. So good!!
Do you keep these in refrigerator?
I keep them at room temperature but if you want them to keep more than 3-4 days, I’d put it in the fridge.
Do you think sub Oat flour for AP would be okay, or what ratio do you suggest?
Thank you!
Thanks!
Hi Deb
Have made your blueberry muffins several times and you’re right, they are perfect! I can’t wait to make these!
I want to thank you for thoughtfully including in your recipes weights in grams. This smitten fan lives where metric units are used. Your recipes make life so easy not having to use conversion apps.
This summer I began making the blueberry muffin recipe in a mini muffin tin for even more bitesize bits of glory. I can’t wait to give this recipe the same treatment.
Well I made the muffins! Frozen raspberries, subbed sour cream, 30% less sugar and 30% whole wheat flour and…SO good. So easy. Highly recommend!
These are divine. I swapped the raspberries with fresh-picked west coast blackberries and fell in love with every mouthful. Thank you Smitten Kitchen for being obsessed with muffins, offering a new twist on streusel creation and sprinkling baking powder and soda into a half-made batter midstream. Woah!!!! It works!
Fantastic muffins! I saw the recipe pop up and knew it was the answer to my I-bought-too-many-raspberries-now-what-do-I-do-with-them-prayers. I used fresh (past their prime, and not quite 8 oz) berries and sour cream because it’s what I had. They have the perfect level of sweetness and just enough lemon. I loved the streusel short-cut and that they are made in one bowl.
Genius on the streusal method !
There’s no comments enabled on the classroom wishlist page, so I’ll put this here:
I’d love to buy the school in row 187 in Oakland, CA (teacher: Mr. Adrian) a microscope, but the address isn’t set right on the wishlist, so I can’t ship it. Can you reach out to the teacher to correct?
For my oven, 375 was too hot, or 25 minutes was too long. They got really dark.
Funny, I had the opposite problem… They needed like 40 minutes for eight muffins. My fault, though. Pro tip: don’t wash fresh raspberries and then freeze them without properly drying them! They get water trapped in their cups that makes the batter really soggy. They still came out delicious!
For mine, too. They got very dark. I was surprised by the high oven temp and guess I should have listened to that concern. They also took longer to bake than listed, although I was maybe a little generous on the raspberry measurement and might have added extra moisture. Next time I would reduce the sugar.
Every oven is a little different, it’s well worth picking up an oven thermometer (they’re quite inexpensive). You can then either calibrate your oven or compensate by lowering or increasing the temp or time for future bakes. Mine took 27 minutes at 375 (w/o convection), and were golden around the edges but not too dark.
These were great! The flavor was fantastic. I added a splash of vanilla with the egg. The texture was a little gummy so I’d use non-frozen raspberries next time.
Excellent! I doubled it, and accidentally used only 10 oz of raspberries, but they were perfect!
Can I swap the butter for oil?
Deb, as a former teacher I cannot thank you enough for the spreadsheet about what teachers need and want. You are such an advocate for education and for the people who teach and work with kids. Thank you for posting this and I hope tons of people are motivated to donate something, anything. Every tiny thing helps. I remember making photo copies of short stories, of story outlines, of so much, just so my students had things to work with. Keep up the great work. Not just in this realm, of course, but in all your endeavors. Both of my kids, both older than you are, have your cookbooks!
Carry on!
I don’t see sugar in the muffin batter recipe, only the streusel. Am I missing it?
She has you make the streusel first, then pull out 1/4 cup to use as a topping. The larger amount of leftover streusel serves as the starting point for the batter, so the sugar, butter, and part of the flour is already in the bowl when you add the lemon, more flour, yogurt, etc.
I made these using 2% greek yogurt, cold from the fridge, and the batter was difficult to mix- I’m pretty sure I ended up overmixing to incorporate the flour and berries, because my muffins turned out a bit tough. Should the egg and yogurt be at room temperature, or should I use a higher-fat yogurt?
I’m an avid baker, have made many many of Deb’s baking recipes with great success, and followed the recipe to the letter, but these were just…not good. Gummy/gluey, dense, and strangely bland. I made them three times, convinced the first time I must have made a mistake, but they were the same all three times. Pretty disappointed especially considering the cost of ingredients these days. Sorry, Deb :(
For clarification: does the remaining streusel go into the batter? The recipe doesn’t clarify what to do with the part you didn’t set aside.
You put it on top of the muffins before they go in the oven! :)
Hi! For the remaining streusel you didn’t set aside, this becomes the batter for the muffin; you add the zest, juice, egg, yogurt etc to that.
I made the raspberry muffins this morning – they were really great! I used Greek yogurt, and it worked fine. You didn’t mention buttering inside the muffin tins (just the tops), but I was afraid the muffins would stick, so lightly buttered the “cups”. Just want you to know how much I appreciate the time to you take perfecting your recipes – I can always depend on a delicious result. You’re a star!
I *think* she doesn’t mention greasing the inside of the cups because she notes to use paper liners. I used liners, and had no trouble getting my muffins out without having greased the inside of the cups. (I’m not positive of Deb’s intent, though!)
I swapped in sour cherries for raspberries, and added a tiny ⅛ tsp of almond extract to make these cherry almond muffins! They were wonderful.
I love anything cherry almond. I’m going to try this next time. Maybe even put some sliced almonds in the topping? Yum!
Like checking out new things
Are the raspberry seeds noticeable in the finished product? I love the flavor but the seeds (shudder)
Hi Erin, I used fresh raspberries and am definitely noticing the seeds in my teeth, but they’re so delicious it doesn’t bug me. But yes, they’re there for sure.
Such a genius move to make the streusel first as a part of the batter! A very stiff, fully domed batter transformed into beautiful bronzed streusel-topped beauties. Delicious!!
Also, I used plain full fat greek yogurt. The first one I ate still warm stuck to the muffin cup paper, but the second one I ate had fully cooled and came off easily.
Thank you so much for the lovely recipe- the raspberries this year are phenomenal and raspberries with lemon is one of my all time favorite combos!!! Also a big thanks for the spreadsheet- I was able to contribute to a teacher in my town.
I have these in the oven now. In spite of the fact that it is 90 degrees out I couldn’t wait to make them. I do think that making the streusel and then using the remaining makes the recipe kind of complicated sounding. It is very close to the blueberry muffin recipe which I love and can make in my sleep it is so easy (in fact I think that I have). I think that the next time i make this recipe I will make the streusel separately. It is easy enough to whip up a small amount of streusel.
1. Your support of teachers really makes my day. I’m currently in a situation where my classroom needs are met, but every time I read about the project, I feel the love. *Thank you.*
2. I would swoon to get a Deb muffin as a teacher gift.
3. I did swoon when a student brought me creme brûlée in a squat, nearly flat 1 cup mason jar (wide lid). It was the most extraordinary food gift I ever received from a student (followed closely by pistachio cherry biscotti).
Thanks again. The teaching profession is difficult now in ways I cannot yet express, and seeing a bunch of folks want to help really lightens the soul. Thank you for using your platform this way.
Frozen ones aren’t heavier than fresh ones? Same number of grams either way?
Tips: “For frozen raspberries, use the higher cup suggestion (1¾ cups); for very ripe fresh, use the lower amount (1½ cups).”
But in the ingredient list, the lower amount is 1 2/3 cups, not 1 1/2 cups.
Which is correct? Thanks!
Best to go by the weight.
I made them in a 6-cups muffin pan. I’m not sure if mine wasn’t big enough, but a lot of the muffins spilled out. I’ll give them one more chance someday but will make 9 or 10 muffins maybe. These did not turn out nicely shaped and voluminous.
Tastewise, they’re fine, but I prefer the blueberry ones.
I loved that these were all one bowl (or they would have been if I had used a microwave safe bowl for melting the butter). Did it with a scale and it was so easy. I doubled the recipe, used half brown, half white sugar, and included some whole wheat flour. I didn’t let the butter cool, so the batter clumped badly when I added the wet ingredients straight from the fridge, but it didn’t matter. I figured that worst case scenario would be streusel bits inside my muffins. The reality was the lumps weren’t noticeable in the eating. I trusted Deb’s instruction to pile as high as necessary (but baked them on a cookie sheet just in case) and they turned out like muffin shop muffins, with tops that spread out and barely touched each other in the pan. The cookie sheet was unnecessary, and next time I will remember that Deb has never steered me wrong. This is a lot of words to say, Make these Muffins, and Trust the Process!
I was SO excited for these but mine turned out gummy and not fluffy…why and how to prevent this?
I made these and mine also turned out a little gummy. I suspect I may have overworked the flour in the streusel trying to work out lumps and incorporate the baking soda/powder. Next time I might whisk together the lemon, yogourt, egg, sprinkle and incorporate the soda/powder. At that point I’ll fold in the remaining 1/4 c streusel, flour and berries.
The muffins still had great flavour and perfect amount of sweetness and tart berries. A very good and easy to put together recipe.
These were simply amazing! Incredibly easy–loved the streusel hack. I used frozen raspberries from Trader Joe’s; next time I may mix in some blueberries, as these particular raspberries are quite tart.
Mine were gummy too!
Hi Deb!! Do you have the proportions of butter/sugar/flour needed WITHOUT the streusel? I don’t like it on my muffins – prefer using 50/50 wheat germ and turbinado sugar on top :)
These are delicious! Light and not too sweet, and easy to prepare. I doubled the recipe with no problems.
These muffins are phenomenal. I made them with fresh raspberries, and they are beyond ordinary muffins. The raspberries are the star, the lemon shines the spotlight on the star, and the other ingredients are the supporting cast. A Keeper!
Thank you so much for developing this recipe with frozen raspberries for those of us who aren’t fortunate enough to have fresh picked berries where we live!
I blew it! The streusel as part of recipe threw me off and I forgot to add the rest of the flour. I can see their potential but mine were a delicious fail. Still ate them.
Genius to scoop the streusel out of the bowl at the beginning of the mixing. I must make these just to experience the joy of that efficiency. Thanks for the recipe!
I’m dying for Jumbo muffins, like the big old bakery ones. Can I double this recipe and adjust cook time/temp? Do you have any suggestions? Thanks!! Can’t wait to try these!
I just made these as mini muffins. I got 24 out of the single recipe. I preheated oven at 375 but lowered the temperature to 350 once the muffins were in the oven. They took 25 min to cook at 350. I’m happy with how they turned out.
Thank you, thank you, THANK YOU for including the weights for this recipe!! I bake muffins more than basically anything else, and for far too many recipes I find on the internet, I find myself having to guess whether the flour-by-the-cup measurements are ‘heavy scoops’ or ‘spooned and air-filled fluff’ that it usually takes me 2 or 3 attempts to get the batter right.
Always knew there was a reason I kept coming back here! :)
Considering the raspberry bushes in my backyard are just coming into full swing, I will absolutely be adding this recipe into my rotation!
Random, I’ve never commented before – These look delicious . But I’m wondering, in what household could these last up to four days? They’d be gone day one in my house 😋. Thank you for this recipe
These look amazing! Do you have any nutritional info on these? Would love to know fiber/carbs/sugar/etc
OMG these just came out of the oven they look amazing. Raspberries are my fav! I only have non-fat Greek yogurt, hopefully the muffins wont be too dry, as more fat is better generally.
The recipe calls for regular yogurt or non- Greek yogurt so ……
I could never get the batter to get smooth. The butter and sugar that I started the batter with never really smoothed out when I added everything else, and I think I ended up overmixing too. Any suggestions?
She says not to worry of it doesn’t smooth out. I had the same issue and mine are in the oven now. Hoping it all works out in the end… I will report back later!
Mine turned out just fine despite the lumpiness of the batter. What massive muffins! Next time I will add some vanilla as another reviewer did. They were happily eaten by the teenagers and while I enjoyed mine, it did not dethrone the blueberry muffins.
I just wanted to pop in here and say that your author photo in the Culture Magazine article you shared is lovely :)
I HAD to make these even though I was deficient in the raspberry department so I used fresh, pitted and torn cherries. I also needed to supplement the all purpose with one third “ancient grain” flour. And I used full fat Greek yogurt. Despite all my messing with your recipe, they came out great. Thanks Deb.
Ps is baking soda also know as bicarbonate of soda? Let’s hope so.
am I the only person who uses recipes much more often if their method is familiar, rather than idiosyncratic? this streusel hack is an impediment to what would otherwise be a “mix wets mix dries and combine” breeze I could do while sleep-deprived. or maybe i am commenting bc I am sleep deprived. we’ll never know for sure
For myself, I’d use a recipe that departs from the norm if it saves time. Making the streusel as the first part of the recipe and then incorporating the remainder in the muffin batter seems inconvenient, but it makes sense to me in that the ingredients are exactly the same. Deb has also championed the one-bowl batter technique here and in other recipes, which I also appreciate because it’s less to clean up afterwards. If you are already a whiz at mixing wet and dry, then you understand the chemistry behind it– this is not far from this technique. It only looks different from the outset.
These look AMAZING. As someone who is muffin-tin-less, how heretical would it be to make this a loaf/pound cake?
Do you think you could use strawberries?
Has anyone tried making these GF? Subbing half multi-purpose gf flour and half oat flour has worked on similar recipes
Just a wee note – the folding of raspberries into the batter is missed in the recipe method.
It’s the last step in the batter making: Add remaining 2/3 cup (90 grams) of flour and all of the berries and stir gently, just until the flour disappears.
Hello Deb, is there a video to this recipe? Thank you ☺️
Here you go: https://www.instagram.com/reel/Cv2Fe_KtGRR/
Your “perfect blueberry muffins” recipe is one of my favorites, so I knew I wouldn’t be disappointed trying this one. The raspberry muffins were delicious! Thank you so much!
Well, I made these because it’s winter in New Zealand and I need to empty the freezer of the berries squirreled away by my industrious husband before spring starts us off again. I doubled the recipe. There are only two of us in this house. We ate them all in two days. Between us we ate them at breakfast time, then with a morning cuppa, as lunch, also pre-dinner, and for dessert. Putting 450g of raspberries in one recipe is certainly efficient!
These turned out absolutely amazing and, as you promised, they keep really well. It was a bit tricky to stir the flour in at the end. One thing I noticed is that the frozen raspberries did not “bleed” as much as berries, frozen or fresh, often do in my baked goods.
My batter made 8 standard-size muffins, filled almost to the top. I suppose I could have pressed the batter in a bit more. I used nonfat Greek yogurt because that’s what I had.
You probably can’t get them since you live in the city, but for others in the northeast region- try these muffins with japanese wineberries, also commonly called ‘wild raspberries’ or maybe ‘that stupid sticky invasive vine’. They’re soft and don’t transport well so no one grows them commercially, but they’re a widespread weed in the northeast. I gather about a gallon each year (NJ season is about the 2nd week of July) and freeze them. Free, delicious berries that make PERFECT muffins
Has anyone tried these with blackberries yet? If so, any tips??
I made these this morning and they were very good. But I’m totally flummoxed by the idea that you could squeeze this amount of batter into six regular muffin cups. I had 12 nicely-domed muffins from this recipe. Even nine muffins would have resulted in serious overflowing. And yes, I did use frozen raspberries that were still frozen hard when I stirred them into the batter.
Also, I absolutely don’t get this sprinkling the baking powder and soda over the wet ingredients and stirring/whisking them in separately from the flour. To me, this seems like a sure path to unevenly-distributed leavening agents. I mixed the baking soda and powder in with that last 2/3 cup of flour before adding it. (I know I’ve seen this idea elsewhere and that there’s some reason why it’s supposed to be better, so this isn’t unique to SK.) You have to do a lot of mixing in order to overcome the tendency for unevenness, something you’re not supposed to do with quick bread batters. So whatever benefits are supposed to accrue from this method would seem to be negated by the problems.
Debi, the extra stirring to mix in the leavening doesn’t affect gluten formation – when the leavening is added on its own, before the flour. Deb’s reasoning is sound, and it’s not outlandish, as I began doing it years ago for the same reasons she cites. I have been delighted to see Deb promote this method.
So: chuck in leavening to wet ingredients and whisk like the dickens to fully incorporate. (If you have concerns about lumpy leavenings, pinch lumps beforehand.) At this point, stirring in the flour starts the clock, so to speak, regarding gluten formation. This is when and why we stir with careful attention when it comes to quick breads, muffins, cakes, etc.
Ho-kay. Number one, I didn’t even mention gluten formation. I said it would be hard to get the leavening evenly incorporated using the method in Deb’s recipe. Also, something I didn’t mention but should have–the leavening starts reacting with the acidic ingredient immediately. (Double-acting baking powder reacts to the acid during mixing and also to the heat of the oven. Baking soda reacts immediately.) ALSO, here’s the actual technique from Stella Parks, which I was finally able to find, and which isn’t the same as Deb’s. SP is advising that you mix the leavening into the butter/sugar mixture during the creaming step. From Food52:
“We already know from Parks that proper creaming is really, really important. Equally important might be adding in the salt and leavener(s) called for in the recipe, when creaming sugar and butter, too. Not only does this do a better job of homogenizing the ingredients (it’s hard to evenly whisk salt and baking soda into flour when they’re all the same color!), but it also coats the leavener in butter, giving it a little barrier against prematurely reacting with the liquid ingredients before the batter goes into the oven.”
A-L-S-O, and finally, there IS flour in the mixture before the leavener is added for this recipe, more than half of the flour called for. So there would indeed be some gluten formation as you whisk and whisk, even though that wasn’t my point.
Good point on the “more than half” bit – missed that. Sounds like you’ve got a preferred method, then! Would love to hear from you if a different method (regarding the adding of leavening) from Deb’s yields any different results. Fun science, eh?
Well, it’s just the standard one, for quick breads anyway. My muffins from Deb’s recipe but with mixing the leaveners into the flour first were just fine.
This is really interesting. Mine came out quite dense and heavy — almost gummy — at first I thought it was because I used Greek yogurt, but now I wonder if this mixing/leavener issue is related!
It sounds like you overmixed the batter, but possibly your Greek yogurt was a thicker brand with less water in it.
Unlikely in this particular case but you’re right that overmixing is something that can have an effect.
Having experimented with both regular and Greek yogurts (while not overmixing either time), I get the sense that the frequency of comments on here about density has to have another explanation! The puzzle continues…
You don’t cream here; the butter is melted.
These muffins were super delicious! Extremely moist, a delicious crumb topping, just sweet enough, and very easy to follow directions. I kept lemon zest in but did not put the lemon juice in as my husband does not like too much citrus in baked goods. I added in about a quarter teaspoon of almond extract and a bit of vanilla extract.
This is just a short note of compliment, in general. I am a recent subscriber, after reading a few of your recipe offerings. Part of the attraction is the narrative in the recipes, which I find entertaining as well as didactic. The presentation is likely half the appeal, and usually worth the reading whether or not the recipe is attempted. My main wish is that I might live long enough to read and try as many that I would want to. Best regards, /Dell Bean
These were great! I actually quadrupled the recipe because I needed two dozen and MAN is that a lot of batter! I probably could have made 30 normal-sized muffins. My bowl was overflowing!
Mine were distinctly pink and a bit gummy, though, because I think I overmixed once I had added the raspberries. I think next time I will mix the last but of flour in first and then mix in the raspberries, since otherwise the berries hide pockets of flour.
So good though!
This morning I made this recipe using frozen strawberries. Even though I read the recipe in advance, and knew, yes KNEW that the flour was divided, I used the whole amount before realizing my error. But I took out 1/4 cup of the streusel anyway and proceeded with the recipe. I used a silicone muffin pan and so I did not need to grease the pan (this is my favorite part of owning this pan- the muffins never stick!) and I divided the batter into 10 muffins rather than 6 because I do not like big muffins. Even though they were smaller muffins, they took 40 minutes to bake. I find that a silicone muffin pan always takes longer when baking. I am sure it is because silicone does not reflect heat the same way a metal muffin pan would. They baked up nicely (although, again, not as brown on the sides because of the pan). The flavor was good- the muffin was less sweet than I expected but I think the fresh strawberry flavor was more pronounced with less sugar. I’d like to try it with raspberries, but I wonder if they would not be sweet enough for me with the more tangy raspberries. Thanks for a new recipe.
I must have very light butter (no, it isn’t whipped) because 70 grams was almost 8Tbs. The muffins were a little greasy so I’ll try 50grams next time. Otherwise super tasty!
Yeah these were the best muffin I think I’ve ever eaten. Not too sweet. They made 9 heaping muffins.
To those debating making these: wait no longer, and go ahead and double the recipe (use that whole lemon!). These are phenomenal, exactly as written — the streusel is *chef’s kiss*, the technique of using the streusel base for the batter is inspired, and they keep incredibly well by following Deb’s storage instructions.
If you do double the recipe (again, you should!), I’d disperse the batter across two muffin tins rather than using all 12 cups of one tin; these overflow beautifully and cramming the batter into one tin will result in muffins that don’t have the perfect round muffin top :)
I really hope these muffins are good, because I doubled the recipe, hoping for 12, and ended up with 24 big muffins!
If I wanted to bake these as Jumbo Muffins, what changes would I need to make? Thank you, Catherine Rakow
I loved these! I subbed watered down full fat Greek yogurt and it worked great. I am so thankful for the streusel tip—I literally always skip the addition of streusel to muffins because I find the extra step so annoying but here it’s worth it! Will be making again!
I made this with half fresh blackberries and half frozen raspberries and it was outstanding!
I’m surprised raspberry muffin has no butter or oil or fat behind yoghurt in muffin as opposed to streusel. Is this a common recipe twist for you
The first ingredient listed is 5T butter.
Disappointed with the dense muffins I made! One batch made 10 muffins for me. No mention in the recipe of when to incorporate leftover streusel mixture. Used the weighted measurements and frozen raspberries (by volume). Usually I love the recipes you share. Don’t plan to make this one again.
One of the last steps says to “divide reserved streusel among muffin tops” before baking :)
I really liked the texture and heft of these – but it was almost as if there was something missing. The lemon didn’t really come through (like they do with the classic blueberry muffins which I’ve made 100x and adore), and the muffin part itself generally lacked flavour (for me anyway!). I might try what some other commenters have suggested and add some vanilla to the batter next time.
Outstanding! Subbed in just picked blueberries (which I froze to adhere to recipe). Used thinned out Greek Yogurt, and added a Tbls toasted milk powder to the streusel before dividing. I was nervous at how high the batter piled into the 6 cups, but it was perfect. Didn’t overflow at all. Highly recommend.
I made these last night after finally picking up raspberries at the store. The muffins are phenomenal! I decided against doubling the recipe and made no substitutions. These turned out towering and incredible. My only change will be to spread the batter to 7 muffins next time. Thank you, Deb, for refining another wonderful recipe.
I can make Deb’s perfect blueberry muffins in my sleep- and they are always incredible….and for the record, Deb, I worship the ground you walk on. I was so excited to make these, as raspberries are my absolute favorite, so I was rather surprised that this recipe was so disappointing- I could not get past the gummy texture ( I used frozen raspberries straight from the freezer and I did not overmix. A toothpick came out clean at 30 minutes, so it definitely wasn’t underbaked. I also found the one bowl streusel thing fussier than washing a bowl- I just felt there was more room for error with dividing flour etc. I agree with the commenter who finds it easier to just make a quick streusel separately- and it would probably be easier to get more streusel if you prefer a more streusel-forward muffin (like I do). Splitting the muffins in half and toasting them under a broiler until they were golden with a pat of butter redeemed them (the flavor was sublime) but sadly I don’t think I will make these again.
Unfortunately I felt this way too. I really think the streusel hack and the sprinkling the leavening + mixing very well when there is already flour in the mixture makes it easy to develop gluten and leads to a gummy and unpleasant texture- especially perhaps for those of us who live somewhere with high-protein AP flour (e.g. canada)
Bingo! I think it may be the protein content of the flour. I made these last month with King Arthur all purpose flour, which is higher in protein than most other supermarket flours, and they were dense and a little gummy. I made them more recently with Gold Medal flour (out of King Arthur…) and they were much better, texture wise.
This may be a conundrum for me, since I vastly prefer the KA flour when I am making no knead bread, in those months where having my oven hot at 500 degrees for an hour or more is no big deal. Are these muffins worth stocking two different all purpose flours? Decisions, decisions…
We have red raspberries as a fencerow in our back yard. Definitely going to make these muffins. Appreciate the streusel in the first step – I cannot be bothered with fussiness in muffins.
Thank you once again for creating the “back to school” list. I love getting a chance to fill some of the requests for these teachers ^_^8
I made these with blackberries and they were divine. I refuse to believe they could’ve been better with frozen raspberries or anything else. My only issue was muffins sticking to the muffin liners – maybe I should’ve sprayed the muffin liners as well.
When you say frozen raspberries, do you mean freeze fresh raspberries or buy a bag of frozen? I only ask because the store bought frozen raspberries are always watery.
Frozen in a bag, but we’re not going to defrost them. They seem watery when they’re defrosted because freezing collapses the structure of the fruit.
Made these today and they turned out amazing (even with GF flour). I doubled the recipe and accidentally forgot about the other portion of raspberries so I can only imagine how good they’d be with the proper amount of raspberries in them! We live on the west coast of Canada with oodles of blackberries all around us so I’m excited to try them next with those. Thanks for the great recipe!
This recipe is genius! Delicious, does keep well, and love the hack of making the crumble with the dough.
Can I use buttermilk instead of yogurt?
The batter won’t be as thick, so the muffins will spill out more and dome less.
Mine were gummy : (
Classic Deb recipe. So easy to put together with a minimum of mess. And I’m happy to report that they turned out great at high altitude with no adjustments.
These muffins are delish – I’m rarely inspired to write a review, but they tasted so good I had to. I didn’t have yogurt, I subbed half buttermilk, half sour cream, baked a little longer cuz batter was wet. Turned out yummy!
I made these this mornings and they were good, but not great. Don’t add too many raspberries cause they are tart!
I successfully veganized these by using vegan butter, coconut yogurt, and a flax egg. I doubled the recipe, meaning I needed 450 g of frozen raspberries. The bag I bought only had 300 g, and my muffins look every bit as berrylicious as Deb’s do in the photos. I didn’t have liners, so I greased the pan very well, and they came out no problem. Great recipe! It was clearly written and I had no problem following it. Oh, and the muffins looked very light at 23 minutes but my tester came out clean in several spots, so I took them out, and they were perfect.
If i wanted to make 6 jumbo muffins, would I just put the batter in a 6 cup jumbo muffin pan and then adjust the baking time?
You’d probably be able to get 4 jumbo out of these, but I don’t have a jumbo pan and haven’t tested it.
I doubled the recipe and they turned out perfect. Will definitely make these delicious muffins again. Thanks for the great recipe!
These were just OK to me and felt like they were missing something. To be fair, I did veganize these, but the texture was perfect, and, except for less browning, they looked identical to the photos here. These did not turn out gummy at all and that usually happens with vegan recipes. I don’t eat a lot of sweets but I felt like this could use more sugar or just needed more flavor overall. I used earth balance sticks, kite hill plain unsweetened almond yogurt, and the bob’s red mill egg replacer.
Loved the thickness of the batter, easily véganismes recipe, and the step to make the streusel topping first. Also loved piling on the muffin batter with what felt like reckless abandon. If I try again, I might increase the sugar a bit and add vanilla extract + more lemon zest. But first, I’ll try the blueberry muffins!
I just made a batch with my gluten free flour mix (my own) and they turned out beautifully.
I was SOOO excited to make these. My batter was VERY thick and difficult to get in the liners and they stuck to the liners, leaving half the muffins in the paper. But they tasted phenomenal 😍, I don’t know what I did wrong.
It might be about the liners. I use parchment liners a lot and haven’t had sticking issues.
I live at 5500 feet. The batter seemed a bit thick and added a few tablespoons of water. My guests thought the muffins were fantastic!
Can I use sour cream in place of yogurt as is suggested in the blueberry muffin recipe? Thanks!
Yes
I made these this morning—phenomenal! My son had the perfect blueberry muffin recipe memorized before he was 2 because we made them so often (and he would recite in the sand box at the playground 😂). I suspect our devotion to this raspberry muffin to rival it. I used fresh raspberries we just picked and subbed sour cream for the yogurt—light, beautiful, and delicious. Thank you!
These didn’t work well for me. Dense, not light and fluffy like a muffin should be, probably due to over-mixing the leaveners into the streusel mixture. I would find a different muffin recipe and use this streusel for the topping.
I just made these, followed recipe just as written, unfortunately muffins did not really rise as much as expected (powder and soda are fresh) came out dense and heavy, tops were very pale, not even slightly golden despite leaving in oven for at least 37 min, taste was good, but will not make again. :(
Not sure what went wrong.
I’m eating a warm muffin as I type this! Deb, these are phenomenal. Thanks so much for developing this recipe with frozen raspberries in mind – I love raspberries, but they are exorbitantly expensive in San Francisco grocery stores.
I used whole milk European-style yogurt from Trader Joe’s, measured by weight, and the batter consistency was perfect. They came out great after 30 minutes.
This recipe is really perfect, both in terms of the results (which are mostly gone) and how easy and straightforward it is. I had these in the oven, with cleanup mostly done, by the time my boyfriend got back from walking the dog in the morning. We’re having them with coffee now! Thanks Deb!
May I substitute sour cream for the yogurt?
i just made these today for the first time and subbed the yogurt for sour cream. came out perfect! so yes, just using sour cream instead of yogurt works perfect (at least for me)!
These muffins are the bomb! I will note that I did not make them with raspberries because in the northern Midwest it has been cherry season. The order in which the ingredients are assembled, I think, are the reason these muffins are so light in texture. I will never again make a muffin or quick bread recipe that is more than 1/2 cup sugar as called for here. Let the fruit add the sweetness. Smitten Kitchen’s best blueberry muffins have been my go to but as we leave cherry season I may switch to blueberries.
OH. MY. GOODNESS. So, I had to make these. A double batch. (Even though I didn’t plan ahead and so was 1/3c yogurt short in the middle of making them.) They came out of the oven slightly browned, gooey, smelling of lemon and sugar. My husband and teenager crowded around and we decided that no, we couldn’t possibly wait for them to cool. And that’s how we ended up splitting a blistering hot muffin, burning our fingertips and tongues, and moaning with delight. My teenager: “I think those muffins need to be a thing that happens a lot now.” MAKE THESE.
I had some mushy gummy spots in mine where there were a lot of raspberries in one place. Basically like a clump of warm mushy raspberries. Which isn’t the worst thing. But I have a hypothesis about what caused the problem! I bought a bag of frozen raspberries, and when I poured them into the batter there were a bunch of little crumbly bits along with whole berries. So I think the small pieces of berries might have been the problem. I might try again, or just go for a different muffin recipe.
These were awful. The only part that turned out decent in any way was the streusel (which was WAY too much for 6 standard muffins)
The batter DOES NOT pile. Overfilling muffin tins like that makes a huge mess btw.
Did you use most of the streusel mixture in the batter? 1/4 cup goes on top, and the rest is part of the muffin batter. I had problems getting the streusel to mix in and the batter was soupy until I got it to incorporate – did you have the same issue?
These turned out soooo gluey, not sure if it was the high fat Greek yogurt I used?
Did you use fresh or frozen raspberries?
Frozen
These were great, we really enjoyed them!
This is an amazing and delicious muffin with very little effort. Have used more complex recipes that are not as good. I used sour cream vs yogurt which works well.
These were my hurricane baking for Idalia. Tl;dr they were delicious but doing the streusel separately was a problem. I followed the recipe exactly, set aside my 1/4 cup of streusel, added the lemon, yogurt, and egg, and whisked. And whisked. And whisked. It wasn’t that the streusel wouldn’t incorporate completely; it didn’t want to incorporate at all. I ended up using my Kitchenaid to brute force everything together, then folding in the frozen berries by hand. Turned out great, perfect comfort food, gone by the time the sun came out.
Because I can’t leave things alone, I just made these without scooping out the streusel. Instead, I made a separate little batch of crumble in a cereal bowl; it only takes me a couple of minutes. They’re in the oven now.
just baked these today using fresh raspberries, and subbing the yogurt with sour cream. and boy are they delicious!!!!! oh my goodness i WISH i had doubled the recipe and made the whole dozen with how amazingly yummy these muffins turned out! my family is already asking when i’ll make more; the strudel on top is especially tasty so next time i’ll add extra haha :) thank you smitten kitchen for this amazing recipe! will be coming back to this often in the future!!!
Being a newbie to muffin making, altho not to baking in general, I’m wondering how much baking powder this recipe needs. – is it one 1/2 teaspoonful of baking powder or one and a half teaspoonfuls?
It’s 1.5 teaspoons so one plus one half.
How would you alter this recipe if using a gluten free flour?
My husband is not one for sweets or baked goods (I know, why did I marry him?) and yet, he LOVED these muffins! Just the right mixture of sweet and tart, and the streusel topping is lovely. I made them with fresh blackberries from our grandad’s garden and used greek yogurt because that’s all they had at the corner store. I was also too nervous to pile the batter high enough for 6 muffins, so I made 8 instead. Perhaps they would have been fine, but I don’t regret having 2 extra muffins to eat!
I am an experienced baker and usually find Deb’s recipes to be completely foolproof and total winners- so much so, that I doubled this recipe to bring to a gathering without even worrying that it was my first time making them, and without reading the reviews. They were a very rare flop. Followed the recipe exactly and they came out gummy and off-putting. The flavor wasn’t even particularly good- the lemon didn’t come through at all. I have to think it was the order of ingredients, and the fact that half the flour gets thoroughly overmixed. While I appreciate fewer bowls, I’d much rather one more bowl to clean if my muffins come out properly. So much waste of ingredients, as these are inedible.
Did you start with fresh or frozen berries?
Frozen. Followed the recipe exactly as written! I’m a diehard SK fan and this was a very rare miss for me.
Same experience. I wanted them to work so badly. I actually made them twice because I thought I must have screwed up the first time because Deb’s recipes are my go-to and always turn out great. I followed the recipe exactly as written and did the absolute minimal amount of mixing possible the second time, yet I ended up with the same dense, gummy texture.
These were soooo good. I made them as described with fresh raspberries from the garden. Thank you, Deb
Made these today using Greek yoghurt and they are delicious – thanks Deb! I wasn’t sure I managed to whisk the batter enough (lots of lumps) and I didn’t have the full amount of raspberries, but it didn’t matter at all. I doubled the recipe and got 16 muffins out of it (it’s for the kids’ lunchboxes so I didn’t want them too big, but they are definitely big enough). Thanks for another great recipe
I thought these were very good.. Light and fluffy. I made 7 from this recipe. I followed recipe except added the baking powder and soda with the last flour addition.
One comment…put the water in the empty compartments after you put the topping on. Otherwise you have to dig it out of a puddle.
One question…why not cool on a rack, wouldn’t that prevent sogginess?
I’m making these RIGHT NOW…. and I’m so excited. My butter was not melted, more between been out of the fridge for a while but not quite room temp, and I just cut it into tiny pieces and put them in the food processor for the first step with the sugar and the flour, I felt that worked good. I have bunches of frozen raspberries and will be making jam, but these sounded too good to not make! I may keep some in the freezer for winter baking. (sorry for the W word, but we have our first frost warning for tonight. (sigh) :/ )
Hmm recipe calls for 1 2/3 cups flour yet in the directions you only mention using 1 cup🤔
Right at the end you add the remaining flour.
These muffins are incredible. What I love about them-Makes a batch of 6. That works for me. Raspberry muffins are unique and different. These are not too sweet then you get a bit of that crunchy strudel topping and it all works beautifully ..
These will go into my Make Again and Again file.
Can I make these as mini-muffins? I am baking for a class of 24 students (and would double the recipe) and minis are much easier to transport!
Just made these, and they turned out great! Followed recipe as is, just had to sub greek yogurt (100gr yogurt and 50gr water) cause that ‘s what I had on hand. I froze my raspberries and the muffins domed beautifully! Was a bit worried about the rise and crumb since I used Mexican flour, which is extra finely milled, but not a problem. Awesome recipe Deb!
Great one, close to the recipe I do when berries are ready in summer in our garden! Greetz from Germany! Best, Anja
I made these with huckleberries and they were amazing.
I just made these today. They were fabulous! I didn’t have enough frozen raspberries so I did a combination of frozen blackberries and raspberries. I didn’t have yogurt so I subbed in cultured buttermilk cup for cup. I loved that you didn’t have to dirty another bowl for the streusel topping.
These were a rare SK miss for me. The texture is good, but they are so bland. They need more sugar (something I’ve never thought about a muffin before) and maybe more raspberries and some type of extract (maybe almond?). I really like the idea of a raspberry muffin and might experiment (I’d also skip the streusel and make them smaller), but these were not good.
I’ve heard baked goods described as “plush.” Now I know what it means! Love the one-bowl streusel/batter and frozen raspberries! Thanks, Deb!