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Raspberry Crumb Muffins are delicate vanilla muffins, with a buttery crumb topping, and a sweet surprise inside.
These won’t last long before they’re gobbled up by your family and friends. Or you could keep them to yourself. I’m not judging you.
Step-by-step photos and instructions are below!
Bite into one of these little lovelies, and enjoy a sweet jam center. YES.
This muffin recipe is also known as “Raspberry Streusel Muffins”. The streusel refers to the sweet and buttery topping you put on the top of the muffins before baking.
If you like muffins with the streusel topping, try these Coffee Cake Muffins! If you’re into raspberry baked goods, try my Raspberry Sweet Rolls or my Raspberry Cheesecake Cookies.
Why you’ll love this recipe
- They are super easy to make, and definitely different to the average muffins.
- Easy to find ingredients.
- Mix them up and bake. Just 25 minutes in the oven is all that is needed.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Kylee’s Notes & FAQs
Don’t over mix the batter. When adding dry ingredients to wet ingredients, just fold vs mix vigorously. Overmixing batter makes tough muffins.
Be sure to fill the cups half way to two-thirds full – you want the jam to stay near the top, and not sink to the bottom, then top with the remaining batter and crumbs.
You can push a fresh raspberry into the muffin batter instead of doing the jam in the center. They can be fresh or frozen, but frozen berries do tend to “bleed” into the batter.
How to store muffins
Store in a covered container for up to 5 days.
Substitutions/Additions
These muffins can of course be made with any flavor jam you like. Try my small batch strawberry jam recipe, or this blueberry chia jam in the middle of these muffins for a yummy change!
Adding 1 tsp lemon zest to the batter will add another dimension of flavor. Orange zest is a great addition too.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make Raspberry Crumb Muffins
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get Prepped
- Preheat the oven to 375F.
- Line a 12 cup muffin pan with paper liners.
Make the Muffin Batter
- In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, blend the butter, sugar, eggs, and milk until well combined.
- Add the wet mixture to the flour mixture, and gently fold together until JUST combined. Don’t overmix.
- Fill each muffin cup about 2/3 full.
- Drop 1.5 tsp of jam on top of the batter.
- Cover the jam with the remaining batter, ensuring no jam is visible.
Make the Topping
- Combine the flour, brown sugar, cinnamon and softened butter in a small bowl.
- Using a fork, roughly blend until mixture resembles breadcrumbs, with large lumps visible
- Spoon the topping over the muffins.
Bake
- Bake for 25 mins at 375°F. Muffins are done with a toothpick inserted in the center the muffin part (not the jam) comes out clean.
- Remove from oven, and allow to cool in the pan for a few minutes.
- Devour.
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Raspberry Crumb Muffins
Ingredients
For the Muffins
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (melted and cooled)
- 2/3 cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/3 cup jam
For the Topping
- 1 cup all purpose flour
- 1/3 cup dark brown sugar
- 1/2 tsp cinnamon
- 6 Tbs butter (softened)
Directions
- Preheat the oven to 375F.
- Line a 12 cup muffin pan with paper liners.
Muffins
- Combine flour, baking powder and salt in a large mixing bowl.
- In a medium bowl, blend the butter, sugar, eggs, and milk until well combined.
- Add wet to dry, and mix until JUST combined. Don’t over mix!!
- Fill each muffin cup about 2/3 full.
- Drop 1.5 tsp of jam on top of the batter.
- Cover the jam with the remaining batter, ensuring no jam is visible.
Topping
- Combine the flour, brown sugar, cinnamon and softened butter in a mixing bowl.
- Using a fork, roughly blend until large lumps are visible
- Spoon the topping over the muffins.
- Bake for 25 mins at 375.
- Remove from oven, and allow to cool in the pan for a few minutes.
- Devour.
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in April of 2016. It was republished with updated photos in March of 2021.
Caz says
One of my jobs involved cooking in aged-care facilities. Muffins were on the menu most mornings and we would come up with ways to jazz them up so that every morning was different. One of the favourite ways was a muffin just like this. On the days when we had time to go the extra mile we would put a tiny square of well-chilled cream cheese (Philly or a caterers brand) in with the dob of jam or use lemon curd to replace the jam and do the same thing. It was devine. I do this even now for guests. Do try it. It works a treat…………
Erin @ Thanks for Cookin'! says
I am definitely gonna double that crumb topping, too! That’s the best part 🙂
April R - Uncookie Cutter says
I’m a huge fan of vanilla flavoring, and the jam sounds like the perfect touch! I’m going to pin to make soon. So glad you linked up at You Link It, We Make It! Hope to see you back tomorrow!