These Raspberry Streusel Muffins by Sweet Ivy Confections are deliciously moist and topped with a crumbly streusel topping!
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Raspberry Streusel Muffins

These Raspberry Streusel Muffins by Sweet Ivy Confections are moist and topped with a delicious streusel topping!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 265kcal
Author Heather - My Sweet Mission



  • 1/2 cup flour
  • 1/2 cup oats
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Muffin batter:

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 2 cup unbleached or all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup raspberries, or berries of choice



  • With 2 knives cut in 6 tbsp. butter until mixture resembles coarse crumbs. Briefly rub the mixture between fingers to blend the butter. Set aside.

Preheat oven to 400 degrees F and grease 12 muffin cups.

    Muffin batter:

    • In a large bowl; with an electric mixer beat butter & sugar until light and fluffy. Add egg and beat until well blended.
    • In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt. In a small bowl, combine milk, sour cream, and vanilla. Add flour mixture to butter mixture. Alternately with the milk mixture beating just until batter is combined. Gently fold in raspberries (or other berries of your choice).
    • Spoon into tins about 2/3 full. Sprinkle with the topping.
    • Bake in a preheated oven for 20-25 minutes. Cool 5 minutes and remove.


    Calories: 265kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 204mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 2.7mg | Calcium: 41mg | Iron: 1.5mg
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