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Introducing the ultimate treat for fruity muffin lovers – our irresistible, Easy Fresh Raspberry Coffee Cake Muffins recipe is a winner! These delectable goodies are bursting with the sweet, tangy flavor of fresh raspberries, all wrapped up in a buttery cinnamon streusel topping. You’re not going to be able to resist!

Why You’ll Love These Easy Fresh Raspberry Coffee Cake Muffins

These delectable raspberry coffee cake muffins will have your taste buds dancing and your friends and family begging for more. But that’s not all – we’ve taken the time to perfect our recipe, ensuring that each muffin is perfectly moist and fluffy in every bite. So say goodbye to boring, dry muffins and say hello to a burst of fruity raspberry goodness.

So easy to make and perfect for weekends, cozy brunches, breakfast on the go, picnics and more! Join us as we dive into the world of coffee cakes and raspberries, and learn how to whip up these scrumptious muffins in no time.

About Raspberry Nutrition and Benefits

Fresh raspberries are both sweet and tart at the same time. When picked riper, the sweeter they will taste. Additionally, they are aromatic and floral, with notes of rose, cranberry and cherry. They can be seedy and sour or have a rich, jam-like sweetness packing a punch of flavor, depending on when they are picked.
Raspberries are also considered a superfood, as they are rich in fiber and heart-healthy antioxidants. Raspberries are well-known for their many health-promoting properties benefitting heart health, bone strength, weight loss, prevention of sun damage, and can help in relieving arthritis pain.
One cup of fresh raspberries (123g) provides 64 calories, 1.5g of protein, 14.7g of carbohydrates, and 0.8g of fat. Raspberries are an excellent source of vitamin C as well as fiber. The following nutrition information is provided by the USDA.1.

So, what are you waiting for! Go get some raspberries and let’s make some loaded raspberry muffins!

Ingredients You Need

Easy Fresh Raspberry Coffee Cake Muffins Recipe

coffee cake Streusel

⅓ cup brown sugar
½ cup all-purpose flour
2 teaspoons cinnamon
Pinch of salt
¼ cup unsalted butter, cold and cut into small cubes

Raspberry Muffins Recipe

⅓ cup oil of choice, I used canola oil
⅓ cup milk of choice or buttermilk
1 large egg
¾ cup granulated sugar
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh raspberries, add more to tops if desired

Instructions How to Make Your Raspberry Coffee Cake Muffins

Preheat oven to 400 degrees.
Line a muffin pan with cupcake liners and spray lightly with non-stick cooking spray, when you get ready to fill your muffin tins.

Coffee Cake Streusel

In a medium mixing bowl, add the brown sugar, flour, cinnamon, salt and cubed cold butter. Use a pastry cutter, a fork or your fingers to smush the butter cubes into the dry mixture. The texture should be like coarse wet sand with clumps in it. Put streusel in freezer while you make the muffin mixture.

Raspberry Muffins

In a large mixing bowl, add the oil, milk and egg and mix together. Add the remaining dry ingredients of sugar, flour, baking powder and salt and just mix until combined, without overmixing. Fold in the fresh raspberries. Batter will be thick.
Spray the muffin cupcake liners lightly with the non-stick cooking spray. Using a large cookie scoop, divide the batter between 10 muffin cups. Then, sprinkle each of the tops of the muffins with the streusel mixture.
Bake raspberry streusel muffins for 17-20 minutes or until they start getting golden brown around the edges.
Remove from oven to cool.

Raspberry Streusel Muffin Storage

To store raspberry streusel muffins, once they are completely cooled, place them in a ziplock bag or an airtight container, and store at room temperature for up to 3 days.
To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

More Variations & Tips

Add some white chocolate or dark chocolate chips to your muffin batter for a delicious chocolate and raspberry combo of decadence!
Top the muffins with a simple vanilla glaze or melted white chocolate to take them to the next level.
Can you use frozen raspberries? Yes! No worries! Just make sure you don’t thaw them out before adding them to the muffin batter and fold them in gently without overmixing.
For a fruity switch, sub the raspberries for blueberries, cherries, strawberries, peaches or blackberries.
Make sure you don’t overmix your muffin batter, as it could result in tough, dense muffins instead of tender, moist and fluffy raspberry muffins!
For more muffin tips, check out my Essential Tips for Perfect Muffins.

In conclusion, easy fresh raspberry coffee cake muffins are a delightful addition to any breakfast, brunch or snacking. From their moist and fluffy texture to their burst of tangy sweetness, these muffins are sure to please! By using easy pantry ingredients, these muffins are a simple treat to whip up in a pinch! So, get those raspberries out and let’s make some delicious muffins!

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More Raspberry Delights

Easy Fresh Raspberry Coffee Cake Muffins

Kim Lange

Introducing the ultimate treat for fruity muffin lovers – our irresistible, easy fresh raspberry streusel muffins recipe is a winner! These delectable goodies are bursting with the sweet, tangy flavor of fresh raspberries, all wrapped up in a buttery cinnamon streusel topping. You’re not going to be able to resist!

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Prep Time 15

Cook Time 20

Course Breakfast, Brunch, Snack

Servings Servings

Calories 304 kcal

Ingredients

COFFEE CAKE STREUSEL

⅓ cup brown sugar
½ cup all-purpose flour
2 teaspoons cinnamon
Pinch of salt
¼ cup unsalted butter cold and cut into small cubes

RASPBERRY MUFFINS RECIPE

⅓ cup oil of choice I used canola oil
⅓ cup milk of choice or buttermilk
1 large egg
¾ cup granulated sugar
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh raspberries add more to tops if desired

Get Recipe Ingredients

US Customary - Metric

Instructions

EASY FRESH RASPBERRY COFFEE CAKE MUFFINS

Preheat oven to 400 degrees. Line a muffin pan with 10 cupcake liners, set aside.

COFFEE CAKE STREUSEL

In a medium mixing bowl, add the brown sugar, flour, cinnamon, salt and cubed cold butter. Use a pastry cutter, a fork or your fingers to smush the butter cubes into the dry mixture. The texture should be like coarse wet sand with clumps in it. Put streusel in freezer while you make the muffin mixture.

RASPBERRY MUFFINS RECIPE

In a large mixing bowl, add the oil, milk and egg and mix together. Add the remaining dry ingredients of sugar, flour, baking powder and salt and just mix until combined, without overmixing. Fold in the fresh raspberries. Batter will be thick.
Spray the muffin cupcake liners lightly with the non-stick cooking spray. Using a large cookie scoop, divide the batter between 10 muffin cups. Then, sprinkle each of the tops of the muffins with the streusel mixture.
Bake muffins for 17-20 minutes or until they start getting golden brown around the edges.
Remove from oven to cool.

Notes

To store muffins, once they are completely cooled, place them in a ziplock bag or an airtight container, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Nutrition

Calories: 304kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 32mgSodium: 131mgPotassium: 187mgFiber: 2gSugar: 23gVitamin A: 189IUVitamin C: 5mgCalcium: 76mgIron: 2mg

Keyword coffee cake, muffins, raspberry, streusel

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