Spiced with cinnamon and cardamom, these quick and easy Raspberry Muffins bake into light and tender treats with a satisfying, crunchy streusel topping.
Since my kids are still taking all of their classes online, I’ve encouraged them to invite friends over to hang out in our backyard.
For the last couple of months, Tessa’s been hosting a small group once a week to study, socialize, and play games from a distance. I love to see this group of girls smiling and laughing together. I can’t wait for the world to get back to normal again!
Since I’m always looking for an opportunity to bake, I offered to make muffins for their recent gathering, and Tessa requested some kind of berry muffins with an oat-packed streusel topping.
These quick and easy Raspberry Muffins fit the bill!
Cinnamon and cardamom add flavor to these tender muffins, and a crunchy oat-brown sugar toping adds satisfying texture and flavor.
Sprinkling coarse sugar over the top gives these muffins a little sparkle and some extra crunch. It’s not strictly necessary, but it makes these muffins feel fancy.
Baking Tips for Raspberry Muffins
Since raspberries are so soft and fragile, I recommend using frozen berries in this recipe. Frozen berries hold together better during mixing, which means much less bleeding into the batter! Keeping the berries in the freezer until the moment you fold them in will help prevent the batter from turning red and streaky.
Using an ice cream scoop with a release lever to distribute the batter between muffin wells minimizes mess and makes it easy to portion the batter evenly. A separate, smaller ice cream scoop is helpful for adding the streusel topping (see links in the recipe for the sizes I used).
When adding the topping, mounding it a bit in the center will help maintain an even layer as the centers rise during baking.
Resist the temptation to remove the muffins from the pan immediately! I was rushing when I made them for Tessa’s friends, and they didn’t hold together super well. Cooling time helps them solidify and release more easily from the pan.
These lightly-spiced, fruity muffins make perfect snack! They were just right for Tessa’s al fresco gathering.
Served with fresh fruit and yogurt, they’re great breakfast, too!
Quick and Easy Raspberry Muffins
- 3/4 cups rolled oats
- 3/4 cups unbleached all-purpose flour
- 3/4 cups packed brown sugar
- 1/2 teaspoon ground cinnamon
- pinch kosher salt
- 1/2 cup unsalted butter chopped in small pieces
- 2 cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 1/3 cups granulated sugar
- 1 cup sour cream or yogurt (not non-fat)
- 1/2 cup unsalted butter melted and cooled slightly
- 1 1/2 cups frozen raspberries kept in freezer until needed
- coarse sugar if desired
- Preheat oven to 350° F.
- Grease or paper-line the wells of 18 muffin standard-size cups.
- Whisk oats, flour, brown sugar, cinnamon, and salt to combine.
- Toss in the butter to coat. With a pastry blender or clean fingers, work butter into the dry ingredients until the butter is evenly distributed and the mixture is crumbly.
- In a large bowl, whisk together flour, baking soda, cinnamon, cardamom, and salt.
- In a separate bowl, whisk together eggs, sugar, sour cream (or yogurt), and vanilla. Add the melted butter and whisk well to combine.
- Add half of the dry ingredients to the wet, whisking until the mixture begins to come together. Add the remaining dry ingredients and stir the mixture with a silicone spatula until it just comes together. Remove the raspberries from the freezer and fold them in gently.
- Scoop the batter into the prepared pans with an ice cream scoop or large spoon.
- Divide the streusel topping over the muffin batter and sprinkle with coarse sugar, if desired.
- Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes.
- Let the muffins cool in the pans for 10 to 15 minutes before removing to a cooling rack. Serve warm or at room temperature.
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