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Raspberry Muffins |

Raspberry Muffins


These raspberry muffins have a hint of vanilla, a buttery streusel layer, and a simple lemon glaze. No mixer required!



For the Batter

  • 1/4 cup unsalted butter, melted
  • 1/4 cup greek yogurt
  • 3/4 cup granulated sugar
  • 3/4 cup 2% milk
  • 1 egg
  • 1 vanilla bean, seeds only
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh raspberries, roughly chopped

For the Streusel Layer

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted

For the Glaze

  • 2/3 cup confectioner’s sugar
  • Juice of one lemon
  • water, as needed


  1. Preheat oven to 350°F and spray a standard sized muffin tin with cooking spray.
  2. First, make the batter by mixing the butter, yogurt, sugar, milk, egg, and vanilla seeds together in a large bowl until well combined. In a separate, medium-sized bowl whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ones, in batches, and stir just until combined. Gently fold in the raspberries. Scoop about 1/3 cup of the batter into each prepared muffin cup.
  3. Next, make the streusel filling by combining the flour, brown sugar, allspice, and melted butter together in a small bowl. Top each muffin with about a tablespoon of streusel. Bake the muffins at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for about 10 minutes before transferring to a wired rack.
  4. To make the glaze, mix the confectioner’s sugar with the lemon juice until smooth. If the glaze is too thick thin it with a teaspoon of water or more until you get the right consistency. Add a little more sugar if it’s too thin.
  5. Spoon the glaze over each cooled muffin and serve once the glaze is set.


To remove the seeds from the vanilla pod just run a small knife along the vanilla bean to open it. Use the back of the knife to remove the seeds by gently scraping the knife across the opened pod. You can discard the pod, or stick it in a jar with some sugar to make some vanilla sugar.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 347
  • Sugar: 31.1g
  • Sodium: 228.3mg
  • Fat: 10.9g
  • Saturated Fat: 6.3g
  • Unsaturated Fat: 3.8g
  • Trans Fat: 0g
  • Carbohydrates: 57.9g
  • Fiber: 2.9g
  • Protein: 5.6g
  • Cholesterol: 45.4mg

Keywords: raspberry muffins