Magdalenas de frambuesa con crumble

Raspberry Muffins! Light, fluffy, and perfectly tender, this sour cream and vanilla-spiked batter is swirled with sweet raspberries and baked into the cutest little muffins. What makes them extra special? Buttery streusel throughout each one and sprinkled generously on top for that perfect crumbly finish. They’re easier than you’d think and so delicious any time of day.

I spotted these on the Starbucks menu and immediately thought, okay, that sounds good. Raspberry muffins with streusel swirled through each one? Say no more.

It feels like such a perfect winter treat. I know everyone is dreaming about spring, but where I am, it’s very much still winter. We’ve been in the Italian Alps the last few days, and it’s basically a snow globe — snow falling almost every single day.

It’s the kind of weather that makes you want to stay cozy inside, bake muffins, and sip hot chocolate by the window.

The best part? These are so easy. I built the recipe off my blueberry muffin bread and gave it a seasonal twist. Instead of a cinnamon crunch, I went with something a little brighter: a fresh orange and brown sugar streusel. I love that pop of winter citrus paired with the warm notes of brown sugar and the sweetness of the raspberries. Of course, you can use lemon zest or even add a little cinnamon if that’s more your style.

The sour cream keeps each muffin extra light and fluffy, but yogurt works just as well. Cozy, simple, and perfect for these snowy days.

• salted butter
• brown sugar
• all-purpose flour
• orange zest – or try lemon zest, grapefruit, or even use cinnamon!
• salted butter
• brown sugar
• sour cream – or you can use plain Greek yogurt
• eggs
• vanilla extract
• all-purpose flour – or sometimes I like to use whole wheat pastry flour
• baking powder
• fresh or frozen raspberries – if using frozen raspberries, do not thaw

Step 1: Make the Streusel

Start by mixing together the brown sugar, orange zest, flour, and butter until little clumps form. You want a crumbly, buttery texture that will melt into the muffins and stay perfectly crisp on top. Set this aside while you make the batter.

Step 2: Make the Batter

Begin with melted butter. I don’t have a microwave, so I melt mine on the stove and let it lightly brown for extra flavor — so good. Add the butter to a bowl, then whisk in the sour cream (or yogurt), eggs, and vanilla until smooth.

Next, stir in the dry ingredients. Sometimes I like to use whole wheat pastry flour, but all-purpose works great too. You can also use a gluten-free blend if needed.

Step 3: Add the Raspberries + Swirl

Before adding the raspberries, toss them with a small amount of flour. This helps keep them from sinking to the bottom as the muffins bake.

Gently fold the berries into the batter, along with about 1/3 cup of the streusel. This gives you little swirls of buttery crumble throughout each muffin.

Step 4: Scoop + Bake

Scoop the batter into a greased or lined 12-cup muffin tin, filling each cup almost to the top. Sprinkle the remaining streusel generously over each muffin.

Bake for about 25 minutes, until golden on top and set in the center. The kitchen will smell amazing — the wait is hard, but so worth it.

Step 5: Serve + Enjoy

You can enjoy these muffins warm or cooled, but it’s hard to resist breaking into one fresh from the oven — I usually do. I love adding a little European-style butter and a sprinkle of flaky sea salt.

Helpful Tip

You can swap in whatever berries you love or have on hand. Blackberries, blueberries, or a mix of your favorites all work beautifully — fresh or frozen.

Looking for other baking recipes? Here are my favorites:

Streusel

• 2 tablespoons salted butter, melted
• 1/2 cup dark brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon orange zest (or try lemon or cinnamon)

Muffins

• 1 stick (1/2 cup) salted butter, melted
• 1/2 cup brown sugar
• 1 cup sour cream or plain Greek yogurt, at room temperature
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups fresh or frozen raspberries
• 1 tablespoon all-purpose flour

Instructions

• 1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.2. To make the streusel. Mix together the butter, brown sugar, flour, and orange zest until crumbly.3. To make the muffins. In a bowl, whisk together the melted butter, brown sugar, sour cream (or yogurt), eggs, and vanilla. Add the flour, baking powder, and salt. Mix until just combined.4. Toss the raspberries with 1 tablespoon of flour. Fold the berries and 1/3 cup of the streusel into the batter.5. Divide the batter evenly among the prepared tins. Top with the remaining streusel. Bake for 22–25 minutes, until set and lightly golden.6. Remove from the oven and enjoy warm with butter and flaky sea salt.