These Cardamom Raspberry Streusel Muffins are fluffy, tender and packed with delicious sweet and juicy flavors. With one simple muffin batter and a crunchy streusel topping, they are the perfect bakery-style muffins out there!
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If you want some incredible muffins with your coffee for breakfast, look no further! This raspberry muffin recipe is easy to make and will get you some incredibly fluffy muffins, just like the ones from your favorite bakery. Try it now, you’ll thank me later!
For this version, I found inspiration back in my memories from Sweden, where I used to order these mini muffins with raspberries and cardamom topped with sugar in a coffee shop near my work place. They were dangerous because oh-so-irresistible! As you may know, Sweden is the kingdom of cinnamon rolls, cardamom buns, but also anything berries when they are in season. Several years ago I shared these delicious Swedish Cardamom Buns, a recipe I highly recommend you try.
This time, I kept the same flavors – raspberries and cardamom – and turned the buns into muffins. These beauties are quick to prepare, perfect to grab on the go and they also freeze very well. I call them p.e.r.f.e.c.t.i.o.n.
A bakery-style muffin
We all love the huge, sweet fluffy muffins from the bakery, with a perfect balance of everything. Despite their regular size here, these cardamom raspberry streusel muffins have everything we love in a bakery-style muffin.
What makes them bakery style?
- They’re generous and sweet
- Fluffy and tender inside (not dry or too “cakey”!)
- They are NOT crumbly (i.e. they don’t fall apart)
- They have an amazing streusel on top
The perfect muffin batter recipe
The key to a perfect berry muffin recipe lies in the muffin batter. The batter has to be strong enough to hold the fruits (you don’t want mushy fruits and half-baked batter), but still yields to light and fluffy muffins in texture. Also, I know I may be asking too much here, but I want my muffins easy to prepare, with just a few ingredients, a recipe that simply never disappoints. Over the years, I’ve tasted countless muffins from various bakeries, tried my hands on many different recipes, until I found this one, simple and perfect.
Muffin batter ingredients:
- All-purpose flour
- Baking powder + salt
- 1 large egg
- Caster sugar
- Regular or Greek yogurt
- Vegetable oil (or melted butter)
These are basic ingredients and chances are high you have them all at home anytime of the year. The recipe is equally simple. All you need is to mix the dry ingredients in one bowl, mix the wet ones in a separate bowl (a whisk is fine, no need for an electric hand mixer), and combine them together.
A few words about the streusel. Streusel is the ultimate finish to a bakery style muffin. Flour, sugar and melted butter are all you need to make this streusel. Combine them together and fluff with a fork to give a crumbly texture (bigger pieces are encouraged, they’re the best ones!). Sprinkle over your muffin batter in the muffin tins just before going to the oven and you’re good to go!
Pro tips and variations around the recipe
Vegetable oil versus melted butter. Note that I use vegetable oil while other muffin recipes would call for melted butter. It is totally fine to swap vegetable oil with melted butter, just make sure melted butter has cooled slightly before using. With butter, your muffins will be more on the cakey side but will remain moist and tender thanks to the addition of yogurt to the recipe. The use of vegetable oil on the other hand, yields some lighter muffins with a moist texture. It’s all a matter of personal tastes.
What if I don’t have cardamom? The little twist to the recipe is the use of cardamom to the batter (side note: I highly recommend you grind it at the very last minute for bold flavors). Now if you don’t have cardamom at home, just skip it 🙂 There’s nothing wrong with that. An idea is to add one teaspoon of lemon zest to the batter instead, it always pairs beautifully with raspberries.
Fresh or frozen raspberries? I always go for fresh raspberries (and berries in general) to avoid coloring the muffin batter. The muffins also tend to hold their shape better with the use of fresh fruits versus frozen ones. Now don’t refrain yourself from making these beauties if all you have is frozen berries: make sure you add them to the batter still frozen and be aware that the color and texture might be slightly different. But your muffin will still be delicious!
Variations around the recipe: This goes without saying, but feel free to customize your muffins as you like. Using the same muffin batter recipe, you can replace raspberries with blueberries, blackberries, chocolate chips… Just have fun and explore around the recipe!
More single serving desserts with berries…
- Vegan Blueberry Muffins with Flaxseed (my favorite vegan muffin recipe)
- Rosewater Cupcakes with Raspberry Frosting
- Mini Raspberry Cheesecakes
- Strawberry Soufflés
- Mini Berry Cheesecakes in a Jar
… and family-size berry recipes!
- French Strawberry Tart with Pastry Cream
- Simple Berry Crisp with White Chocolate
- Strawberry Cheesecake Blondies
- Sumptuous Strawberry & Lemon Layer Cake
- Meringue Strawberry Rhubarb Pie
- Madeleine Strawberry Charlotte Cake
To treat your loved ones with other bakery-style recipes check out my breads and brioches or go to my cakes and pies, I am sure you’ll find your happy place over there.
PrintCardamom Raspberry Streusel Muffins
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Desserts
- Cuisine: American
These Cardamom Raspberry Streusel Muffins are fluffy, tender and packed with delicious sweet and juicy flavors. With one simple muffin batter and a crunchy streusel topping, they are the perfect bakery-style muffins out there!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the raspberry muffins:
- 1 cup (120g) all-purpose flour
- 1 ½ teaspoon baking powder
- 1 pinch salt
- 1 large egg
- ½ cup (100g) granulated sugar
- 1 Tablespoon ground cardamom, freshly ground
- ½ cup (120g) yogurt
- ¼ cup (60 ml) vegetable oil, neutral in taste (such as canola oil)
- 1 teaspoon vanilla extract
- 1 cup (120g) fresh raspberries
For the streusel topping:
- ½ cup (60g) all-purpose flour
- ⅓ cup (70g) sugar
- ½ stick (55g) unsalted butter, melted
Instructions
- Preheat the oven to 400°F (250°C) and line a muffin pan with paper liners. Set aside.
- In a large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl, mix together egg and granulated sugar until combined. Add freshly ground cardamom and mix well. Pour in yogurt, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- Spoon 2 Tablespoons of batter into each cavity of the prepared muffin tin and cover with the fresh raspberries. Set aside.
- To make the crumb topping, whisk together flour and sugar in a bowl. Add melted butter and stir with a fork until crumbly. Divide the mixture on top of each raspberry muffin.
- Place muffins in the oven and reduce immediately the oven temperature 375°F (190°C). Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.
Did you make this recipe?
Lastly, if you make this Cardamom Raspberry Streusel Muffins, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Wendla
Délicieux muffins. Merci pour cette recette !
Del’s Cooking Twist
Avec plaisir