Frozen red raspberries bring a burst of tangy sweetness to these mini muffins, transforming them into the perfect treat. Each bite is a moist, spongy delight with a crunchy oat streusel topping for added texture. Whether tucked into your kid’s lunchbox or enjoyed as a quick on-the-go breakfast, these mini raspberry muffins are sure to satisfy.
Raspberries have always held a special place in my heart. While I wasn’t the biggest fan of picking fresh raspberries as the plants have prickles. I’ll never forget the sweet scent of cooking raspberries filling the house as my mom made jar after jar of homemade jam. It’s those fond memories that inspired me to create this mini raspberry streusel muffins recipe with a deliciously crunchy oat streusel topping.
With each homemade muffin offering two perfect bites of moist, berry-filled goodness and a satisfying crunch, they’re a treat that’s both nostalgic and new.
If you love raspberries too, check out our raspberry and white chocolate brownie dessert.
Why You Will Love This Raspberry Muffin Recipe
Bite-Sized and Convenient: These mini raspberry muffins are ideal for snacking, portion control, or serving at gatherings. Their small size makes them easy to grab on the go or to enjoy with minimal guilt.
Quick and Easy to Make: The straightforward instructions make these muffins a breeze to prepare, even for novice bakers.
Naturally Flavorful and Fruity: They’re a delicious way to enjoy the taste of ripe berries in a comforting baked treat.

The History Of Red Raspberries In North American Diets
Red raspberries have been a cherished part of North American diets for centuries, valued for their vibrant flavor, versatility, and health benefits. Indigenous peoples were among the first to harvest wild raspberries, incorporating them into their diets as a natural sweetener, a source of nutrition, and even for medicinal purposes. Early settlers soon adopted these berries, cultivating them in small gardens and using them in jams, pies, and other preserved goods to make the most of their short growing season.
By the 18th century, cultivated raspberry varieties began to emerge, with farmers selectively breeding them for size, flavor, and resilience. As agricultural practices advanced, red raspberries became more widely available, transitioning from a seasonal delicacy to a staple in home kitchens and commercial markets. Today, red raspberries are celebrated not only for their delicious taste but also for their nutritional profile, which includes antioxidants, fiber, and vitamin C.
This rich history and enduring popularity make red raspberries a natural choice for recipes like mini muffins, where their vibrant color and tart-sweet flavor shine. Whether baked into treats or enjoyed fresh, red raspberries remain a beloved ingredient in North American cuisine.
Let’s Make Homemade Raspberry Muffins!
Start by preheating your oven. This step ensures it will have time to get up to temp before you put the muffins in to bake. Which provides more even baking. The next thing you need to do, since we are using frozen berries, is let the raspberries thaw since we are using frozen. We don’t want them to be fully frozen when baking. After that, the following steps are all straightforward, making this an easy enough recipe.
Measure all the dry ingredients carefully in your mixing bowl and stir them together. After that, add the wet ingredients, the egg, milk, and melted butter (or oil) to the muffin batter and mix well.




The next step is to distribute the raspberries evenly throughout your muffin. You will dust them in a dish with two tablespoons of flour. Make sure they are coated lightly before adding them to the muffin batter.
If you do not coat the raspberries, they will sink the muffins, making them too wet on the bottom to bake correctly.
Fill your prepared mini muffin tins right up to the brim with this vibrant muffin batter. I used the nonstick cooking spray in my nonstick pans to avoid using paper liners. Muffin liners often adhere to baking so much that you end up losing too much of the baked good. I’m not a fan.


Then, measure half a cup of oats and two tablespoons of soft butter in another small bowl. Add two tablespoons of brown sugar and mix the oat topping with your hand or the back of a spoon/fork. Using your fingers, drop a bit of the oat topping onto the surface of each mini raspberry muffin.
It’s important to note that a large part of the oats will fall off, so don’t be shy about coating the tops. Or, if you don’t wish to add the oat crumble, leave it off entirely. It adds some texture and flavor to the finished baked goods.
Pop the unbaked muffins in the oven at 425 degrees Fahrenheit. The baking time for these mini muffins is 12-15 minutes. Insert a clean toothpick to test for doneness, and remember that the raspberries will be thawed entirely. Add moisture to the toothpick if you catch one while testing. When the mini muffins are done baking, remove them from the oven. Let them cool on a wire rack for five to ten minutes before removing them from the pan.
Ingredients:
All-Purpose Flour: This is the base of this muffin batter, providing structure and a tender crumb. For best results, measure the flour correctly—scooping it directly from the container can pack it down and lead to overly dense muffins. Instead, fluff the flour first, spoon it into your measuring cup, and level it off. This ensures you’re using the right amount for light, fluffy muffins.
Butter: This adds richness and moisture to these mini muffins, helping to create a tender crumb. Be sure to use softened butter to easily mix the batter.
White Sugar: This provides the sweetness that balances the tartness of the raspberries. White sugar also helps to create the light, airy texture typical of muffins.
Baking Powder: This leavening agent helps these muffins rise and become light and fluffy. Be sure to check the expiration date on your baking powder, as old or expired baking powder can cause a rise, leading to denser muffins.
Salt: A pinch of salt helps balance the sweetness in these muffins, enhancing the raspberries’ natural flavors.
Milk: This dairy helps to create the right batter consistency and adds moisture to the muffins.
Egg: This provides structure and stability to the muffins while contributing to their soft, moist texture. The egg also helps to bind the ingredients together.
Raspberries: This recipe uses frozen raspberries because they are available all year round and only require a small amount. However, if you have access to fresh raspberries, go ahead and use them. Be sure to still follow the step that coats them in flour. Raspberries offer a nice fruity tang to these mini muffins, which are all about red raspberries.
Oats: Oftentimes, people ask if the stone ground is the same as a rolled oat. No. Do not use stone ground oats in baking unless it specifically calls for it. Stone ground oats are fair grittier and need to be cooked. What about the time specified on the oat package one minute rolled oats vs five minute rolled oats. After years of baking, the time specified has little influence. So long as you are using old-fashioned oats, you are good.
Brown Sugar: The darker the sugar, the more depth of flavor it has because it has a higher molasses/syrup content.

Substitutions For The Mini Raspberry Muffins:
All-Purpose Flour: Use a gluten-free, all-purpose flour blend for a gluten-free version. Check the blend for xanthan gum, which helps bind the ingredients together. You could use whole wheat flour for a whole grain option, though it may result in a denser muffin with a slightly nutty flavor. Another great alternative is almond flour, creating a richer, moister muffin. However, remember that the texture will be altered from the original recipe, and you may need to adjust the baking time slightly.
Butter: For a dairy-free muffin, you can replace the butter with a non-dairy substitute, such as coconut or vegetable oil. To make the muffins even lighter, use applesauce or mashed bananas instead of butter for a moist, slightly healthier alternative.
White Sugar: Coconut or maple sugar provides a subtle caramel flavor while still sweetening the muffins. Alternatively, suppose you prefer to avoid sugar altogether. In that case, you can use a sugar substitute like stevia or monk fruit, though the texture may differ slightly.
Baking Powder: Baking soda can be used in place of baking powder—just be sure to add a tiny bit of acid (lemon juice or vinegar) to activate it. Suppose you’re using self-rising flour instead of all-purpose flour. In that case, you may omit the baking powder entirely, as self-rising flour already contains it.
Salt: -Remains-
Milk: Use a plant-based option like almond milk, oat milk, or soy milk for a dairy-free muffin. If you’re looking for a richer texture and slight tang, Greek yogurt or sour cream can replace milk. These will add moisture and create a slightly denser muffin.
Egg: If you’re looking for an egg alternative, there are several options to maintain the muffins’ structure and moisture. For a plant-based option, consider using a chia egg or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Both options work well to bind the ingredients and provide a slightly dense texture. For a more traditional substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana. This will lend moisture and a subtle flavor while keeping the muffins light and fluffy.
Raspberries: The most obvious thing you can switch out in this recipe is the raspberries. Try using blackberries, loganberries, mulberries, or even good old blueberries in this easy-follow recipe.
Oats: If you do not like oats in crumble toppings, you can substitute flour. Flour, sugar, and butter make an adequate streusel on their own.
Brown Sugar: If you don’t have brown sugar or want a different flavor, replace it with coconut sugar for a slightly caramelized, rich taste. Another great alternative is maple sugar, which offers a more subtle sweetness and hints of maple flavor.
Flavoring: Our recipe does not use vanilla; however, you can add a tsp. Or add a tbsp of lemon juice with grated lemon zest for a mini lemon raspberry muffin.
Expert Tips, Serving And Storing Suggestions For These Fruity Muffins.
Tip #1: Preheat Your Oven: Always preheat your oven to the correct temperature before baking. This ensures that your muffins bake evenly and rise properly. If the oven isn’t hot enough when the batter goes in, the muffins may not rise as expected and could turn out dense. Preheating also helps achieve that golden, crisp oat crumble on top, allowing the streusel to cook at the ideal temperature right from the beginning.
Tip #2: Thaw and Drain Your Raspberries: Thawing your raspberries before adding them to the batter is crucial to prevent excess moisture. After thawing, drain any excess juices so that your muffins don’t become too soggy. Tossing frozen raspberries directly into the batter can produce extra liquid, which may affect the final texture. Coating the raspberries lightly in flour before adding them to the batter ensures they stay evenly distributed throughout the muffin instead of sinking to the bottom while baking.
Tip #3: Perfect Oat Crumble: Ensure the butter is softened and evenly mixed with the oats and sugar for the perfect oat topping. If the butter and sugar form clumps, they can create hard lumps of caramelized sugar on top of your muffins, which is not the desired texture. The mixture should resemble coarse crumbs and be evenly distributed over the batter before baking to achieve a crispy, golden streusel topping.
These tender muffins with a crunchy streusel topping are perfect for any occasion. Serve them as a quick breakfast to start your day. For an added twist, top them with a dollop of whipped cream or a drizzle of honey. They also make a great snack for on-the-go or a sweet treat for lunch boxes. Whether you enjoy them with a warm beverage or alone, these homemade muffins are a delightful bite-sized treat everyone will love!
Store your moist muffins in an airtight container at room temperature to keep them fresh. It will help retain their softness and prevent them from drying out. They’ll stay delicious for up to three days. You can freeze the muffins if you have leftovers or want to enjoy them later. Place them in a freezer-safe airtight container, and they’ll stay fresh for up to three months. When you’re ready to enjoy, thaw the mini muffins at room temperature or warm them in the oven for a few minutes to restore their just-baked freshness.
We’d love to hear what you think! If you’ve tried these mini raspberry muffins, leave a rating and comment below. Please share your thoughts, any tweaks you made, or how you served them! Your feedback helps other readers and makes the baking community even better. As always, happy baking!

Easy Mini Red Raspberry Muffins With Oat Streusel
Equipment
- mixing bowl
- Mini Muffin Pan
- Stirring Implement Or Mixer
- Tablespoon
- Teaspoon
Ingredients
Mini Raspberry Muffin Batter
- 2 Cups Flour
- ¼ Cup Butter Or Neutral Oil
- ¼ Cup Sugar
- 4 Tsps Baking Powder
- ½ Tsp Salt
- 1 Cup Milk
- 1 Lrg Egg
- 1 Cup Frozen Red Raspberries Thawed
- 2 Tbsp Flour
Oat Streusel Topping
- ½ Cup Rolled Oats
- 2 Tbsp Butter Softened
- 2 Tbsp Brown Sugar
Instructions
Making the mini raspberry muffin batter.
- In a small dish measure the frozen raspberries and let thaw. Set aside.1 Cup Frozen Red Raspberries
- In a mixing bowl measure your dry ingredients for the muffin batter. Stir well.2 Cups Flour, ¼ Cup Sugar, 4 Tsps Baking Powder, ½ Tsp Salt
- Add to the dry mixture the oil, egg and milk. Mix well. (If using butter melt it first)1 Cup Milk, 1 Lrg Egg, ¼ Cup Butter
- Add two tablespoons flour to the thawed raspberries and stir to coat well.2 Tbsp Flour
- Add the floured raspberries to the batter and stir just enough to distribute evenly.
- Use a teaspoon to fill your prepared mini muffin pan. Fill each cup to full.
Making the streusel topping
- In a small bowl measure the oat topping ingredients.½ Cup Rolled Oats, 2 Tbsp Butter, 2 Tbsp Brown Sugar
- Using the back of a spoon or your hands coat the oats and blend thoroughly.
Topping the muffins.
- Sprinkle the top of each muffin generously with oat crumble topping.
- Bake the mini muffins in a preheated oven of 425℉ for 12-15 minutes.
- Stick a toothpick into the muffin to test for doneness. If it comes out clean it has baked fully.
- Remove from oven and enjoy!