mini fluffy raspberry muffins with oat streusel (1)
Snacks, Sweet Recipes

Easy Light and Tangy Raspberry Mini Muffins With Oat Streusel

Cooks in 15 Difficulty Easy 0 comments

Frozen red raspberries are thawed and then added to this raspberry mini muffin recipe for sweet, tangy freshness. Each bite-sized muffin is moist with a spongy crumb topped with oat streusel for added texture. Pack a handful of these delicate mini muffins into your kid’s school lunch, or pop one in your mouth for a quick on-the-go breakfast idea.

I have always loved raspberries. Growing up, I wouldn’t say I liked picking them, but having the sweet smell of cooking raspberries in the house was always a treat. Mom would make jarful after jarful of sweet raspberry jam. Those fond memories inspired me to make these mini raspberry muffins with crunchy oat streusel topping.

Each muffin is two bites of the best moist muffins with raspberries and crunch from the oats.

If you love raspberries too, check out our raspberry and white chocolate brownie dessert.

mini raspberry muffins with oat streusel

Pull out the mixing bowl for the mini raspberry muffins and let’s get started!

The very first thing you need to do is let the raspberries thaw. We don’t want them to be fully frozen when cooking. After that, the following steps are all straightforward, making this an easy enough recipe.

Measure carefully all the dry ingredients into your mixing bowl and stir together. After that, add the wet ingredients, the egg and milk, 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 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 mini muffin tins right up with this vibrant muffin batter.

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 oat 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 muffins in the oven at a high temp of 425 degrees Fahrenheit. The muffins should be baked within 12-15 minutes. Insert a clean toothpick to test for doneness, and remember the raspberries will be thawed entirely. Add moisture to the toothpick if you catch one while testing.


Raspberries: Frozen raspberries are used in this recipe because you can find them all year round and you only need a small amount. However if you have access to fresh 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 the red raspberries.

Oats: Often times people ask if 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. I can tell you after years of baking that the time specified has little influence when it comes to baking. So long as you are using rolled oats you are good.

Brown Sugar: The darker the sugar, the more depth of flavor since it has a higher molasses/syrup content.

fully baked mini raspberry muffins

Substitutions for the mini raspberry muffins:

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 switch out for flour. Flour, sugar, and butter make an adequate streusel on their own.

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:

Raspberries: Thawing your raspberries allows you to drain any excess juices before using. It wouldn’t make a big difference in a regular muffin to toss them in frozen, but since they are smaller, we want to ensure we aren’t adding extra moisture.

You will also want to coat the raspberries in a light dusting of flour to ensure they don’t sink to the bottom of the muffin while baking.

Oat Crumble: Thoroughly distribute the softened butter and sugar into your oat mixture. If you have a clumping of butter and sugar, it will make hard little lumps of caramelized sugar, which we don’t want.

Storage: Cover in an airtight container. The mini muffins will stay fresh on your counter for up to three days.

mini fluffy raspberry muffins with oat streusel

Easy Mini Red Raspberry Muffins With Oat Streusel

Amber Bondar
This tangy mini muffin recipe gets it tang from the frozen red raspberries in each small bite sized muffin. A little crunchy texture from the oat topping makes these bite sized morsels great sweet snacks for school or work lunches.
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 12


Mini Raspberry Muffin Batter

  • 2 Cups Flour
  • ¼ Cup Butter
  • 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


Making the mini raspberry muffin batter.

  • In a small dish measure the frozen raspberries and let thaw. Set aside.
  • In a mixing bowl measure your dry ingredients for the muffin batter. Stir well.
  • Add to the dry mixture your egg and milk. Mix well.
  • Add two tablespoons flour to the thawed raspberries and stir to coat well.
  • 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.
  • 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!
Keyword fruit muffin, fruit muffins, mini muffin, raspberry, sweet snacking

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