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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 12
Calories 176 kcal

Equipment

  • mixing bowl
  • measuring cup
  • 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!

Notes

Amber’s Tips For The Tastiest Mini Muffins

  • Coat the raspberries in flour. This keeps them from sinking and prevents soggy muffin bottoms. It also helps distribute the fruit evenly throughout each muffin.
  • Fill the muffin cups to the top. Mini muffins need a full cup to get that classic dome shape and tender, moist texture in each bite.
  • Use softened butter for the streusel. This ensures your oat topping holds together in little clusters instead of melting off during baking.
  • Preheat your oven fully. Starting at 425°F gives your muffins an immediate lift and helps the oat streusel crisp up properly.
  • Avoid paper liners. Greasing the mini muffin pan directly gives better edges and avoids losing half your muffin to stuck paper.

Nutrition

Calories: 176kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 211mgPotassium: 55mgFiber: 1gSugar: 8gVitamin A: 210IUVitamin C: 1mgCalcium: 141mgIron: 1mg
Keyword fruit muffin, fruit muffins, mini muffin, raspberry, sweet snacking
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