Raspberry Muffins are moist, tender, cream cheese muffins that are loaded with fresh raspberries and baked with a buttery crumble topping. Start your day with a warm muffin and a cup of coffee. Or, enjoy one as a snack, serve at brunch, or with a scoop of vanilla ice cream as a dessert! If you love chocolate with raspberries, I also have Raspberry Chocolate Muffins you will love!

Raspberry Muffins in a pan on a white counter with raspberries.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients & Substitutions

Room Temperature Ingredients: For the best results, ensure your muffin batter ingredients, specifically cream cheese, butter, eggs, and buttermilk are at room temperature.

Cake Flour: Cake flour has a lower protein content when compared to all-purpose flour. Using it gives these muffins a soft, tender texture. If you don’t have any on hand, it’s easy to make homemade cake flour!

Buttermilk: Just a couple of tablespoons of buttermilk adds moisture, tenderness, and a very subtle tanginess to the muffins.

Raspberries: Fresh raspberries are best in these muffins, but you could substitute frozen berries. If using frozen raspberries, let them thaw and drain them from extra moisture before folding them into the batter.

Crumb Topping: When mixing the crumb topping, the butter should be cold. This will make it easier to break it apart into small, pea-sized pieces. And, you can get the crumble made a few days in advance. Once you have it mixed, store it in an airtight container in the refrigerator for up to 4-5 days. Don’t forget to add it to the tops of the muffins before baking them!

Raw Raspberry Muffin batter in pan and adding crumb topping.

Can I Add Mix-Ins To The Muffins?

Yes, you can certainly customize these muffins by adding mix-ins. (However, these muffins are so perfect as-is, that you may not want to mess with them until after you try one!) But, here are some options you could add:

  • Chocolate Chips (semi-sweet, dark, or white chocolate) would be delicious.
  • Add nuts like chopped walnuts, pecans, or almonds.
  • Toasted coconut flakes would add a tropical flair.
  • Swirl a spoonful of raspberry jam or preserves into the batter for added flavor.

Be mindful when adding any other ingredients; you do not want to overload the batter. If adding chocolate chips or nuts, you may have to reduce the amount of raspberries added.

One Raspberry Muffin with the wrapped unwrapped.

How to Store Raspberry Muffins

To store raspberry muffins, first, let them cool completely. Next, if you are planning to eat the muffins within a day or two, store them in an airtight container at room temperature. For longer storage, keep them in the refrigerator for up to 5 days. When ready to have a muffin, heat one in the microwave or enjoy at room temperature.

Halved Raspberry Muffin on a plate from overhead.

Can I Freeze Raspberry Muffins?

Yes, you can freeze raspberry muffins. To freeze, first, let the muffins cool to room temperature. Next, place the cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name; they will last up to 2-3 months. When ready to enjoy, let the muffins thaw in the refrigerator.

Pan of Raspberry Muffins on a white counter from overhead.
5 from 1 vote

Raspberry Muffins

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Raspberry Muffins are moist, tender, cream cheese muffins that are loaded with fresh raspberries and baked with a buttery crumble topping. Start your day with a warm muffin and a cup of coffee. Or, enjoy one as a snack, serve at brunch, or with a scoop of vanilla ice cream as a dessert!



Crumb Topping



  • Preheat oven to 325°F. Line a muffin tin with muffin liners.
  • In the bowl of a stand mixer with a paddle attachment, blend cream cheese and butter until smooth (about 3 minutes).
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, one at a time, beating well with each addition.
  • Add in the vanilla.
  • Add the flour all at once. Mix until just combined.
  • With the mixer on low, add buttermilk. Mix until just incorporated.
  • Gently fold in raspberries.

Crumb Topping

  • In a medium bowl, combine cold butter, flour, and confectioners’ sugar.
  • Using a fork or your hands, break the butter down into small pea-sized pieces.


  • Scoop approximately ¼ cup batter into each lined muffin cup. (Please note: These should be mostly full, with some room for the crumb topping.)
  • Top with the crumb topping, about 2-3 tablespoons per muffin.
  • Bake 40-47 minutes, or until an inserted toothpick comes out with crumbs, but no wet batter.


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:


I am a huge fan of these muffins! We have them with chocolate, too and I don't know if I can decide which one I like better!


These are my new favorite muffins EVER! They are so soft with the tartness from the raspberries. Wow!


Wonderful light texture in this raspberry muffin, these are perfect! The cream cheese in the batter really gives it a melt-in-your-mouth feel and the fresh raspberry flavor comes through.


Wow. That raspberry flavor is phenomenal in these muffins! Extremely moist and delicious!


One of the best muffins I've ever had. So soft and just the right amount of raspberry flavor and that crumble on top made it out of this world!


These muffins have a lovely texture and flavor! They're moist and soft, which complements the crispy topping, as well as having a burst of flavor from the fresh raspberries!

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. These muffins were awesome! They were soft and fluffy. I am a weirdo and always stuff chocolate chips into the raspberries when I eat them…soooo I did that with both white and semi sweet chocolate chips and made the muffins that way . So good! As always your recipes are keepers

    1. I have not tested it in a loaf pan. It could work, but it won’t raise and dome like a traditional loaf. And you will need to adjust the baking time.

    1. I haven’t tested this recipe with GF flour but folks have suggested that a good 1:1 blend could work.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.