I love picking fresh juicy raspberries in the summertime. So, of course I’m always looking for ways to use them up throughout the year. I combined them with sour cream for moisture and a coffee cake like streusel crumb topping and voila, these raspberry sour cream muffins were created!
These amazing raspberry sour cream muffins are easy to make, and completely delicious! I use sour cream to add incredible moisture, just like in my box cake hacks and boy does it make a difference.
That’s why it’s such a popular choice to add to baked goods, but don’t worry, you won’t even be able to taste it. The sweet and tart flavors of raspberries shine through beautifully! You can use fresh or frozen raspberries, making this recipe perfect year round.
I love making mine in the air fryer, mainly because it’s faster and doesn’t heat up the house in the heat of the summer. However, they’re equally delicious if you did want to use a traditional oven, so I’ll include directions for both (but I highly recommend giving the air fryer a try!)
Ingredients for Homemade Raspberry Sour Cream Muffins
1 Cup all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
½ cup granulated sugar
½ cup sour cream
⅓ cup olive oil
1 tsp vanilla extract
1 cup raspberries (fresh or frozen)
For the Streusel Crumb Topping
¼ cup all purpose flour
¼ cup brown sugar
2 Tbsp salted butter (softened)
2 Tbsp sliced almonds (optional)
Ingredient Tips and Substitutions
You can use an equivalent amount of boxed yellow cake mix in place of the all purpose flour and leavening agents
Sour cream may be substituted by Greek yogurt (and I highly recommend using raspberry flavor if you go that route)
You can use other oils like canola or vegetable in place of the olive oil
Feel free to swap the vanilla extract for almond, lemon or raspberry
This recipe also works well with blueberries instead of or in combination with the raspberries
For a citrusy variation, add 1 Tbsp of lemon zest to your batter, or for extra berry flavor, core your muffins and add raspberry jam inside!
Step-by-Step Preparation Guide
In a mixing bowl, combine the egg, sugar, sour cream, oil, and vanilla, and stir until well mixed
Add 1 cup flour, baking powder, baking soda, and salt, stirring until just blended (do not overmix)
Fold in the raspberries
In a small bowl, make the crumb topping by mixing the softened butter, brown sugar, and the remaining ½ cup flour, until the mixture is crumbly
Fold the sliced almonds into the streusel mixture
Pour the muffin batter into a greased or lined muffin pan, or into individual silicone muffin cups, filling about ⅔ full
Top each muffin with crumb streusel topping
Oven Directions
Preheat the oven to 375°F
Cook the muffins for about 20-25 minutes, or until a toothpick inserted into the center comes out clean
Cool for 5-10 minutes before removing to a wire rack to cool completely
Air Fryer Directions
Preheat your air fryer to 325°F
Cook on the air fry setting for 12-15 minutes, or until a toothpick inserted into the center comes out clean
Cool completely on a wire rack before removing the muffin liner
Can I Use Frozen Raspberries For Raspberry Sour Cream Muffins?
Yes, you can absolutely use frozen raspberries for raspberry sour cream muffins. They may take a minute or two longer to cook if you put them in frozen.
Alternatively, you can defrost them ahead of time and use them the same way as fresh!
Can I Make These Muffins With Other Types of Berries?
Yes, you can make these muffins with other types of berries. Blueberries are another great choice.
You could also try blackberries, or cut up strawberries or peaches into chunks.
Can I Use Low Fat Sour Cream For This Recipe?
Yes, you can use low fat sour cream for this recipe.
You can also substitute Greek yogurt instead if desired.
Can I Add Chocolate Chips to the Muffin Batter?
Yes, you can add chocolate chips to the muffin batter. I recommend semi sweet or dark to pair well with the raspberry flavor. However, milk and white chocolate will also work fine.
Use between ¼-½ cup depending how chocolatey you’d like them to be.
How Do I Prevent the Raspberries From Sinking in the Muffins?
To prevent the raspberries from sinking in the muffins, the best thing you can do is add 1-2 Tbsp of batter to each muffin cup before mixing the berries into the remaining batter. Then, add on top of the plain batter already in the cups.
This will create a buffer that prevents the berries from sinking to the bottom.
Can I Make Raspberry Sour Cream Muffins Gluten Free?
Yes, you can make raspberry sour cream muffins gluten free. Just swap the all purpose flour for a gluten free option. Note that the consistency will be slightly denser.
The best choices for flavor in these muffins are almond flour, with walnut, pecan, and macadamia being other good options.
Recipe Pro Tips
If you are baking these muffins in the air fryer, pat down on the crumb topping to adhere it to the batter before air frying. This will prevent it from flying around in the air fryer
This recipe makes one dozen raspberry streusel muffins. You can double or halve the recipe if desired. If you halve, fill any empty muffin cups in your pan halfway full with water before baking
Storage and Heating Tips
Cool completely before storing in the refrigerator for up to 3 days. For longer term storage, wrap and freeze raspberry crumb muffins for up to 3 months
To heat your raspberry sour cream muffin for eating, air fry for 3 minutes at 325°F, microwave for 30 seconds on high, or bake in the oven for 5 minutes at 350°F
These raspberry sour cream muffins topped with a streusel crumb topping are perfect for breakfast, dessert, or even as a snack! They pair great with a cup of coffee like a mini raspberry coffee cake.
Whether you choose to bake them in the air fryer or oven, you’ll be able to whip up a batch in 30 minutes or less. They store well, for an easy grab and go option to enjoy throughout the week, or freeze them for later!
This easy recipe is sweet, tart, moist, and most of all, delicious! Plus, you can enjoy these homemade raspberry muffins any time of year, thanks to the ability to use fresh or frozen raspberries.
Raspberry Sour Cream Muffins With Streusel Topping
These raspberry sour cream muffins with a streusel crumb topping are perfect for breakfast or dessert. They’re moist, sweet, tart, and bake easily in your air fryer or oven!
In a mixing bowl, combine the egg, sugar, sour cream, oil, and vanilla, and stir until well mixed
1 Large egg, ½ Cup granulated sugar, ½ Cup sour cream, ⅓ Cup olive oil, 1 Tsp vanilla extract
Add 1 cup flour, baking powder, baking soda, and salt, stirring until just blended (do not overmix)
1 Cup all purpose flour, ½ Tsp baking powder, ½ Tsp baking soda, ½ Tsp salt
Fold in the raspberries
1 Cup raspberries
In a small bowl, make the crumb topping by mixing the softened butter, brown sugar, and the remaining ½ cup flour, until the mixture is crumbly
¼ Cup all purpose flour, 2 Tbsp salted butter, ¼ Cup brown sugar
Fold the sliced almonds into the streusel mixture
2 Tbsp sliced almonds
Pour the muffin batter into a greased or lined muffin pan, or into individual silicone muffin cups, filling about ⅔ full
Top each muffin with crumb streusel topping (I used about 1 Tbsp per muffin)
Oven Directions
Preheat the oven to 375°F
Cook the muffins for about 20-25 minutes, or until a toothpick inserted into the center comes out clean
Cool for 5-10 minutes before removing to a wire rack to cool completely
Air Fryer Directions
Preheat your air fryer to 325°F
Cook on the air fry setting for 12-15 minutes, or until a toothpick inserted into the center comes out clean
Cool completely on a wire rack before removing the muffin liner
Notes
You can use an equivalent amount of boxed yellow cake mix in place of the all purpose flour and leavening agents
Sour cream may be substituted by Greek yogurt (and I highly recommend using raspberry flavor if you go that route)
You can use other oils like canola or vegetable in place of the olive oil
Feel free to swap the vanilla extract for almond, lemon or raspberry
This recipe also works well with blueberries instead of or in combination with the raspberries
For a citrusy variation, add 1 Tbsp of lemon zest to your batter, or for extra berry flavor, core your muffins and add raspberry jam inside!
If you are baking these muffins in the air fryer, pat down on the crumb topping to adhere it to the batter before air frying. This will prevent it from flying around in the air fryer
This recipe makes one dozen raspberry streusel muffins. You can double or halve the recipe if desired. If you halve, fill any empty muffin cups in your pan halfway full with water before baking
Cool completely before storing in the refrigerator for up to 3 days. For longer term storage, wrap and freeze raspberry crumb muffins for up to 3 months
To heat your raspberry sour cream muffin for eating, air fry for 3 minutes at 325°F, microwave for 30 seconds on high, or bake in the oven for 5 minutes at 350°F
Exact nutritional values will vary based on brand and flavor of ingredients, any toppings added, and actual quantity consumed, so please consider this a guideline only
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
