Raspberry Jam Streusel Muffins

Always on the lookout for a new muffin, I went to my old friend Joy the Baker’s blog and came across these berry streusel muffins with the right amount of jam (key – not too much) swirled in. A new regular in my repertoire for sure. Joy says any kind of berries (including frozen, which I used here) and jam can be used -added bonus.

Raspberry Jam Streusel Muffins (adapted from (click here for printable recipe)


6 tablespoons butter

1/3 cup milk

2 eggs

3/4 teaspoon vanilla extract

1 1/2 cups flour

3/4 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2- 1 cup frozen or fresh raspberries (or berry of your choice)

3 tablespoons raspberry jam (or fruit jam of your choice)

For the topping:

3 tablespoons cold butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar


Preheat to 375 degrees F.  Generously butter muffin cups or line with cupcake papers.

Melt butter in a medium bowl in the microwave.  Once melted, whisk in milk, egg, yolk and vanilla until well combined. Whisk together flour, sugar, baking powder, and salt in a medium bowl – reserve a small amount in a small bowl and toss the berries with the reserved flour mixture (this will prevent the berries from all sinking to the bottom).  Add milk mixture and stir until just combined.  Gently but thoroughly fold in the berries and the jam. Divide batter among muffin cups and spread evenly.

For the topping:

Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes.  Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

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