Mary Berry Raspberry Muffins

There’s something wonderfully satisfying about making muffins from scratch — no fuss, no ceremony, just batter in a bowl and a tray that smells like heaven twenty minutes later. And when raspberries are involved? Even better. They pop with colour, give that sweet-tart burst in every bite, and make even a Tuesday morning feel a little bit bougie.

I baked these the first time after spotting a sad punnet of raspberries in the back of the fridge — not mouldy, just… questioning their purpose. A quick Mary Berry search later, and boom: muffins with a crumbly streusel top that I swear could sell in a bakery for £3.50 each. Bonus: they’re so easy, you can mix them half-asleep in pyjamas (been there).

They’re soft inside, slightly crisp on top, and the kind of treat that disappears before you’ve had time to clean the muffin tin. Serve warm with butter, or just eat straight from the cooling rack. No judgement here.

Why You’ll Love It

• Quick and easy — 10 minutes to prep, 20 minutes to bake, done.
• That streusel topping? Worth the extra bowl.
• They freeze like a dream for those “I need a muffin right now” moments.
• Raspberries = tart little flavour bombs in every bite.
• Great for breakfast, tea, dessert… or all three.
• Feel homemade but look kind of fancy.

Ingredients

For the streusel topping:

• ¼ cup (30g) all-purpose flour
• ¼ cup (50g) granulated sugar
• Pinch of salt
• 2 tbsp cold butter, diced

For the muffin batter:

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 2 tsp baking powder
• ½ tsp kosher salt
• ¾ cup (180ml) milk
• 2 large eggs
• 5 tbsp (75ml) vegetable oil
• 3 tbsp (45ml) melted butter
• 2 tsp vanilla extract
• Zest of 1 lemon
• 1½ cups fresh raspberries

How to Make It

Make the crumbly magic (streusel):

In a small bowl, mix the flour, sugar, and salt. Add the cold diced butter and rub it in with your fingertips until it looks like damp sand — crumbly with little pebbly bits. Set aside. Try not to snack on it (or do, I won’t tell).

Prep your oven and tin:

Heat the oven to 400°F (200°C). Line a 12-hole muffin tin with paper cases or grease the cups well if you’re going rogue.

Whisk the dry bits:

In a large bowl, mix together the flour, sugar, baking powder, and salt. Give it a quick whisk to evenly distribute everything — nothing worse than a salty patch.

Bring on the wet stuff:

In another bowl (or a big jug), whisk the milk, eggs, oil, melted butter, vanilla, and lemon zest. It should look pale and slightly foamy. Smells good already, doesn’t it?

Combine and fold in the fruit:

Pour the wet mixture into the dry and gently stir until just combined — don’t overmix. Lumps are okay! Gently fold in the raspberries with a spatula, trying not to squish them too much. A few streaks of pink in the batter is totally normal and, honestly, quite pretty.

Fill and top:

Spoon the batter evenly into the muffin tin — about ¾ full. Sprinkle each one with a generous pinch of streusel topping. It’ll look like too much. It’s not.

Bake ‘til golden:

Bake for 18–20 minutes or until the tops are golden and a skewer poked into the centre comes out clean (or with just a bit of jammy raspberry on it).

Cool… if you can wait:

Let them cool for 5 minutes in the tin, then move to a wire rack. Eat warm or cool completely. Just don’t burn your mouth on the first bite. (Speaking from experience.)

Common Mistakes and How to Dodge Them

My muffins stuck to the liners.
Let them cool completely before removing. Or give the liners a quick spritz of cooking spray beforehand.

Streusel sank or disappeared.
Make sure your butter is cold when making the streusel, and don’t mix it in — sprinkle it on top just before baking.

Raspberries turned the batter blue-ish.
That’s normal! Especially with frozen berries. Stir gently and embrace the swirls.

Tough texture.
Don’t overmix. Muffins like a light touch — mix just until there’s no floury bits, then stop.

Storage and Reheating

Room temp:
Store in an airtight container for up to 3 days. Pop a slice of bread in the container to keep them from drying out.

Freezer:
Wrap individually in cling film or foil, then freeze for up to 3 months. Thaw at room temp or warm gently.

Oven:
Reheat at 350°F for 8–10 minutes for that fresh-baked feel.

Microwave:
20 seconds on medium does the trick for a quick fix.

Air fryer:
325°F for 5 minutes brings them right back to life — crisp top included.

Frequently Asked Questions

Can I use frozen raspberries?
Totally — don’t thaw them first, just toss them in gently. Maybe add a tablespoon of flour to help absorb extra moisture.

Can I swap the lemon zest?
Sure! Try orange zest, or skip it entirely if you’re not into citrus.

Do I have to use paper liners?
Nope. Just grease your muffin tin well. But liners make cleanup easier (and they’re cute).

Can I double the streusel topping?
You absolute legend — yes. More crunch, more joy.

Nutrition Facts (Per Serving):

• Calories: 253
• Fat: 9.3g
• Saturated fat: 2g
• Cholesterol: 20mg
• Sodium: 165mg
• Carbs: 37.1g
• Sugar: 14.1g
• Fibre: 2g
• Protein: 5.3g

More Mary Berry Recipe:

• Mary Berry Banana And Chocolate Chip Muffins
• Mary Berry Strawberry Muffins
• Mary Berry Mincemeat Muffins