Raspberry streusel muffins from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • dbuhler on May 12, 2026

    These were good, but I feel they could be better. It's a good thing there are a ton of raspberries in these, because the plain muffin batter didn't taste like much. I may add some vanilla extract next time. I used tulip liners to get away from needing to grease the top, but they may caused them to need to be baked longer because my liners are smaller in diameter than my cups. I will try these again.

  • rosasharne on May 09, 2026

    this time with frozen blackberries and blueberries

  • rosasharne on April 29, 2026

    raspberries & blackberries, frozen, baked 33 min

  • Cgaskins on August 13, 2025

    The recipe says to keep heaping the batter into the muffin pan beyond what you would normally do. Follow the directions, it makes 6 huge muffins! Can make the recipe with fresh raspberries, though be gentle when stirring them into the batter.

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