Culinary Institute of America Recipe
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Raspberry Muffins with Pecan Streusel

Raspberries make a great change from the ever popular blueberry muffin. Since this recipe works with either fresh or frozen berries, you can make it year-round.
Raspberry Muffins with Pecan Streusel recipe by The Culinary Institute of America



Makes 12 Muffins

  • 1/3 cup chopped toasted pecans
  • 1/3 cup packed brown sugar
  • 1/3 cup flour
  • 2 1/2 tablespoons butter, melted
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup butter, melted and cooled
  • 1 large egg, beaten
  • 1 cup raspberries


  1. Preheat oven to 375°F. Spray muffin tins lightly with cooking spray.
  2. Make streusel: Combine first three ingredients in a bowl. Stir in the 2 1/2 tbsp melted butter with a fork until mixture resembles moist crumbs; set aside.
  3. Sift the 1 1/2 cups flour, sugar, baking powder, and salt into a bowl. Make a well in center of flour mixture.
  4. In a separate bowl, blend milk, butter, and egg. Add milk mixture to flour mixture and stir just until batter is evenly moistened. Fold in 1/2 cup of the raspberries.
  5. Fill muffin tins about 3/4 full. Top with remaining raspberries and sprinkle with streusel. Bake until a skewer inserted into center of a muffin comes out clean, 25-30 minutes.
  6. Cool muffins in pan for 10 minutes before removing from pan. Serve warm, or store cooled muffins in airtight container.

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