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Raspberry Orange Crumble Top Muffins

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This post is Sponsored by the Oregon Berry Commission however all thoughts and opinions are my own.

These Raspberry Orange Crumble Top Muffins are filled with Oregon raspberries, cinnamon, nutmeg, cardamom, and orange zest. You’ll love their bright flavor and fluffy texture. You’ll also love how easy they are!

We love muffins on the weekend – is there any better way to start the weekend than with fluffy muffins bursting with raspberries in them, topped with a cinnamon crumble? Oregon Raspberries are one of my all time favorite berries! I love that they are picked at the peak of ripeness for better tasting berries. Oregon Raspberries taste great in muffins, bars, pies, and even salads

I love that Oregon Raspberries are grown by local families and are available fresh or frozen. Frozen raspberries have a lot of benefits – they are flash frozen within 24 hours of being picked so all nutrients are locked in, they are available year round, and they keep well for a long time in the freezer. And raspberries are packed with antioxidants and nutrients like vitamin C, fiber, and vitamin A. To learn more about Oregon Berries visit https://www.oregon-berries.com/.

If you want some raspberries in your spring and summer baking, you’ll love these Raspberry Orange Crumble Top Muffins because they are not only delicious, but they are easy to make with mostly ingredients you already have on hand. 

After making a simple muffin mixture, you’ll combine raspberries with a little flour (to keep them from sinking) and fold them into your muffin batter. You’ll then add orange zest and some wonderful flavors like cinnamon, nutmeg, and cardamom. These flavors make the muffins so bright. Then just add a simple crumble topping and bake. So easy and so delicious!

Raspberry Orange Crumble Top Muffins

These Raspberry Orange Crumble Top Muffins are filled with Oregon raspberries, cinnamon, nutmeg, cardamom, and orange zest. You’ll love their bright flavor and fluffy texture. You’ll also love how easy they are!
Servings 24 muffins
Author Shannon Lyon | Plum Street Collective



  • 2 cups flour
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup milk
  • zest of 1 orange (about 2 tablespoons)

Raspberry Mixture

  • 1/2 cup flour
  • 2 cups Oregon raspberries (can use fresh or frozen)

Cinnamon Crumb Topping

  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 cup flour
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 6 tablespoons unsalted butter, melted


  • Preheat oven to 350°F. Line muffin tins with paper liners or spray with cooking spray. Set aside.
  • Start by making the crumble topping. Then it will be ready to top as soon as you fold in the raspberries.

Crumb Topping

  • With a fork, mix together sugars, flour, salt, cinnamon, nutmeg, and cardamom.
  • Pour melted butter over dry mixture and use fork to mix together, allowing clumps to form. The larger the clumps, the larger the crumbs on top of the muffins will be. Set aside once mixed.


  • Mix dry ingredients together and set aside.
  • In a large bowl combine sugar, butter, eggs, and vanilla. Mix well.
  • Once incorporated, mix in orange zest, sour cream/or yogurt, and milk.
  • Then slowly add dry mixture to wet, mixing well. Use a whisk if needed to get out any clumps.
  • Carefully cut the raspberries in half. You won’t want them too big in the muffins.
  • In a separate bowl, mix halved raspberries with ¼ cup of flour. Just sprinkle the flour lightly over the raspberries, and turn gently with a spoon, so you don't crush the berries. Mixing the flour with the raspberries will keep them from all sinking to the bottom of your muffins.
  • Once all raspberries are coated, carefully fold raspberries into muffin mixture.
  • Once mixed, use a large kitchen scoop or spoon to spoon batter into prepared muffin tins. Fill about ¾ full.
  • Sprinkle 1-2 tablespoons of crumb topping over each muffin. Bake in preheated oven for 20-25 minutes until tops spring back and/or until a toothpick inserted comes out clean.
  • Let muffins rest in tin for 10-15 minutes after you remove them from the oven. The berries will be very hot and this will give the muffins time to rest.
  • You can top with extra orange zest if desired.
  • Once slightly cooled, remove from tin and enjoy!

I hope you love these  Raspberry Orange Crumble Top Muffins as much as we do. They are the perfect weekend treat. Be sure to tag me with photos of your muffins @plumstreetcollective !

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