Raspberry Buttermilk Coffee Cake Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12


For the Crumb Topping

  • 3/4 cup Flour
  • 1/2 cup Brown Sugar
  • 2 tsp. Ground Cinnamon
  • 1/3 cup Butter melted

For the Muffin Batter

  • 1/2 cup Buttermilk
  • 1/2 cup Plain Greek Yogurt
  • 1/3 cup Honey, or Maple Syrup
  • 2 large Eggs
  • 2 cups All Purpose Flour
  • 2 ½ tsp. Baking Powder
  • 2 tsp. Ground Cinnamon
  • ½ tsp. Baking Soda
  • 1 ½ cups Raspberries, fresh or frozen thawed
  • Parchment Paper for homemade muffin liners
  • Vita Ice Raspberry Citrus for serving


  • Preheat oven to 350F. Line the muffin pan with either homemade parchment paper liners or muffin liners.
  • To Make the Homemade Liners: simply cut a small squares out of parchment paper (about 4×4” in size). Using a small glass, press the squares on top to form the cup-like shape. 
  • To Make the Crumb Topping: Stir together all ingredients until moist, crumb-like texture. Set aside. 
  • To Make the Muffin Batter: In a large bowl, whisk together the olive oil, buttermilk, yogurt, honey, and eggs until smooth. 
  • In a separate bowl, mix the flour, baking powder, baking soda, and ground cinnamon together. Add to the wet ingredients mixture. Stir to combine. 
  • Add in the raspberries. If using fresh raspberries, slice them in halves. If using frozen raspberries, thaw and drain any juice. 
  • Distribute the batter out between 12 muffin liners. Add a generous scoop of the crumb topping to each. 
  • Bake for baking 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Let cool completely in the pan. 
  • (Optional: Add a powdered sugar and milk glaze on top.)
  • Enjoy with Vita Ice Raspberry Citrus for refreshing drink!