I think muffins have to be one of my favorite things to bake.. I mean who does’nt love a good fresh baked delicious muffin?? These raspberry streusel muffins are so good and you won’t believe they are only 3 smart points.. A perfect sweet muffin to cure any sweet snack attack that might come on.. I think they just might be my new favorite muffin!!


5 from 2 votes

Raspberry strudel muffins

By: Drizzle
Servings: 12
Prep: 10 minutes
Cook: 23 minutes
Total: 33 minutes
3PP, 3SP blue, green & purple


  • 1 cup flour
  • 1.5 tsp baking powder
  • 3 Tbsp sugar
  • 1 egg
  • 1/4 cup unsweetened apple sauce
  • 1 tsp vanilla
  • 100 g greek 0% yogurt, I used vanilla
  • 1 cup fresh raspberries
  • For the topping
  • 2.5 Tbsp sugar
  • 3 Tbsp flour
  • 1 Tbsp melted butter


  • Preheat oven to 375F, spray a 12 hole regular sized muffin tin with non stick spray.
  • In a bowl whisk together your egg and sugar, add in your apple sauce, yogurt and vanilla.
  • Stir in your flour and baking powder.
  • In a small bowl mix together your 2.5T sugar, 3T flour and melted butter for your crumble topping.
  • Divide your batter into the 12 muffin cups, top with your fresh raspberries and then sprinkle your strudel topping over muffins.
  • Bake in oven for approx 23-25 minutes.
  • Makes 12 muffins at 3 personal points or 3 smart points each on all 3 MyWW programs or 2 points plus
  • Nutritional info per muffin (not incl berries) Calories 84..Fat 1.5g...Saturated fat 0.8g...Carbs 15.4g...Fiber 0.4g...Sugars 6.5g...Protein 2.4g

Additional Info

Course: Baking
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!










You May Also Like

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. Hi Samantha, I am not too sure what dairy free options you could use to keep these with the same texture and taste.. Using something like a mashed banana would change everything about them so I am not sure sorry 🙁

  1. I just made them. So easy but so delicious. I only had plain yogurt and were soooooo delicious. Please keep the recipes coming. Thank you so much

    1. Hi, I don’t have experience baking with coconut flour sorry, I know it can be difficult to bake with, so I think it would just have to be trial and error..

  2. These were absolutely amazing! My whole family loved them. One question, were they meant to be baked as mini or regular muffins? I used a regular muffin pan but I couldn’t get 12 muffins, I only got 9

    1. So glad you all enjoyed them 🙂 They are regular sized muffins, so I’m guessing you made them slightly bigger than they should of been..

  3. Hello Drizzle!

    Just wondering what kind of flour you used?! I like to use whole wheat but don’t want to ruin the gorgeous looking muffins! Thanks 🙂

    1. I always use all purpose, I am sure whole wheat would work but yes it might affect how they look slightly 😉

  4. I just made these, they do make 12, smaller than dome and denser, but so good. Thanks fir all the great recipes.

  5. These muffins are indeed yummy fresh but I wanted to know how about after freezing (typically there are never any left to freeze). This morning I reheated one in the microwave and it was luscious! I was truly impressed. These muffins have always been a family favorite-but this puts them a little higher on the menu rotation now. Thank you Kate.

    1. Hi Debby, I freeze all my muffins with no issues, I usually will let them thaw out on counter a few hours then I like to heat up in the toaster to crisp them up a bit 🙂 so glad your enjoying them