If you have a soft spot for tender, fruity treats with a satisfying crunch, this Raspberry Streusel Muffins Recipe will quickly become your new favorite. Imagine biting into a moist, fluffy muffin bursting with sweet-tart raspberries, all topped with a buttery, crumbly streusel that adds just the right amount of texture. Whether you’re whipping these up for a cozy weekend breakfast or an afternoon coffee break, these muffins deliver classic comfort with a fresh twist that’s impossible to resist.
Ingredients You’ll Need
The magic of this Raspberry Streusel Muffins Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a vital role in creating that perfect balance of flavor, moistness, and crumbly topping that makes these muffins so special.
- 1 cup all-purpose flour (plus more for dusting): Provides the structure needed to hold the muffin together while dusting the berries prevents them from sinking.
- 1 cup cake flour: Adds lightness and softness to the muffin crumb.
- 2 teaspoons baking powder: Ensures your muffins rise up beautifully and stay airy.
- ¼ teaspoon salt: Enhances the flavors and balances the sweetness.
- ½ cup salted butter (melted and slightly cooled): Brings richness and moisture for tender bites.
- 1 cup granulated sugar: Sweetens the muffins perfectly without overpowering the raspberries.
- 2 large eggs (room temperature): Binds ingredients together and contributes to a soft texture.
- ½ cup sour cream (room temperature): Adds tang and extra moisture for a tender crumb.
- 1 teaspoon vanilla: Lifts all the flavors with its warm, comforting aroma.
- 1 ¾ cups fresh or frozen raspberries: The star ingredient, lending bursts of juicy tartness throughout.
- ½ cup all-purpose flour (for streusel topping): Works with sugar and butter to create a delightfully crumbly topping.
- ½ cup granulated sugar (for streusel topping): Adds sweetness and crunch to the streusel.
- 4 Tablespoons salted butter (cold and cubed): Gives the streusel its signature crumbly texture.
- 1 cup powdered sugar (for glaze): Sweet and smooth finish to drizzle on top.
- 4 Tablespoons milk (for glaze): Perfect consistency for glazing these beauties.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prepare the Muffin Batter
Start by preheating your oven to 375°F and lining a 12-cup muffin pan with paper liners. In a medium bowl, whisk together all-purpose and cake flours with baking powder and salt—this dry mix lays the groundwork for your tender muffins. In a larger bowl, whisk melted butter, sugar, eggs, sour cream, and vanilla until everything is well combined and luscious. Gently fold the dry ingredients into the wet, being careful to leave a few streaks of flour; this prevents overmixing and keeps your muffins light.
Step 2: Add the Raspberries
Toss the raspberries with a little flour to keep them from sinking to the bottom while baking. Then, fold them into the batter with just a couple of motions to avoid breaking them up too much. Cover the bowl with a towel and let the batter rest for 30 minutes at room temperature—this step helps everything meld beautifully together and results in perfectly moist muffins.
Step 3: Make the Streusel Topping
While your batter is resting, combine the flour and sugar in a medium bowl, then cut in the cold, cubed butter using a pastry cutter or two knives. Work the butter until the mix resembles coarse crumbs and pop it into the fridge to chill. This chilled topping will add that irresistible, buttery crunch to every muffin.
Step 4: Assemble and Bake
Divide the muffin batter evenly between the liners and generously sprinkle the chilled streusel topping over each one. Bake for about 17 minutes until the tops turn a delicate golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Resist the urge to overbake—your muffins should be soft and tender.
Step 5: Glaze for the Perfect Finish
Once your muffins are completely cool on a wire rack, whisk together powdered sugar and milk until smooth but still thick enough to drizzle. Pour this glaze over the tops and watch how it adds a sweet, shiny touch that makes these Raspberry Streusel Muffins Recipe truly unforgettable.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a fresh raspberry on top of the glaze elevates the look and hints at the flavors inside. For a colorful twist, a sprinkle of finely chopped pistachios adds crunch and a lovely contrast.
Side Dishes
These muffins pair wonderfully with a cup of hot coffee or tea, making them an ideal companion for your morning routine or an afternoon pick-me-up. Serving alongside a yogurt parfait with fresh fruit can turn your snack into a well-rounded treat.
Creative Ways to Present
For a charming brunch spread, arrange the muffins on a rustic wooden board surrounded by fresh raspberries and mint leaves. You can also slice them in half and add a smear of cream cheese or mascarpone for a decadent twist that your guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have any muffins left, store them in an airtight container at room temperature for up to two days to maintain their moistness and texture. This way, you can enjoy the Raspberry Streusel Muffins Recipe fresh as if you just baked them.
Freezing
These muffins freeze beautifully. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months. When you’re ready, thaw them overnight in the fridge or heat gently in the microwave for a fresh-baked taste.
Reheating
To refresh the muffins, pop them in the toaster oven or microwave for 20-30 seconds. This warms the muffins while softening the streusel topping, giving you that freshly baked experience anytime you want it.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Toss frozen raspberries in flour just like fresh ones to prevent sinking. Keep in mind frozen berries add more moisture, so handle the batter gently to maintain the muffin’s perfect texture.
How do I prevent the streusel topping from melting into the batter?
Using cold, cubed butter and chilling the streusel before topping the muffins helps maintain its crumbly texture. Adding it generously right before baking creates that lovely crunch you’re after.
Can I make these muffins gluten-free?
Yes, but you’ll need to substitute both the all-purpose and cake flours with a gluten-free baking flour blend suitable for muffins. Keep an eye on the batter consistency—it might require slight adjustments in liquid.
Is it necessary to let the batter rest before baking?
While optional, resting the batter for 30 minutes leads to more tender muffins and better hydration of the flour. If you’re short on time, you can bake immediately, but the muffins may not be quite as moist.
What can I use instead of sour cream?
You can substitute sour cream with plain Greek yogurt or crème fraîche in equal amounts. They provide similar tang and moisture that keep the muffins tender and flavorful.
Final Thoughts
This Raspberry Streusel Muffins Recipe is truly a delightful treat that’s easy enough to make any day but special enough to impress loved ones. The incredible combination of juicy raspberries, tender crumb, and crumbly topping makes these muffins impossible to resist. I can’t wait for you to try baking them and experience the joy of sharing something so delicious and heartwarming.
Print
Raspberry Streusel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious Raspberry Streusel Muffins featuring a tender crumb filled with fresh raspberries, topped with a buttery streusel and finished with a sweet glaze. Perfect for breakfast or a snack, these muffins combine the tartness of raspberries with a crunchy, sweet topping and a smooth vanilla glaze for a delightful treat.
Ingredients
Muffins
- 1 cup all-purpose flour (plus more for dusting over berries)
- 1 cup cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup salted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups fresh or frozen raspberries
Streusel Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 4 tablespoons salted butter, cold and cubed
Glaze
- 1 cup powdered sugar
- 4 tablespoons milk
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners and set aside for baking.
- Mix dry ingredients for muffins: In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt. Set aside this dry mix.
- Combine wet ingredients: In a large bowl, whisk the melted butter, granulated sugar, eggs, sour cream, and vanilla extract until thoroughly combined and smooth.
- Combine wet and dry ingredients: Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Leave a few streaks of flour to avoid over mixing for a tender muffin texture.
- Prepare raspberries: Toss the fresh or frozen raspberries with 2 tablespoons of all-purpose flour to coat them lightly, preventing them from sinking in the batter. Gently fold the coated berries into the batter with just two to three motions.
- Rest the batter: Cover the bowl with a dish towel and allow the batter to rest at room temperature for 30 minutes to improve texture.
- Make streusel topping: While the batter rests, combine flour and sugar in a medium bowl. Add cold cubed butter and use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Chill the streusel in the refrigerator for 30 minutes.
- Fill muffin cups and add streusel: Divide the rested muffin batter evenly into the prepared muffin liners. Generously top each muffin with the chilled streusel mixture.
- Bake the muffins: Bake in the preheated oven for about 17 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep muffins moist.
- Cool muffins: Remove muffins from oven and transfer to a wire rack to cool completely before glazing.
- Prepare glaze: Whisk together powdered sugar and milk in a small bowl until smooth and pourable but thick enough to hold shape.
- Glaze muffins: Drizzle the glaze over the cooled muffins just before serving for a sweet finishing touch. Enjoy your Raspberry Streusel Muffins fresh!
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw before folding into the batter to prevent bleeding.
- Resting the batter improves muffin texture and allows ingredients to hydrate properly.
- Do not over mix the batter once flour is added to keep muffins tender.
- Chilling the streusel ensures a crispier topping after baking.
- Allow muffins to cool completely before glazing to prevent glaze from melting off.
- For a dairy-free version, substitute butter and sour cream with plant-based alternatives.
