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
Scale
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.
