If you adore the perfect balance of sweet, tart raspberries nestled inside tender, buttery muffins topped with a satisfyingly crunchy streusel, you are in for a treat with this Raspberry Streusel Muffins Recipe. These muffins strike a glorious harmony between moist crumb and crispy topping, making each bite a delightful experience. Whether you’re baking for a weekend brunch, a cozy afternoon snack, or to brighten someone’s day, this recipe delivers a comforting slice of sunshine with every muffin.
Ingredients You’ll Need
Gathering simple, everyday ingredients is your first step toward creating irresistibly delicious Raspberry Streusel Muffins. Each component plays an essential role, from the flour that builds the structure to the fresh raspberries that bring vibrant color and juicy tang, while the streusel topping adds that much-loved crunch.
- 1 cup all-purpose flour: Acts as the base for the tender muffin crumb and is also used to dust the berries to prevent sinking.
- 1 cup cake flour: Provides a lighter texture, making the muffins delightfully soft.
- 2 teaspoons baking powder: Leavens the muffins to rise perfectly fluffy.
- ¼ teaspoon salt: Enhances the overall flavor by balancing sweetness.
- ½ cup salted butter (melted and slightly cooled): Offers richness and moisture throughout the muffin.
- 1 cup granulated sugar: Sweetens the batter just right without overpowering the raspberries.
- 2 large eggs (room temperature): Bind the ingredients together and add structure.
- ½ cup sour cream (room temperature): Infuses moisture and tender crumb thanks to its slight acidity.
- 1 teaspoon vanilla: Enhances the depth of flavor with subtle aromatic notes.
- 1 ¾ cups fresh or frozen raspberries: The star of the recipe, providing juicy bursts of tartness.
- ½ cup all-purpose flour (for streusel): Forms the crumbly streusel topping.
- ½ cup granulated sugar (for streusel): Adds crunch and sweetness to the topping.
- 4 tablespoons salted butter (cold and cubed): Creates that irresistible crumbly streusel texture.
- 1 cup powdered sugar: Used for a simple glaze to add a bit of sweet shine if desired.
- 4 tablespoons milk: Mixed with powdered sugar for the glaze, adding moisture and smoothness.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prepare the Streusel Topping
Start by making your streusel topping because it needs to stay cold and crumbly. Combine the ½ cup of all-purpose flour and ½ cup of granulated sugar in a bowl. Cut in the 4 tablespoons of cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set this aside in the fridge while you prepare the muffin batter to keep its delightful texture intact.
Step 2: Mix the Dry and Wet Ingredients
In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. In another bowl, beat the melted butter with the granulated sugar until well combined, then add eggs one at a time, ensuring a smooth mixture. Stir in the sour cream and vanilla extract to add richness and moisture that will ensure your muffins stay soft and tender for days.
Step 3: Incorporate Berries and Combine Batter
Carefully toss the 1 ¾ cups of raspberries with a little bit of flour to prevent them from sinking to the bottom. Gently fold the floured berries into the batter, taking care not to overmix. This delicate folding keeps the raspberries whole and prevents the batter from becoming tough, resulting in evenly distributed fruit pockets bursting with flavor.
Step 4: Assemble Muffins and Add Streusel
Divide the batter evenly into a 12-cup muffin tin lined with paper cups or greased well. Sprinkle the chilled streusel topping generously over each muffin. This generous topping bakes into a golden, crunchy layer that is simply irresistible.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C), then bake the muffins for about 17 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown. Allow them to cool slightly before serving so the muffins firm up just right without losing their moist crumb.
Step 6: Optional Glaze Finish
For an extra touch of sweetness, whisk together the powdered sugar and milk to form a smooth glaze. Drizzle over the muffins once they have cooled. This glaze adds a pretty sheen and a hint of extra sugar that pairs wonderfully with the tart raspberries.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of vanilla glaze will beautifully highlight the streusel topping while adding a subtle sweetness. Fresh raspberries or a sprig of mint on the side can also brighten the presentation and echo the fresh fruit within.
Side Dishes
Raspberry Streusel Muffins pair wonderfully with a steaming cup of coffee or tea for a perfect morning pick-me-up. For brunch, they’re a delightful complement to creamy yogurt or a fresh fruit salad, adding texture and flavor contrast.
Creative Ways to Present
Turn your muffin experience into something special by serving them warm with a side of whipped cream or mascarpone cheese. You could also slice them in half and add a layer of lemon curd or cream cheese frosting for an indulgent treat. Presenting them on a rustic wooden board with fresh berries scattered around makes an inviting display for guests.
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Streusel Muffins in an airtight container at room temperature for up to 2 days to keep them fresh. Beyond that period, refrigeration is best to maintain texture and flavor, but make sure to bring them back to room temperature before serving for the best experience.
Freezing
Muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months without losing taste or texture. When you’re ready to enjoy, thaw them overnight in the fridge or at room temperature.
Reheating
To revive that just-baked warmth, pop your muffin in the microwave for 15 to 20 seconds or warm it in a 350°F oven for about 5 minutes. This brings back that freshly baked softness and revives the streusel topping crispness slightly.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work great when fresh are not available. Just be sure to toss them in flour before folding them into the batter to prevent excess moisture from making your muffins soggy.
Is there a substitute for sour cream?
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts. These alternatives will keep your muffins moist and tender while maintaining a pleasant tang.
Can I make the streusel topping without butter?
Butter is key to achieving that crumbly, rich streusel texture and flavor. If you want to avoid butter, try cold coconut oil as a replacement — it can provide a similar texture and a subtle flavor twist.
How do I know when the muffins are done?
Look for golden brown tops and a toothpick inserted in the center coming out clean or with just a few moist crumbs attached. The muffins should spring back lightly when pressed.
Can I add other berries or fruits?
Definitely! Blueberries, blackberries, or even chopped strawberries can be mixed in, but keep in mind that different fruits may affect moisture levels and baking time slightly.
Final Thoughts
There is something truly special about baking a batch of Raspberry Streusel Muffins Recipe that fills your kitchen with love and warmth. This recipe is a perfect way to celebrate juicy raspberries and crunchy streusel in a fluffy muffin that everyone will adore. So go ahead, gather your ingredients, and create a batch of these delightful treats that are perfect for sharing or savoring quietly with your favorite cup of tea.
Print
Raspberry Streusel Muffins Recipe
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Total Time: 62 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Streusel Muffins are tender, moist, and bursting with fresh raspberries topped with a sweet, crumbly streusel. With a perfect balance of fluffy cake and crunchy topping, they make a delightful breakfast or snack treat.
Ingredients
Muffin Batter
- 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
- Prepare Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup cake flour, baking powder, and salt. This will form the base of the muffin batter.
- Make Batter: In a large bowl, combine melted butter and granulated sugar until smooth. Beat in eggs one at a time, then add sour cream and vanilla extract. Gradually mix in dry ingredients until just combined. Be careful not to overmix to keep muffins tender.
- Prepare Raspberries: Toss the raspberries gently with a little flour to prevent them from sinking to the bottom. Fold them carefully into the batter.
- Make Streusel: In a small bowl, combine ½ cup flour and ½ cup granulated sugar. Cut in cold, cubed butter using a fork or pastry cutter until mixture resembles coarse crumbs.
- Fill Muffin Cups: Line a muffin tin with paper liners and fill each about two-thirds full with raspberry muffin batter. Sprinkle streusel topping evenly over each muffin.
- Bake: Bake in a preheated oven at 375°F (190°C) for about 17 minutes or until a toothpick inserted in the center comes out clean and the muffins are golden brown on top. Remove from oven and cool slightly.
- Prepare Glaze: Mix powdered sugar with milk until smooth and drizzle over warm muffins for added sweetness and moistness.
- Serve: Allow muffins to cool completely before serving to enjoy the perfect crumbly topping and juicy interior.
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw to avoid excess moisture in batter.
- Make sure butter is melted but not hot to avoid cooking eggs when mixing.
- Tossing berries in flour prevents them from sinking.
- For a dairy-free alternative, substitute butter and sour cream with plant-based options.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
