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
Scale
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.
