“`html
There is something utterly irresistible about a freshly baked muffin bursting with juicy raspberries and topped with a sweet, crumbly streusel that keeps you coming back for more. This Raspberry Streusel Muffins Recipe is a delightful blend of tender crumb, fruity brightness, and a sugary crunch that turns any morning or afternoon snack into a comforting celebration. Whether you’re sharing with friends or savoring a quiet moment alone, these muffins deliver that perfect balance of flavors and textures with every bite.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in building the muffins’ moist texture, vibrant color, and luscious flavor. From the two types of flour for softness and structure, to the fresh raspberries that provide the star burst of tangy sweetness, every element works in harmony.
- 1 cup all-purpose flour (plus extra for dusting): Provides structure and a tender crumb.
- 1 cup cake flour: Lightens the batter for a delicate, soft texture.
- 2 teaspoons baking powder: Leavens the muffins, making them rise perfectly.
- ¼ teaspoon salt: Enhances the sweet and fruity flavors.
- ½ cup salted butter (melted and cooled): Adds richness and moisture.
- 1 cup granulated sugar: Sweetens the muffins and balances the tart raspberries.
- 2 large eggs (room temperature): Bind the ingredients and provide stability.
- ½ cup sour cream (room temperature): Keeps muffins moist and slightly tangy.
- 1 teaspoon vanilla: Infuses a warm, fragrant note that complements berries.
- 1 ¾ cups fresh or frozen raspberries: The juicy centerpiece bursting with flavor.
- ½ cup all-purpose flour (for streusel): Creates the crumbly topping’s base.
- ½ cup granulated sugar (for streusel): Adds necessary sweetness to the topping.
- 4 tablespoons salted butter (cold and cubed): Creates the crumbly texture in the topping.
- 1 cup powdered sugar: For a luscious glaze that adds the perfect finishing touch.
- 4 tablespoons milk: Makes the glaze smooth and drizzle-ready.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F. Line a 12-cup muffin pan with paper liners, so your muffins bake evenly and pop out effortlessly once they’re done. This small prep step sets the stage for perfect muffins.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. This ensures your rising agents and flour are evenly distributed, which is key for a consistent, fluffy muffin crumb.
Step 3: Mix Wet Ingredients
In a large bowl, whisk the melted, cooled butter with granulated sugar, eggs, sour cream, and vanilla. This rich mixture infuses your muffins with moisture and a subtle tang that pairs beautifully with the raspberries.
Step 4: Bring Wet and Dry Ingredients Together
Use a spatula or wooden spoon to gently fold the dry ingredients into the wet mixture. It’s best to stop when you still see a few streaks of flour. This light mixing keeps the muffins tender and prevents them from turning tough.
Step 5: Prepare the Raspberries
Toss your fresh or frozen raspberries with 2 tablespoons of flour to coat them lightly. This step prevents the berries from sinking to the bottom of the muffins and ensures an even fruity distribution. Gently fold the raspberries into the batter using just a few strokes to keep them intact.
Step 6: Rest the Batter
Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. This little pause allows the flours to fully hydrate, making for a more tender and flavorful muffin.
Step 7: Make the Streusel Topping
While the batter rests, mix the flour and sugar for the topping in a medium bowl. Then incorporate the cold, cubed butter using a pastry cutter or two knives until you have a mixture that looks like coarse crumbs. Pop this in the fridge to chill while the batter rests — it’s the secret to a deliciously crisp top.
Step 8: Assemble and Bake
Divide the batter evenly among the muffin liners, then generously sprinkle the cold streusel topping on each muffin. Bake for about 17 minutes, until the tops turn a lovely golden brown, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep a moist crumb.
Step 9: Cool and Glaze
Let the muffins cool completely on a wire rack before drizzling with the glaze made by whisking powdered sugar and milk until smooth. This final touch adds a sweet, shiny finish that makes these muffins irresistible.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
For an extra special presentation, add a few fresh raspberries or a dusting of powdered sugar on top after glazing. A sprig of fresh mint or edible flower can also brighten up the look and add a pop of color that welcomes each bite.
Side Dishes
These muffins pair wonderfully with a simple cup of brewed coffee or tea, making them perfect for breakfast or a teatime treat. Serve alongside a fresh fruit salad for a balanced and refreshing accompaniment.
Creative Ways to Present
Place these muffins on a rustic wooden board for a cozy, inviting feel or arrange them on a tiered cake stand for brunch gatherings. Wrapping each muffin loosely in parchment paper and tying with twine makes a charming gift or thoughtful hosting favor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Streusel Muffins Recipe fresh by storing them in an airtight container at room temperature. They will stay soft and flavorful for up to two days, perfect for a quick grab-and-go breakfast.
Freezing
If you want to enjoy these muffins later, freeze them individually wrapped in plastic wrap and placed in a freezer bag. They can be frozen for up to three months without losing their delicious texture and taste.
Reheating
To enjoy your muffins as if freshly baked, thaw overnight in the fridge and warm gently in the microwave for about 20 seconds or in a low oven for 5 minutes. The streusel topping will remain delightfully crisp, and the muffin inside moist and tender.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work wonderfully in this recipe. Just be sure to toss them with flour before folding them into the batter to prevent bleeding and sinking to the bottom.
Why do I need to let the batter rest before baking?
Letting the batter rest allows the flours to fully hydrate and the baking powder to start working gently, resulting in a softer, more tender muffin crumb.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt is a great substitute for sour cream and will provide a similar moisture and slight tang to your muffins.
How can I make these muffins dairy-free?
Try using a dairy-free butter alternative and swap sour cream for coconut yogurt or another plant-based yogurt. The texture might be slightly different but still delicious.
Is the streusel topping necessary?
While you can skip the streusel, it adds a wonderful crunch and sweetness that elevates these Raspberry Streusel Muffins Recipe from ordinary to extraordinary.
Final Thoughts
Once you try this Raspberry Streusel Muffins Recipe, you’ll see why it quickly becomes a favorite to bake again and again. The balance of moist crumb, juicy raspberries, crunchy streusel, and sweet glaze is simply magical. So warm up your oven, gather your ingredients, and treat yourself to these charming muffins that bring comfort and joy with every bite.
“`
Print
Raspberry Streusel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Raspberry Streusel Muffins are tender and moist with a burst of fresh raspberries and a buttery, crumbly streusel topping. Finished with a sweet, glossy glaze, these muffins make a perfect breakfast treat or afternoon snack. The recipe includes resting the batter to enhance texture and careful folding to keep the berries intact, resulting in light, fluffy muffins loaded with flavor.
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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside to prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, whisk the melted and cooled butter with granulated sugar, eggs, sour cream, and vanilla extract until fully combined and smooth.
- Add Dry Ingredients to Wet: Using a spatula or wooden spoon, gently fold the dry flour mixture into the wet ingredients. Mix just until a few streaks of flour remain—do not over mix to avoid tough muffins.
- Prepare Raspberries: Toss the raspberries with 2 tablespoons of all-purpose flour in a small bowl to coat. This helps prevent them from sinking in the batter. Gently fold the floured berries into the muffin batter using only two to three motions to keep them intact.
- Rest the Batter: Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. This resting improves the texture of the muffins.
- Make the Streusel Topping: While the batter rests, combine ½ cup flour and ½ cup granulated sugar in a medium bowl. Add the cold cubed butter and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Place the streusel topping in the refrigerator to chill during the batter rest time.
- Fill Muffin Cups: After the batter has rested, divide it evenly among the muffin liners, filling each about three-quarters full.
- Add Streusel Topping: Generously sprinkle the chilled streusel topping over each muffin, covering the batter completely to create a crunchy topping.
- Bake Muffins: Bake the muffins in the preheated oven for about 17 minutes or until the tops are 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 the muffins from the oven and allow them to cool completely on a wire rack before adding the glaze.
- Prepare the Glaze: In a small bowl, whisk the powdered sugar and milk together until smooth and pourable yet thick enough to coat the muffins.
- Apply Glaze: Drizzle the glaze over the cooled muffins just before serving to add sweetness and a beautiful finish. Enjoy!
Notes
- For best results, use room temperature eggs and sour cream to ensure even mixing.
- If using frozen raspberries, do not thaw before mixing; toss them with flour frozen to preserve their shape and prevent bleeding into the batter.
- Resting the batter for 30 minutes allows the flours to fully hydrate and results in a lighter crumb.
- Do not overmix the batter once dry ingredients are added to keep muffins tender.
- The streusel topping adds a delightful crunch—make sure it stays cold until baking.
- Allow muffins to cool completely before glazing to prevent the glaze from melting and running off.
