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
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 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.
