Description
Delight in these Raspberry Streusel Muffins, a perfect balance of tender crumb and sweet, crunchy streusel topping. Bursting with fresh or frozen raspberries, these muffins are moist, flavorful, and ideal for breakfast or a snack. The combination of cake and all-purpose flour creates a soft texture, while the streusel adds a buttery, crumbly finish that pairs beautifully with the tangy berries.
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 the Streusel Topping: In a medium bowl, combine ½ cup all-purpose flour and ½ cup granulated sugar. Add the cold, cubed salted butter. Using a pastry cutter or your fingers, mix the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator to keep cold.
- Make the Muffin Batter: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cake flour, baking powder, and salt. In another bowl, mix the melted butter with granulated sugar until combined. Beat in the eggs one at a time, then stir in sour cream and vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined.
- Add Raspberries: Lightly dust the raspberries with a tablespoon of flour to prevent sinking and gently fold them into the batter, taking care not to crush them.
- Fill Muffin Cups: Spoon the batter evenly into the muffin cups, filling each about two-thirds full. Sprinkle the prepared streusel evenly over the tops of the muffins to add a crunchy texture.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Prepare the Glaze: While the muffins bake, whisk together powdered sugar and milk in a small bowl until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Cool and Glaze: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring to a wire rack. Once slightly cooled, drizzle the glaze over the muffins using a spoon or piping bag. Allow the glaze to set before serving.
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw to avoid making the batter watery.
- Dusting the berries with flour helps keep them suspended in the batter rather than sinking to the bottom.
- For a dairy-free version, substitute butter with a vegan margarine and sour cream with dairy-free yogurt.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- The glaze is optional but adds a delightful sweetness and aesthetic touch.
