Description
Delight in these moist and tender Raspberry Streusel Muffins, featuring a buttery crumbly topping and a sweet glaze drizzle. Packed with fresh or frozen raspberries, these muffins are perfect for breakfast, brunch, or a delightful snack.
Ingredients
Scale
Muffins
- 1 cup all-purpose flour, plus extra 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 and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the cooled melted butter, granulated sugar, eggs, sour cream, and vanilla extract until well combined.
- Incorporate Dry into Wet: Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Leave some streaks of flour to avoid overmixing which can make muffins tough.
- Prepare the Berries: Toss the raspberries with 2 tablespoons of all-purpose flour to coat them lightly, then fold the berries gently into the batter, using just two to three motions to keep them from breaking.
- Rest the Batter: Cover the batter bowl with a dish towel and let it rest at room temperature for 30 minutes. This allows the ingredients to hydrate and improves texture.
- Make Streusel Topping: In a medium bowl, whisk together the flour and granulated sugar. Add the cold cubed butter, and use a pastry cutter or two knives to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Chill in the refrigerator for 30 minutes while the batter rests.
- Fill Muffin Liners: Divide the muffin batter evenly among the prepared muffin cups. Generously sprinkle the chilled streusel topping over each muffin.
- Bake the Muffins: Bake for 17 minutes or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to prevent dryness.
- Cool the Muffins: Remove the muffins from the oven and let cool completely on a wire rack before glazing.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable but still thick enough to drizzle.
- Glaze and Serve: Drizzle the glaze over the cooled muffins. Serve and enjoy your delicious Raspberry Streusel Muffins!
Notes
- Use cake flour for a lighter texture, but all-purpose flour can be substituted if needed.
- Room temperature eggs and sour cream help create a smooth batter.
- Be gentle when folding in raspberries to avoid crushing them and discoloring the batter.
- The batter resting period improves muffin texture and crumb.
- Don’t overbake to keep muffins moist and tender.
- Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
