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If you’re searching for a baked treat that effortlessly balances sweet and tangy flavors with a comforting crumb, look no further than this Raspberry Streusel Muffins Recipe. These muffins boast tender crumb bursting with fresh raspberries, topped with a buttery, crunchy streusel and finished with a sweet glaze that makes every bite feel like a little celebration. Whether you’re baking for breakfast, brunch, or an afternoon snack, this recipe elevates the humble muffin into a delightful experience you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Raspberry Streusel Muffins Recipe lies in its use of simple, everyday ingredients that come together to create something truly special. Each component plays a vital role—from the flours that lend the perfect fluffy texture, to the raspberries adding vibrant color and sweet-tart pops of flavor, and the buttery streusel that provides a satisfying crunch on top.
- All-purpose flour (1 cup + extra): Provides structure and a tender crumb, plus a little extra to gently coat raspberries so they don’t sink.
- Cake flour (1 cup): Adds lightness and a delicate texture to your muffins.
- Baking powder (2 teaspoons): Evenly leavens the batter for a perfect rise.
- Salt (¼ teaspoon): Enhances all the flavors, balancing sweetness.
- Salted butter (½ cup melted + 4 tablespoons cold cubed): Melted butter enriches the batter while cold butter is cut into the streusel for crisp topping.
- Granulated sugar (1 cup + ½ cup for streusel): Sweetens the muffins and helps create that crisp streusel texture.
- Large eggs (2): Bind ingredients and add moisture, best at room temperature for even mixing.
- Sour cream (½ cup): Keeps muffins moist, tender, and adds subtle tang.
- Vanilla extract (1 teaspoon): Deepens flavor with a warm, sweet aroma.
- Fresh or frozen raspberries (1 ¾ cups): The star of the recipe offering bursts of juicy, fruity goodness.
- Powdered sugar (1 cup): For the glaze that adds a delicate sweet finishing touch.
- Milk (4 tablespoons): Thins the glaze to perfect drizzling consistency.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prepare Your Oven and Ingredients
Begin by preheating your oven to 375°F and lining a muffin pan with paper liners. This step ensures your muffins bake evenly and come out easily when ready. Meanwhile, whisk together the flours, baking powder, and salt in a medium bowl—this dry mix forms the foundation of your batter’s structure and rise.
Step 2: Whisk the Wet Ingredients
In a larger bowl, combine melted butter (cooled slightly), granulated sugar, eggs, sour cream, and vanilla extract. Whisk these together until smooth and glossy; this mixture provides moisture and sweetness, producing tender, flavorful muffins.
Step 3: Gently Incorporate Dry Ingredients
Using a spatula or wooden spoon, gently fold the dry ingredient mixture into the wet mixture. Leave a few streaks of flour where you stop—overmixing leads to dense muffins, so a light touch here is key.
Step 4: Add and Coat the Raspberries
Toss the raspberries in 2 tablespoons of all-purpose flour to prevent them from sinking to the bottom of the batter. Fold the coated berries into the muffin batter carefully, mixing only two to three times until just combined to maintain their whole shape and color.
Step 5: Let the Batter Rest and Make Streusel
Cover the batter with a dish towel and allow it to rest at room temperature for 30 minutes—this helps the muffins bake up beautifully with a tender crumb. While the batter rests, prepare your streusel by mixing flour and sugar, then cutting in cold cubed butter until crumbly. Chill this mixture in the refrigerator for 30 minutes so it stays crisp when baked.
Step 6: Assemble and Bake
Divide the rested muffin batter evenly among the 12 muffin cups. Generously sprinkle the cold streusel topping over each one, creating a sweet, crunchy crown. Bake for about 17 minutes until the muffins are golden and a toothpick inserted comes out clean with just a few moist crumbs. Avoid overbaking to keep the muffins moist.
Step 7: Cool and Glaze
Let the muffins cool on a wire rack before adding the glaze. Whisk together powdered sugar and milk until smooth but thick enough to drizzle. Gently pour the glaze over each muffin, giving them a shiny, sweet finish that’s utterly irresistible.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
A light dusting of powdered sugar or a few fresh raspberries on top can add a pretty, fresh look to your muffins. You can also sprinkle a tiny pinch of lemon zest over the glaze for an extra zing that complements the raspberry’s natural tartness perfectly.
Side Dishes
These muffins pair wonderfully with a steaming cup of coffee or tea for breakfast or brunch. Serve them alongside creamy yogurt or a smooth cream cheese spread to balance the sweet and tart flavors, making your snack time a complete delight.
Creative Ways to Present
Try serving these muffins in a rustic basket lined with a charming cloth napkin for a cozy, homey feel. For special occasions, place them on a tiered dessert stand alongside fresh fruit or small jam jars, turning them into an elegant centerpiece everyone will admire. You could even slice a muffin in half and make a quick breakfast sandwich with a smear of mascarpone or ricotta cheese for a savory twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Raspberry Streusel Muffins Recipe treats, store them in an airtight container at room temperature for up to two days. Keeping them covered prevents the tops from drying out while maintaining their fresh flavor and tender crumb.
Freezing
These muffins freeze beautifully for up to three months. Wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready for a delicious snack, thaw at room temperature or warm gently in the oven.
Reheating
To enjoy the muffins warm, reheat them in a 350°F oven for about 8 to 10 minutes. This touch of warmth revives the soft crumb and brings back the delightful aroma of fresh-baked berries and buttery streusel. Avoid microwaving, which can make the texture rubbery.
FAQs
Can I use frozen raspberries in the Raspberry Streusel Muffins Recipe?
Absolutely! Frozen raspberries can be used just as well as fresh. Make sure to toss them in flour before folding them into the batter to help keep the color from bleeding and prevent them from sinking.
Is it necessary to let the batter rest before baking?
Allowing the batter to rest for 30 minutes improves texture by hydrating the flours fully and helps the muffins rise more evenly. It’s a small step that makes a big difference in fluffiness and crumb.
Can I make the streusel topping ahead of time?
Yes, you can prepare the streusel topping up to one day in advance. Just keep it chilled in the refrigerator until you’re ready to sprinkle it over the muffins before baking.
How do I know when the muffins are perfectly baked?
Look for slightly golden tops and perform the toothpick test: insert a toothpick into the center and it should come out clean or with a few moist crumbs. Baking too long will dry them out, so keep an eye on the clock!
What’s the best way to store glazed muffins?
If your muffins are glazed, store them uncovered at room temperature to keep the glaze firm and shiny. If you cover at this stage, the glaze may become sticky or smudged.
Final Thoughts
The Raspberry Streusel Muffins Recipe is one of those recipes that brings immediate joy with every bite—comforting, bright, and bursting with homemade goodness. Once you try making these muffins, they’ll quickly become a beloved staple in your baking repertoire, perfect for sharing or savoring all to yourself. Happy baking!
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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
- Diet: Vegetarian
Description
These Raspberry Streusel Muffins are moist, tender, and bursting with fresh raspberries topped with a buttery, crunchy streusel and finished with a sweet glaze. Perfect for breakfast, brunch, or a delightful snack, these muffins offer a perfect balance of tartness from the berries and sweetness from the glaze and streusel topping.
Ingredients
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 pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners, setting it aside for later use.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside this dry mixture for the batter.
- Combine wet ingredients: In a large bowl, whisk the melted and cooled butter with granulated sugar, eggs, sour cream, and vanilla extract until well combined and smooth.
- Incorporate dry ingredients: Gently fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon. Leave some streaks of flour visible to avoid overmixing and keep the batter tender.
- Prepare the raspberries: Toss raspberries with 2 tablespoons of all-purpose flour in a small bowl to coat them lightly. Gently fold the coated berries into the batter in just two to three motions, being careful not to break the fruit or overmix.
- Rest the batter: Cover the bowl with a clean dish towel and let the batter rest at room temperature for 30 minutes. This helps develop texture and flavor.
- Make streusel topping: While the batter rests, combine flour and granulated sugar in a medium bowl. Add cold cubed butter and cut it into the mixture using a pastry cutter or two knives until coarse crumbs form. Chill the streusel in the refrigerator for 30 minutes.
- Fill muffin liners: Divide the muffin batter evenly among the prepared liners, filling each about ¾ full. Generously top each muffin with the chilled streusel crumbs.
- Bake the muffins: Bake for 17 minutes, or until the muffin tops are slightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep muffins moist.
- Cool muffins: Remove muffins from the oven and cool completely on a wire rack before proceeding to glazing.
- Prepare the glaze: Whisk powdered sugar and milk in a small bowl until smooth and pourable yet thick.
- Glaze muffins: Drizzle the glaze over the cooled muffins just before serving for added sweetness and visual appeal. Enjoy your Raspberry Streusel Muffins!
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw to prevent the batter from becoming watery.
- Do not overmix the batter to keep the muffins light and tender.
- Resting the batter before baking improves the texture.
- Make sure the butter for the streusel is cold for the best crumbly texture.
- The glaze can be adjusted in thickness by adding more milk or powdered sugar as needed.
