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
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 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.
