Description
Delight in these Raspberry Streusel Muffins featuring a tender crumb filled with fresh raspberries, topped with a buttery, crumbly streusel and finished with a sweet vanilla glaze. Perfect for breakfast or a sweet snack, these muffins offer a balance of tart berries and sweet richness with a satisfyingly crunchy topping.
Ingredients
Scale
Muffin Batter
- 1 cup all-purpose flour (plus extra for dusting 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: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted and cooled butter, granulated sugar, eggs, sour cream, and vanilla extract thoroughly until smooth and homogeneous.
- Combine Batter: Using a large spatula or wooden spoon, gently fold the dry ingredient mixture into the wet mixture. Stir until just combined — some streaks of flour are okay to avoid overmixing and keep muffins tender.
- Prepare the Raspberries: Toss the raspberries in 2 tablespoons of flour to lightly coat them. This helps prevent them from sinking. Gently fold the raspberries into the batter using two to three motions to keep them intact.
- Rest Batter: Cover the batter bowl with a dish towel and let it rest at room temperature for 30 minutes. This step improves texture and rise.
- Make Streusel: While the batter rests, prepare the streusel topping. In a medium bowl, whisk together the flour and sugar. Add the cold cubed butter and use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate the streusel for 30 minutes.
- Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin liners. Generously top each muffin with the chilled streusel mixture.
- Bake: Bake for 17 minutes or until the tops are lightly 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 muffins from the oven and cool completely on a wire rack before glazing.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable but still thick enough to hold shape.
- Glaze Muffins: Drizzle the glaze over the cooled muffins just before serving for a sweet finishing touch.
Notes
- Coating the raspberries in flour prevents them from sinking in the batter and helps maintain muffin structure.
- Resting the batter lets the flours hydrate for a better crumb and rise.
- Do not overmix the batter or the muffins will be dense and tough.
- Keep the streusel butter cold to ensure a crumbly topping texture.
- Use frozen raspberries if fresh are out of season; no need to thaw before adding.
- Allow muffins to cool completely before glazing to prevent glaze melting off.
