If you’re on the hunt for a bright and delightful treat that’s bursting with fresh flavor and has a texture that’s simply irresistible, then this Raspberry Streusel Muffins Recipe is exactly what you need. These muffins combine tender crumb from a perfect mix of flours with the sweet-tart pop of raspberries, all topped with a crumbly, buttery streusel that brings a satisfying crunch. Finished with a delicate drizzle of vanilla glaze, they strike a balance between cozy homemade comfort and a special treat worthy of sharing at any gathering.
Ingredients You’ll Need
Every ingredient in this Raspberry Streusel Muffins Recipe is chosen to create the perfect harmony of texture, tartness, and sweetness. They’re simple staples that you might already have in your kitchen, yet each plays an essential role—from the cake and all-purpose flours for tender crumb to fresh raspberries that brighten every bite.
- All-purpose flour (1 cup plus extra for dusting): Provides structure to the muffins and helps the berries stay suspended in the batter without sinking.
- Cake flour (1 cup): Adds tenderness by creating a lighter, softer crumb for those melt-in-your-mouth bites.
- Baking powder (2 teaspoons): Gives just the right lift to make the muffins fluffy and airy.
- Salt (¼ teaspoon): Balances the sweetness and enhances overall flavor depth.
- Salted butter (½ cup melted and cooled): Brings richness and moisture, making the muffins tender and decadently buttery.
- Granulated sugar (1 cup): Sweetens the batter just enough to compliment the tart raspberries without overpowering them.
- Large eggs (2, room temperature): Binds ingredients and provides stability while contributing to the muffins’ structure.
- Sour cream (½ cup, room temperature): Adds moisture and a subtle tang that balances the sweetness beautifully.
- Vanilla extract (1 teaspoon): Lifts all the flavors with its warm, inviting aroma.
- Fresh or frozen raspberries (1 ¾ cups): Deliver natural tartness and vibrant bursts of juicy flavor.
- Extra all-purpose flour for tossing berries (2 tablespoons): Keeps raspberries evenly distributed in the batter.
- For the streusel topping:
- All-purpose flour (½ cup): Forms the base of the crunchy crumb topping.
- Granulated sugar (½ cup): Adds sweetness and crisp texture to the streusel.
- Cold salted butter (4 tablespoons, cubed): Creates the crumbly texture when cut into the dry ingredients.
- For the glaze:
- Powdered sugar (1 cup): Sweetens and thickens the glaze to perfection.
- Milk (4 tablespoons): Blends the glaze to a smooth consistency for drizzling.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prepare Your Oven and Mix Dry Ingredients
Start by preheating your oven to 375°F and line a 12-cup muffin pan with paper liners—this helps the muffins release easily and keeps them moist. Then, in a medium bowl, whisk the all-purpose flour, cake flour, baking powder, and salt together. This dry mix forms the foundation that ensures your muffins rise perfectly and have a tender crumb.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together the melted, slightly cooled butter with granulated sugar until combined. Add in the eggs, sour cream, and vanilla extract, whisking well until everything is smooth and glossy. This mixture is the core of the batter, creating moisture and a rich flavor that complements the tart berries.
Step 3: Gently Incorporate Dry Ingredients
Using a large spatula or wooden spoon, fold in the dry ingredients to the wet mixture. Aim to mix until you see just a few flour streaks remaining—over mixing can make the muffins tough, so a gentle hand is key here!
Step 4: Prepare and Fold in Raspberries
Toss the raspberries with a little bit of flour to prevent them from sinking to the bottom during baking. Carefully fold the berries into the batter with just two or three motions to preserve their shape and prevent breaking, ensuring each muffin is full of juicy bursts of raspberry goodness.
Step 5: Let the Batter Rest and Make Streusel
Cover the batter bowl with a dish towel and let it rest at room temperature for 30 minutes. While the batter is resting, mix the streusel topping by combining flour and sugar, then using a pastry cutter or two knives to work in the cold, cubed butter until it looks like coarse crumbs. Refrigerate this mixture to keep it cold and crumbly until ready to top.
Step 6: Assemble and Bake
Divide the muffin batter evenly among the liners, filling each about 2/3 full. Generously sprinkle the cold streusel topping over each muffin—this gives a crunchy texture and sweet contrast to the soft crumb. Bake in your preheated oven for about 17 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with just a few crumbs. Avoid over baking to keep your muffins moist and tender!
Step 7: Cool and Glaze
Once baked, transfer the muffins to a wire rack and let them cool completely. Prepare the glaze by whisking powdered sugar and milk until smooth and thick yet pourable. Drizzle this over the cooled muffins to add a sweet, glossy finish that brings this Raspberry Streusel Muffins Recipe to a whole new level of scrumptious.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
You can enhance the appearance and flavor of these muffins by sprinkling fresh raspberries or a light dusting of powdered sugar on top. For an extra touch, a few thin lemon zest strips add a bright citrus note that complements the berries gorgeously.
Side Dishes
These muffins are fantastic on their own but also pair beautifully with a dollop of whipped cream or a smear of tangy cream cheese for a creamy contrast. Accompany with a cup of freshly brewed coffee or your favorite tea for a perfect morning or afternoon treat.
Creative Ways to Present
Serving these muffins warm drizzled with a little extra glaze makes a lovely presentation. For a brunch spread, arrange them on a tiered stand surrounded by additional fresh raspberries and mint leaves for a pop of color and elegance that will impress guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which are rare!), store them in an airtight container at room temperature for up to two days. This keeps the muffins soft and moist without drying out the crumb or topping.
Freezing
For longer storage, freeze the muffins individually wrapped in plastic wrap and placed in a freezer-safe bag for up to three months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To reheat, pop the muffins in a microwave for 15 to 20 seconds, or warm them in a low oven (about 300°F) for 5 to 7 minutes to bring back that freshly baked warmth, soft texture, and slightly crisp topping.
FAQs
Can I use frozen raspberries for this Raspberry Streusel Muffins Recipe?
Absolutely! Frozen raspberries work wonderfully. Just be sure to toss them in flour to prevent them from sinking and thaw slightly before adding to the batter to avoid excess moisture.
Is there a way to make these muffins dairy-free?
Yes! Substitute the butter with a dairy-free margarine or coconut oil and use a dairy-free sour cream alternative. The texture might vary slightly, but the muffins will still be delicious.
What makes the streusel topping so crunchy?
The cold cubed butter cut into the flour and sugar creates little lumps of fat that melt during baking, resulting in a wonderfully crumbly and crunchy texture.
Can I use other berries instead of raspberries?
Definitely. Blueberries or blackberries are fantastic swaps and complement the streusel and glaze wonderfully. Just adjust the flour dusting as needed to keep berries from sinking.
Why does the recipe call for resting the batter before baking?
Letting the batter rest allows the flours to hydrate fully and the baking powder to activate a bit, which contributes to a lighter, more tender muffin texture.
Final Thoughts
If you want to treat yourself and your loved ones to something irresistibly delicious, this Raspberry Streusel Muffins Recipe is the perfect choice. Every bite offers that lovely balance of sweet, tart, crumbly, and tender—qualities that make muffins unforgettable. I can’t wait for you to whip up a batch and experience the joy of biting into warm, fresh-from-the-oven raspberry goodness topped with a perfectly crunchy streusel. Happy baking!
Print
Raspberry Streusel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Streusel Muffins are delightfully moist and packed with fresh or frozen raspberries, topped with a buttery, crumbly streusel and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or a sweet snack, these muffins balance tart berries with sweet crumb topping and a light glaze, offering a pleasing texture and flavor in every bite.
Ingredients
Muffins
- 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
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt to combine. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, whisk together the melted and cooled butter, granulated sugar, eggs, sour cream, and vanilla extract until smooth and well combined.
- Incorporate Dry into Wet: Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Mix just until most of the flour is incorporated but still leave a few flour streaks visible to avoid overmixing.
- Prepare Raspberries: Toss the raspberries gently with 2 tablespoons of all-purpose flour to coat. Carefully fold the coated raspberries into the batter in just two to three motions, maintaining a light touch to prevent mashing the berries.
- Rest the Batter: Cover the batter bowl with a dish towel and let it rest at room temperature for 30 minutes to improve texture and muffin rise.
- Make Streusel Topping: While the batter rests, combine the additional ½ cup flour and ½ cup granulated sugar in a medium bowl. Add the cold, cubed butter and use a pastry cutter or two knives to cut the butter into the mixture until it resembles coarse crumbs. Chill the streusel topping in the refrigerator for 30 minutes.
- Fill Muffin Cups: Once rested, divide the muffin batter evenly among the 12 prepared muffin liners. Generously top each muffin with the chilled streusel crumbs.
- Bake Muffins: Bake for 17 minutes or until the tops are lightly 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 transfer to a wire rack to cool completely before adding the glaze.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth and pourable but thick.
- Glaze Muffins: Drizzle the glaze evenly over the cooled muffins. Serve and enjoy the perfect balance of sweet glaze, tart berries, and crumbly streusel topping.
Notes
- For best results, use fresh or frozen raspberries that have been dusted with flour to prevent sinking in the batter.
- Do not overmix the batter to keep muffins tender and light.
- Resting the batter allows the gluten to relax, giving a better crumb and rise.
- Keep the butter cold in the streusel topping to achieve a crunchy, crumbly texture.
- The glaze is optional but adds a lovely sweetness and visual appeal.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
