If you’re craving a delightful burst of fresh berry flavor wrapped in tender, buttery crumb, this Raspberry Streusel Muffins Recipe is just the treat you need. Imagine biting into soft, moist muffins studded with juicy raspberries and crowned with a crisp, sugary streusel topping. This recipe perfectly balances sweet and tart, with a luscious glaze to finish, making it a standout choice for breakfast, brunch, or a sweet snack that feels like a warm hug.
Ingredients You’ll Need
These ingredients are a simple but essential collection that works together harmoniously to create perfectly tender muffins with a crunchy, flavorful topping and a luscious glaze. Each one plays a crucial role in building a muffin that’s moist, fluffy, and beautifully balanced in texture and taste.
- 1 cup all-purpose flour (plus more for dusting over berries): Provides the muffin’s structure with just the right amount of chew.
- 1 cup cake flour: Adds tenderness and a soft crumb to the muffins.
- 2 teaspoons baking powder: Gives lift and lightness for a fluffy texture.
- ¼ teaspoon salt: Enhances all the sweet and tart flavors.
- ½ cup salted butter (melted and slightly cooled): Brings richness and moistness to the batter.
- 1 cup granulated sugar: Sweetens and helps with the muffin’s crumb.
- 2 large eggs (room temperature): Adds structure and helps bind ingredients together.
- ½ cup sour cream (room temperature): Delivers moisture and a subtle tang for balance.
- 1 teaspoon vanilla: Provides warmth and depth of flavor.
- 1 ¾ cups fresh or frozen raspberries: The star ingredient, adding bursts of juicy tartness throughout.
- ½ cup all-purpose flour (for streusel topping): Forms the base of the crumbly topping.
- ½ cup granulated sugar (for streusel topping): Adds sweetness and caramelizes during baking.
- 4 tablespoons salted butter (cold and cubed for streusel topping): Creates the signature crispy, buttery crumb topping.
- 1 cup powdered sugar (for glaze): Sweetens and thickens the drizzle.
- 4 tablespoons milk (for glaze): Adjusts glaze consistency for smooth pouring.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prepare Your Muffin Batter
Start by preheating your oven to 375°F and lining a 12-cup muffin pan with paper liners to make cleanup a breeze. In a medium bowl, whisk together both flours, baking powder, and salt—these dry ingredients are the backbone of your muffins. In a separate large bowl, combine the melted butter, sugar, eggs, sour cream, and vanilla; whisk until it’s all beautifully blended. Gently fold the dry ingredients into the wet mixture with a large spatula, leaving a few streaks of flour to avoid overmixing, which keeps the muffins tender.
Step 2: Fold in the Raspberries
Toss your fresh or frozen raspberries with a little flour; this simple step keeps them from sinking to the bottom of the muffins. Carefully fold the coated berries into your batter with just a couple of gentle motions to preserve their delicate texture and prevent the batter from turning purple. Then cover the batter and let it rest for 30 minutes at room temperature, which helps achieve wonderful muffin lift and softness.
Step 3: Make the Streusel Topping
While the batter rests, mix the flour and sugar for your streusel topping in a bowl, then cut in the cold, cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Pop this mixture into the fridge to chill for 30 minutes, so it crisps up beautifully on the muffins during baking.
Step 4: Bake Your Muffins to Perfection
Once rested, divide the batter evenly into your paper-lined muffin cups and generously sprinkle the chilled streusel topping over each one. Pop your tray in the oven and bake for about 17 minutes or until the tops turn a delicate golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them wonderfully moist.
Step 5: Add the Final Glaze
After removing your muffins from the oven, transfer them to a wire rack to cool completely. Whisk together powdered sugar and milk until silky and smooth for a drizzle-worthy glaze that’s thick yet pourable. Gently drizzle the glaze over the cooled muffins for a sweet, glossy finish that will have everyone reaching for seconds.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
To elevate your Raspberry Streusel Muffins Recipe, try adding a fresh raspberry or two on top of the glaze just before serving for a jewel-like pop of color and extra zing. A light dusting of powdered sugar also adds a charming touch that makes these muffins feel extra special.
Side Dishes
These muffins pair exceptionally well with a warm cup of tea or coffee, making a cozy pairing perfect for leisurely breakfast or brunch. If you want to build out a fuller meal, serve alongside yogurt with honey and granola or a fresh fruit salad to balance out their sweet richness.
Creative Ways to Present
For an inviting display, arrange the Raspberry Streusel Muffins Recipe on a rustic wooden board or tiered cake stand, highlighting the streusel’s golden crumb topping. Garnish the platter with additional fresh raspberries and sprigs of mint or edible flowers for an Instagram-worthy presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Streusel Muffins Recipe fresh, store them in an airtight container at room temperature for up to two days. After that, they start losing their delightful moistness, so enjoy them soon or move to refrigeration.
Freezing
These muffins freeze wonderfully! Wrap each muffin individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge or warm them gently in the microwave for a fresh-baked taste anytime.
Reheating
Reheat your muffins by warming them in a 350°F oven for about 5-7 minutes to revive their moist crumb and crisp topping, or microwave for 15-20 seconds if you’re short on time. Adding a light drizzle of fresh glaze after reheating brings back that perfect finishing touch.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work perfectly in this Raspberry Streusel Muffins Recipe. Just be sure to toss them in flour before folding into the batter to prevent excess moisture and keep the muffins from becoming soggy.
What makes the streusel topping so special?
The streusel topping combines cold butter, flour, and sugar to create a crumbly, crunchy texture that contrasts beautifully with the soft muffin beneath. It also adds a buttery sweetness that elevates every bite.
Why do I need to let the batter rest?
Resting the batter for 30 minutes allows the flours to hydrate fully and the leavening agents to activate properly. This step helps ensure your muffins rise nicely and end up with a tender, light texture.
Can I substitute sour cream with yogurt?
You can, but plain Greek yogurt is best if using as a substitute since it has a similar thickness and tanginess. Regular yogurt might make the batter thinner, so adjust accordingly.
How do I know when the muffins are done baking?
Look for muffins that are lightly golden on top and spring back slightly when touched. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter.
Final Thoughts
There’s something truly comforting and joyous about baking Raspberry Streusel Muffins Recipe from scratch and sharing them with loved ones. The combination of juicy raspberries, tender muffin crumb, crispy streusel, and sweet glaze makes for a perfect treat that never fails to brighten up any morning or afternoon. I encourage you to try this recipe yourself—you’ll be rewarded with delightful muffins that melt in your mouth and bring smiles all around.
Print
Raspberry Streusel Muffins Recipe
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Raspberry Streusel Muffins are moist, tender, and bursting with fresh raspberries, topped with a sweet, crunchy streusel and finished with a delicate powdered sugar glaze. Perfect for breakfast, brunch, or a delightful snack, these muffins combine a light crumb with a fruity tang and a deliciously crumbly topping.
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: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside to prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt until well combined. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter, granulated sugar, eggs, sour cream, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gently fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon, mixing just until a few flour streaks remain. Avoid over mixing to keep the muffins tender.
- Prepare Raspberries: In a small bowl, toss the raspberries with 2 tablespoons of all-purpose flour to lightly coat them. This helps prevent them from sinking during baking. Gently fold the raspberries into the muffin batter in just two to three motions.
- Rest the Batter: Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes to allow it to hydrate and develop better texture.
- Make Streusel Topping: While the batter rests, combine the flour and 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: After resting, divide the batter evenly among the prepared muffin liners. Generously sprinkle the chilled streusel topping on each muffin to fully cover the top.
- Bake Muffins: Bake the muffins in the preheated oven for 17 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to over bake to prevent dryness.
- Cool Muffins: Remove the muffins from the oven and allow them to cool completely on a wire rack before adding the glaze.
- Prepare Glaze: Whisk together the powdered sugar and milk in a small bowl until smooth and pourable but still thick enough to drizzle.
- Glaze and Serve: Drizzle the glaze over the cooled muffins just before serving. Enjoy your delicious Raspberry Streusel Muffins!
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw before mixing to avoid bleeding.
- Do not over mix the batter or muffins will be dense and tough.
- Resting the batter for 30 minutes helps develop moisture and texture.
- The streusel topping can be made in advance and refrigerated.
- Allow muffins to cool completely before glazing for the best appearance and taste.
- For a dairy-free version, substitute sour cream with a plant-based alternative and butter with vegan butter.
