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
Scale
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.
