Description
These Raspberry Streusel Muffins are a delightful treat combining tender, moist muffins bursting with fresh raspberries and topped with a buttery, crumbly streusel. Finished with a sweet vanilla glaze, they make a perfect breakfast or snack for any occasion.
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 the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt until evenly combined. This ensures the leavening and salt distribute well.
- Combine Wet Ingredients: In a large bowl, whisk together the melted and slightly cooled butter, granulated sugar, eggs, sour cream, and vanilla extract until smooth and well combined, providing a creamy base for the batter.
- Incorporate Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon. Mix just until most of the flour is incorporated but still leaving a few streaks to avoid overmixing, which can toughen muffins.
- Prepare Raspberries: Toss the raspberries with 2 tablespoons of flour to lightly coat them. This helps prevent sinking during baking. Gently fold the coated raspberries into the batter carefully in two to three motions to avoid crushing.
- Rest the Batter: Cover the muffin batter with a dish towel and let it rest at room temperature for 30 minutes. Resting allows the flours to hydrate and results in a tender crumb.
- Make Streusel Topping: While the batter rests, combine ½ cup all-purpose flour and ½ cup granulated sugar in a medium bowl. Add the cold cubed butter and cut it in with a pastry cutter or two knives until the mixture resembles coarse crumbs. Chill the streusel in the refrigerator for 30 minutes to keep it firm.
- Assemble Muffins: Divide the rested batter evenly among the muffin liners. Generously top each muffin with the cold streusel topping, covering the surface well to achieve a crunchy, sweet crust.
- Bake: Bake the muffins in the preheated oven for 17 minutes or until the streusel is 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: Remove the muffins from the oven and transfer to a wire rack to cool completely before glazing to prevent the glaze from melting off.
- Prepare Glaze: Whisk together the powdered sugar and milk in a small bowl until smooth and pourable but still thick enough to coat. Adjust milk quantity if needed.
- Glaze Muffins: Drizzle the glaze over the cooled muffins shortly before serving, adding a sweet finishing touch.
Notes
- Use fresh or frozen raspberries; if frozen, do not thaw to prevent excess moisture.
- Do not overmix the batter to ensure tender muffins.
- Muffin batter resting improves texture but can be skipped if short on time.
- Streusel must be chilled to keep it crumbly and prevent melting during baking.
- Allow muffins to cool completely before glazing to prevent glaze from running.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
