If you are searching for the perfect balance of sweet and tangy with a delightfully crumbly topping, this Raspberry Streusel Muffins Recipe is about to become your new best friend in the kitchen. These muffins burst with fresh raspberries enveloped in a tender, moist crumb, while the buttery streusel adds that irresistible crunch on top. It’s a comfort treat that feels just as special for breakfast as it does with afternoon coffee, and best of all, this recipe makes a dozen to share—or keep all to yourself!
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, from the different flours that give these muffins their perfect texture to the raspberries that infuse bright flavor and gorgeous color. The buttery streusel topping adds a sweet crunch, making every bite a little celebration.
- 1 cup all-purpose flour: Provides structure to the muffin while keeping it tender.
- 1 cup cake flour: Helps create a soft, delicate crumb that feels light on the palate.
- 2 teaspoons baking powder: Gives the muffins a nice rise so they’re fluffy and airy.
- ÂĽ teaspoon salt: Balances all the sweetness and enhances flavors.
- ½ cup salted butter (melted and slightly cooled): Adds richness and moisture.
- 1 cup granulated sugar: Sweetens the muffins just right without overpowering.
- 2 large eggs (room temperature): Bind the batter and contribute to the muffins’ tender crumb.
- ½ cup sour cream (room temperature): Gives moisture and a subtle tang that pairs beautifully with raspberries.
- 1 teaspoon vanilla: Enhances the overall flavor with its warm aroma.
- 1 Âľ cups fresh or frozen raspberries: The star ingredient delivering juicy pops of tartness.
- ½ cup all-purpose flour (for tossing raspberries): Prevents raspberries from sinking and bleeding into the batter.
- ½ cup granulated sugar (for streusel): Sweetens the crumbly topping to perfection.
- 4 tablespoons salted butter (cold and cubed, for streusel): Creates that irresistible crumb texture on top.
- 1 cup powdered sugar: The base for the drizzle that finishes the muffins beautifully.
- 4 tablespoons milk: Thins the glaze so it can be drizzled elegantly over the muffins.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prepare the Muffin Batter
Start by preheating your oven to 375°F and lining a 12-cup muffin pan with paper liners to keep things neat. Whisk together both flours, baking powder, and salt in a medium bowl—this dry mix is key to giving the muffins their tender crumb. In a larger bowl, mix melted butter, sugar, eggs, sour cream, and vanilla until smooth and combined. When you add the dry ingredients to this mixture, gently fold them in with a spatula, making sure to leave a few streaks of flour to keep the batter light and not overworked.
Step 2: Add the Raspberries
Next, toss the fresh or frozen raspberries with a bit of flour to coat them—this little trick prevents them from sinking to the bottom of the muffins or turning the batter pink all over. Fold the berries into the batter carefully with two or three gentle strokes. Resist the urge to overmix here; you want to keep the batter fluffy and airy.
Step 3: Rest the Batter and Prepare Streusel
Cover your batter with a clean dish towel and let it rest at room temperature for 30 minutes—this gives the baking powder time to activate and helps the muffins bake up with a perfect rise. While waiting, get to work on the streusel topping: mix flour and sugar, cut in the cold butter until crumbly, and chill it in the fridge. The streusel makes such a difference—it adds a buttery, crumbly crunch that contrasts so beautifully with the soft muffin.
Step 4: Bake to Golden Perfection
Divide the batter evenly into your muffin liners and generously cover each top with the chilled streusel. Pop the pan into the oven and bake for about 17 minutes until the muffins are slightly golden and a toothpick comes out clean or with just a few crumbs. Avoid overbaking to keep these beauties moist. Allow them to cool completely on a wire rack before moving onto the finishing glaze.
Step 5: Add the Glaze
Whisk powdered sugar and milk together to create a smooth, pourable glaze that’s thick enough to coat the muffins without running off. Drizzle this over the cooled muffins for an elegant touch that balances the tart berries and crunchy streusel perfectly. Now, your Raspberry Streusel Muffins Recipe is ready to brighten any snack time.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
For an extra special presentation, sprinkle a few fresh raspberries or a dusting of powdered sugar over the glazed tops. A tiny sprig of mint can also add a pop of color and fresh aroma, making the muffins look as inviting as they taste.
Side Dishes
Raspberry streusel muffins pair wonderfully with a simple cup of black coffee or a creamy latte for breakfast or brunch. For a brunch spread, serve alongside scrambled eggs, fresh fruit salad, or even a tangy yogurt parfait.
Creative Ways to Present
For a charming twist, cut muffins in half and spread with cream cheese or mascarpone for a delightful sweet and tangy bite. You can also turn them into miniature dessert parfaits by layering chunks of muffin with whipped cream and additional raspberries in a glass.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Raspberry Streusel Muffins in an airtight container at room temperature for up to two days to enjoy their fresh-baked softness. After that, they are best stored in the fridge if not eaten right away.
Freezing
These muffins freeze beautifully—wrap them individually in plastic wrap and place in a freezer bag for up to three months. To enjoy, thaw at room temperature or gently warm in the oven for that fresh-from-the-oven feel.
Reheating
Warm your muffins in a 325°F oven for about 10 minutes to bring back their soft texture and melt the glaze slightly. Avoid microwaving if possible, as it can make the streusel topping lose its crunch.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well—just toss them in flour while still frozen to prevent the batter from turning too wet.
Do I have to use both all-purpose and cake flour?
Using both flours creates the perfect tender crumb and structure. If you only have all-purpose flour, you can use it exclusively, but the muffins might be slightly denser.
Can I make this recipe dairy-free?
You can substitute the butter with a dairy-free alternative and use a plant-based yogurt instead of sour cream. Just be sure your substitutes are room temperature for best mixing results.
Why does the batter need to rest before baking?
Resting allows the baking powder to activate fully and gives the flour time to hydrate, resulting in fluffier, well-risen muffins.
What if I don’t have a pastry cutter for the streusel?
No worries! You can use two knives or even your fingers to cut the cold butter into the flour and sugar until you get coarse crumbs.
Final Thoughts
Once you make this Raspberry Streusel Muffins Recipe, you’ll understand why it’s a standout favorite. Its combination of juicy raspberries, a tender crumb, and crumbly streusel topping creates a perfect all-around treat for any time of day. So don’t wait—gather your ingredients and relish the joy of homemade muffins that feel like a warm hug in every bite!
Print
Raspberry Streusel Muffins Recipe
- Total Time: 1 hour 2 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Raspberry Streusel Muffins are moist, tender, and bursting with fresh raspberries, topped with a buttery, crunchy streusel and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or a delightful snack, this recipe combines a delicate crumb with a bright berry flavor and a luscious glaze for a truly irresistible treat.
Ingredients
Muffins
- 1 cup all-purpose flour (plus more for dusting over berries)
- 1 cup cake flour
- 2 teaspoons baking powder
- ÂĽ 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 Âľ 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). Line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk melted and slightly cooled butter, granulated sugar, eggs, sour cream, and vanilla extract until well combined and smooth.
- Incorporate Dry Ingredients: 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 batter light and tender.
- Prepare the Raspberries: Toss the raspberries with 2 tablespoons of all-purpose flour in a small bowl to prevent sinking. Fold them gently into the batter with just two to three motions to avoid breaking the berries.
- Rest the Batter: Cover the batter with a dish towel and let it rest at room temperature for 30 minutes. This step helps to develop flavor and texture.
- Make Streusel Topping: While the batter rests, mix the flour and sugar for the streusel in a medium bowl. Cut in the cold, cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Refrigerate the streusel topping for 30 minutes.
- Fill Muffin Liners: Divide the muffin batter evenly among the 12 paper-lined cups. Generously top each with cold streusel crumbs.
- Bake the Muffins: Bake in the preheated oven for 17 minutes, or until the muffin tops are slightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid over baking to ensure moist muffins.
- Cool Muffins: Remove the muffins from the oven and transfer to a wire rack to cool completely before glazing.
- Prepare the Glaze: Whisk together powdered sugar and milk in a small bowl until smooth and pourable but thick.
- Glaze and Serve: Drizzle the glaze over the cooled muffins before serving. Enjoy these delicious Raspberry Streusel Muffins fresh!
Notes
- Using sour cream helps keep the muffins moist and tender.
- Allowing the batter to rest before baking improves texture.
- Tossing berries in flour prevents them from sinking to the bottom of the muffins.
- Cold butter in the streusel ensures a nice crumbly topping.
- Be careful not to over bake to avoid dry muffins.
- The glaze adds a sweet finishing touch but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
