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
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). 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
