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
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: 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.
