If you are looking for an irresistible breakfast treat or a delightful afternoon snack, this Raspberry Streusel Muffins Recipe will become your new favorite. Picture tender, moist muffins bursting with fresh raspberries, topped with a crunchy cinnamon-spiked streusel that adds the perfect texture contrast. The sweet glaze finished on top ties everything together beautifully, making these muffins both visually stunning and deliciously satisfying. Whether baking for a weekend brunch or just because, these Raspberry Streusel Muffins Recipe has all the charm and flavor to brighten any day.
Ingredients You’ll Need
The beauty of this Raspberry Streusel Muffins Recipe lies in its simple, wholesome ingredients that combine to create a symphony of flavors and textures. Each item plays a crucial role: flours for lightness, fresh raspberries for tangy bursts, and butter and sugar for richness and sweetness. As you gather these essentials, you’ll see how every component is pivotal to baking the perfect muffin.
- 1 cup all-purpose flour (plus more for dusting over berries): Provides structure while dusting prevents raspberries from sinking.
- 1 cup cake flour: Ensures a tender, soft crumb in the muffin.
- 2 teaspoons baking powder: Gives the muffins a nice rise and lightness.
- ¼ teaspoon salt: Balances sweetness and enhances flavor.
- ½ cup salted butter (melted and slightly cooled): Adds richness and moisture.
- 1 cup granulated sugar: Sweetens the batter to perfection.
- 2 large eggs (room temperature): Binds ingredients and adds moisture.
- ½ cup sour cream (room temperature): Keeps muffins moist and tender.
- 1 teaspoon vanilla: Infuses warmth and depth.
- 1 ¾ cups fresh or frozen raspberries: The star fruit that gives fresh bursts of tangy flavor.
- ½ cup all-purpose flour (for streusel): Forms the crumbly topping.
- ½ cup granulated sugar (for streusel): Adds sweetness and crunch to topping.
- 4 tablespoons salted butter (cold and cubed): Creates the streusel’s signature crumbly texture.
- 1 cup powdered sugar (for glaze): Sweet glaze base that finishes the muffins beautifully.
- 4 tablespoons milk (for glaze): Thins the glaze to a perfect drizzle consistency.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F and lining a 12-cup muffin pan with paper liners. This prep ensures your muffins bake evenly and come out effortlessly. The liners also make cleanup a breeze, so you can spend more time enjoying your delicious creation.
Step 2: Mix Dry Ingredients for the Muffins
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. This combination creates the base that lends your muffins their tender but structured crumb. Set this aside while you move on to the wet ingredients.
Step 3: Combine Wet Ingredients
In a large bowl, whisk melted butter, granulated sugar, eggs, sour cream, and vanilla until smooth and well incorporated. This mixture brings moisture and richness to your muffins, ensuring every bite is soft and flavorful.
Step 4: Gently Fold Dry Ingredients into Wet
Using a spatula or wooden spoon, fold in the dry flour mixture carefully. Leave a few streaks of flour; do not overmix! Overworking the batter can lead to tough muffins, but gentle folding creates that perfect tender crumb.
Step 5: Add the Raspberries
Toss the fresh or frozen raspberries with 2 tablespoons of flour to prevent them from sinking to the bottom. Gently fold the berries into the batter with only two to three motions. This keeps the berries intact and delivers juicy bursts within the muffins.
Step 6: Let the Batter Rest
Cover the bowl with a kitchen towel and let the batter rest at room temperature for 30 minutes. This step helps develop the batter’s texture, making the muffins extra fluffy and moist after baking.
Step 7: Make the 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 looks like coarse crumbs. Chill this topping in the fridge for 30 minutes to keep it nicely crumbly during baking.
Step 8: Assemble and Bake
Divide the muffin batter evenly into your lined muffin tin, then generously top each with the chilled streusel crumbs. Bake for 17 minutes until muffin tops are golden brown and a toothpick comes out clean with a few moist crumbs attached. Avoid overbaking to keep your muffins moist and tender.
Step 9: Cool and Glaze
Once baked, transfer muffins to a cooling rack and let them cool completely. Prepare the glaze by whisking powdered sugar with milk until thick but pourable. Drizzle this sweet glaze over the cooled muffins right before serving for a delightful finishing touch.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
A fresh dusting of powdered sugar or a few extra raspberries on top make these muffins look as good as they taste. Adding a sprig of mint adds a fresh contrast, perfect for guests or when you want that little extra sparkle for your Raspberry Streusel Muffins Recipe.
Side Dishes
Serve these muffins with a steaming cup of coffee, morning tea, or a chilled glass of milk for a comforting combination. A simple fruit salad or yogurt pairs beautifully, balancing the sweetness and adding freshness to your meal.
Creative Ways to Present
For a crowd, arrange your Raspberry Streusel Muffins Recipe on a tiered dessert stand or rustic wooden board. Wrap individual muffins with colorful parchment and twine for gifting. You can also slice a muffin in half, spread some creamy mascarpone, and top with fresh berries for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 2 days to maintain freshness and softness. For longer storage, refrigeration helps but can dry them out slightly, so allow muffins to come to room temperature before enjoying.
Freezing
You can freeze baked muffins wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature, making your Raspberry Streusel Muffins Recipe a convenient bake-ahead option.
Reheating
Warm muffins briefly in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-7 minutes. This refreshes their softness and revives the crispness of the streusel topping, ensuring every bite tastes just-baked.
FAQs
Can I use frozen raspberries in this Raspberry Streusel Muffins Recipe?
Absolutely! Frozen raspberries work wonderfully here. Just toss them in flour while frozen to prevent them from bleeding too much color into the batter, preserving that vibrant look and great texture.
What if I don’t have cake flour?
If cake flour is unavailable, you can substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch for a lighter texture, though the original recipe’s cake flour will yield the best softness.
How can I make the streusel topping extra crunchy?
Use cold butter and handle it minimally when cutting it into the flour and sugar. Also, chilling the streusel for 30 minutes before baking helps it stay crisp and crumbly on top of your Raspberry Streusel Muffins Recipe.
Can I make these muffins dairy-free?
Yes, substitute butter with a plant-based alternative and use coconut or almond milk in place of regular milk for the glaze. For sour cream, dairy-free yogurt can work well to keep the moisture and tang.
How long do these muffins stay fresh?
Stored at room temperature in an airtight container, these muffins stay fresh for about 2 days. After that, refrigeration or freezing is best to maintain their moist texture and delicious flavor.
Final Thoughts
There is something truly heartwarming about baking Raspberry Streusel Muffins Recipe from scratch—it fills your home with amazing aromas and rewards you with muffins that melt in your mouth. Whether it’s for a special occasion or a simple moment to treat yourself, this recipe delivers comforting sweetness and a lovely balance of textures. I can’t wait for you to try it and make it a beloved staple in your baking repertoire.
Print
Raspberry Streusel Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 servings
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Streusel Muffins are a delightful treat combining tender, moist muffins bursting with fresh raspberries and a crunchy, sweet streusel topping. Finished with a smooth vanilla glaze, they provide a perfect balance of fruity freshness and buttery sweetness, making them an ideal breakfast or snack option.
Ingredients
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 Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners to ensure easy muffin removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set the mixture aside for later.
- Mix Wet Ingredients: In a large bowl, whisk the melted and cooled butter with granulated sugar, eggs, sour cream, and vanilla extract until fully combined and smooth.
- Incorporate Dry Ingredients: Using a spatula or wooden spoon, gently fold the dry flour mixture into the wet ingredients. Stir just enough to combine, leaving a few streaks of flour to avoid over-mixing.
- Coat Raspberries: Toss the raspberries with 2 tablespoons of all-purpose flour to prevent them from sinking in the batter. Gently fold the coated raspberries into the batter in just two to three motions to maintain their shape.
- Rest the Batter: Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes, allowing flavors to meld and the batter to thicken slightly.
- Prepare Streusel Topping: In a separate medium bowl, whisk together the flour and granulated sugar. Add the cold, cubed butter and use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate the streusel topping for 30 minutes while the batter rests.
- Assemble Muffins: Divide the rested batter evenly among the muffin liners. Generously sprinkle the chilled streusel topping over each muffin.
- Bake Muffins: Bake for 17 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Take care not to overbake to avoid dryness.
- Cool Muffins: Remove the muffins from the oven and transfer them to a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable but still thick.
- Glaze the Muffins: Drizzle the glaze over the cooled muffins evenly, adding a sweet finishing touch before serving. Enjoy your Raspberry Streusel Muffins!
Notes
- Using a mix of all-purpose and cake flour helps create a light yet tender crumb.
- Coating raspberries with flour prevents them from sinking to the bottom of the muffins.
- Resting the batter allows for better texture and flavor development.
- Do not overmix the batter to avoid tough muffins.
- Ensure the butter for the streusel topping stays cold for the best crumbly texture.
- You can use fresh or frozen raspberries; if frozen, do not thaw before adding to the batter.
- The glaze adds sweetness and moisture but is optional based on preference.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
