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
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 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.
