Description
These Raspberry Streusel Muffins are moist, tender, and bursting with fresh raspberries, topped with a sweet, buttery streusel and finished with a delicate glaze. Perfect for breakfast or a sweet snack, this recipe balances fruity tartness with rich, crumbly textures in every bite.
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) and line a 12-cup muffin pan with paper liners to prevent sticking and ease removal.
- Mix Dry Ingredients: In a medium bowl, whisk together both flours, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a large bowl, whisk melted butter, granulated sugar, eggs, sour cream, and vanilla until well combined for a smooth batter foundation.
- Add Dry Ingredients to Wet: Using a spatula or wooden spoon, gently fold the dry ingredients into the wet mixture just until combined, leaving some streaks to avoid over mixing which can toughen muffins.
- Coat Raspberries: Toss raspberries with 2 tablespoons of flour to prevent them from sinking and bleeding into the batter; then gently fold into the batter in two to three motions.
- Rest Batter: Cover the bowl and let the batter rest at room temperature for 30 minutes to improve texture and help flour hydrate.
- Prepare Streusel: In a separate bowl, whisk flour and sugar for streusel, then cut in cold cubed butter with a pastry cutter or knives until crumbly. Chill in the refrigerator for 30 minutes while the batter rests.
- Fill Muffin Cups: Divide the rested batter evenly among the muffin liners and generously top each with chilled streusel mixture.
- Bake: Bake muffins in the preheated oven for 17 minutes, or until golden brown on top and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool Muffins: Remove from oven and let cool completely on a wire rack before applying glaze to prevent melting.
- Make Glaze: Whisk powdered sugar and milk until smooth and lightly thick but pourable.
- Glaze Muffins: Drizzle the glaze over the cooled muffins evenly before serving. Enjoy your fresh raspberry streusel muffins!
Notes
- Using room temperature eggs and sour cream helps create a smooth, even batter.
- Do not over mix the batter or muffins may turn out dense and tough.
- Coating raspberries with flour prevents them from sinking and bleeding color.
- Allowing the batter to rest improves muffin texture by hydrating the flour’s starches.
- Cold streusel butter results in a crumbly, crisp topping.
- Do not over bake to avoid dry muffins; check with a toothpick at 17 minutes.
- The glaze should be thick enough to coat but still pourable—adjust milk quantity as needed.
