Description
Delight in these moist, tender Raspberry Streusel Muffins topped with a buttery crumb topping and finished with a sweet vanilla glaze. Perfect for breakfast or a sweet snack, they combine the freshness of raspberries with a satisfying crunch and a luscious glaze.
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 Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside to prepare for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set this dry mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted and cooled butter with granulated sugar, eggs, sour cream, and vanilla extract until thoroughly combined and smooth.
- Mix Batter: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, leaving a few streaks of flour visible. Avoid over mixing to keep the texture light.
- Prepare Raspberries: In a small bowl, toss the raspberries with 2 tablespoons of flour to coat evenly. Then gently fold the raspberries into the batter using two to three motions.
- Let Batter Rest: Cover the batter bowl with a dish towel and let it rest at room temperature for 30 minutes. This step helps improve the texture of the muffins.
- Make Streusel Topping: Combine flour and granulated 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 in the refrigerator for 30 minutes.
- Assemble Muffins: Divide the rested batter evenly into the muffin liners. Generously top each muffin with the chilled streusel crumb mixture.
- Bake: Place the muffin pan in the oven and bake for about 17 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few crumbs. Avoid over baking to prevent dryness.
- Cool Muffins: Remove the muffins from the oven and transfer to a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable but still thick.
- Glaze Muffins: Drizzle the glaze evenly over the cooled muffins just before serving to add a sweet finishing touch.
Notes
- Using a mixture of all-purpose and cake flour helps ensure a tender crumb.
- Coating the raspberries with flour prevents them from sinking in the batter.
- Resting the batter improves the muffin texture and rise.
- Ensure the butter for the streusel topping is cold to create a crumbly texture.
- Do not over bake the muffins to keep them moist.
- The glaze can be adjusted in thickness by varying the amount of milk.
- Frozen raspberries can be used but do not thaw them before adding to the batter.
