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Raspberry Streusel Muffins

Close-up of a perfectly baked Raspberry Streusel Muffins featuring a bright red raspberry nestled in a sugary, spiced crumb topping.
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A recipe for moist, bakery-style raspberry muffins topped with a buttery, crunchy streusel crumb.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the batter.
  3. Make the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
  6. Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Remove the streusel from the refrigerator and sprinkle a generous amount over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you use frozen raspberries, do not toss them in flour before adding them to the batter.
  • For the best streusel texture, make sure your butter is very cold when mixing the topping.
  • Do not overmix the batter; this prevents tough muffins. Mix only until the dry streaks disappear.

Nutrition

Find it online: https://savorsensations.com/raspberry-streusel-muffins-recipe/