If you have a soft spot for tender, fruity muffins topped with a buttery crumble, you’re going to absolutely adore this Raspberry Streusel Muffins Recipe. It’s the perfect balance of moist muffin crumb bursting with fresh raspberries and finished with a crunchy, sweet streusel topping and a delicate drizzle of glaze. Whether you’re baking for a cozy weekend breakfast, a brunch with friends, or just a delightful snack, these muffins are sure to become a beloved treat that brightens your day with every bite.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the first step toward mastering this Raspberry Streusel Muffins Recipe. Each element plays a key role, from the flours that give structure, to the raspberries that add that irresistible pop of color and tartness, all the way to the streusel topping that provides delightful crunch and sweetness.
- All-purpose flour (1 cup plus extra): Provides the sturdy base for your muffins and helps coat the berries to prevent sinking.
- Cake flour (1 cup): Keeps the muffins tender with its fine texture.
- Baking powder (2 teaspoons): Leavens the muffins, making them rise beautifully.
- Salt (¼ teaspoon): Enhances all the flavors just right.
- Salted butter (½ cup melted + 4 Tbsp cold cubed): Adds richness to the muffins and creates the crumbly streusel topping.
- Granulated sugar (1 cup + ½ cup for streusel): Sweetens both the batter and the topping for balanced flavor.
- Large eggs (2): Bind everything together and contribute to a moist texture.
- Sour cream (½ cup): Keeps the muffins tender and moist with a subtle tang.
- Vanilla extract (1 teaspoon): Infuses warmth and aromatic depth.
- Fresh or frozen raspberries (1¾ cups): The star of the recipe, bursting with juicy, tangy fruitiness.
- Powdered sugar (1 cup): Used to make the smooth glaze that finishes the muffins beautifully.
- Milk (4 tablespoons): Thins the glaze to the perfect consistency for drizzling.
How to Make Raspberry Streusel Muffins Recipe
Step 1: Prep Your Oven and Muffin Pan
Start by preheating your oven to 375°F and lining a 12-cup muffin tin with paper liners. This simple prep makes sure your muffins bake evenly and come out cleanly without sticking.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. This dry mix lays the foundation for the muffins’ fluffy texture.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk melted and slightly cooled butter with the granulated sugar until combined. Beat the eggs in next, followed by the sour cream and vanilla. Whisk everything well so the mixture is creamy and smooth, which helps ensure a tender muffin crumb.
Step 4: Gently Incorporate The Dry Ingredients
Using a wooden spoon or large spatula, slowly fold the dry flour mixture into the wet ingredients. Don’t over mix! Leaving a few flour streaks helps keep the muffins light and tender.
Step 5: Fold in the Raspberries with Care
Toss the raspberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter. Just a few motions are enough here, preserving those beautiful berry pockets and avoiding any breakage.
Step 6: Rest the Batter
Cover the bowl with a dish towel and let the batter sit at room temperature for 30 minutes. This resting time helps the muffin rise properly and develop a smoother texture.
Step 7: Prepare the Streusel Topping
While the batter rests, whisk together flour and sugar for the streusel. Add the cold, cubed butter and cut it in with a pastry cutter or knives until you get coarse crumbs. Pop the streusel in the fridge so it stays cold and crumbly, providing that perfect topping crunch.
Step 8: Assemble and Bake
Distribute the batter evenly among the muffin liners, then generously sprinkle the cold streusel over each one. Bake for 17 minutes, watching for golden tops and a clean toothpick test. Avoid overbaking to keep those muffins moist and tender.
Step 9: Cool and Glaze
Once out of the oven, let your muffins cool completely on a wire rack. Then whisk powdered sugar and milk to make a thick but pourable glaze and drizzle it over the tops. This final touch brings extra sweetness and charm to your Raspberry Streusel Muffins Recipe.
How to Serve Raspberry Streusel Muffins Recipe
Garnishes
A light dusting of powdered sugar or a few fresh raspberries on top can add a visual pop and extra freshness. A sprinkle of finely chopped nuts can introduce a delightful crunch contrast as well.
Side Dishes
These muffins pair wonderfully with a cup of coffee, tea, or even a fresh fruit salad. For a heartier brunch, serve alongside scrambled eggs or yogurt parfaits to balance the sweetness with protein and creaminess.
Creative Ways to Present
Arrange your Raspberry Streusel Muffins Recipe on a tiered tray for a charming brunch takeaway or serve them nestled in a basket lined with a colorful cloth for a picnic. Drizzling extra glaze at the table invites interaction and adds a touch of homemade flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to three days. This keeps the crumb soft and the streusel from becoming soggy.
Freezing
To enjoy these muffins later, wrap them individually in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to three months without losing their flavor or texture.
Reheating
When ready to eat, thaw muffins at room temperature and warm briefly in the microwave or oven to bring back that fresh-baked feel. Just a few seconds is enough to revive their tender crumb and crisp topping.
FAQs
Can I substitute frozen raspberries for fresh ones?
Absolutely! Frozen raspberries work just as well and make this Raspberry Streusel Muffins Recipe accessible year-round. Just be sure to toss them with flour to prevent bleeding in the batter.
What can I use instead of sour cream?
If you don’t have sour cream, plain Greek yogurt is a great substitute that still lends that creamy moisture and slight tang to the muffins.
How do I prevent the streusel topping from melting into the muffins?
Using cold butter and chilling the streusel topping before baking helps keep the crumble coarse and crunchy rather than melting away into the batter.
Can I make these muffins gluten-free?
Yes! Swap the flours for your favorite gluten-free blends, but keep the total flour amount the same. You may need to experiment slightly for your preferred texture.
Is there a way to make the glaze thicker or thinner?
To thicken the glaze, add more powdered sugar; to thin it, add a splash more milk until you reach the perfect pourable consistency for drizzling.
Final Thoughts
There’s something so wonderfully comforting about biting into a Raspberry Streusel Muffins Recipe fresh from the oven—the tender crumb, the sweet and tart burst of berries, and that crumbly streusel topping all wrapped up with a lovely glaze. It truly feels like a little celebration in every bite. I can’t wait for you to bake a batch and enjoy this timeless treat with your loved ones or just savor it quietly with your morning coffee. Happy baking!
Print
Raspberry Streusel Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Streusel Muffins are moist and tender, bursting with fresh raspberries and topped with a buttery, crumbly streusel. Finished with a sweet glaze drizzle, they make a perfect breakfast treat or afternoon snack.
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 and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. Set aside to get ready for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter with granulated sugar, then add the eggs, sour cream, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Fold Dry Ingredients into Wet: Gently fold the dry flour mixture into the wet mixture using a spatula or wooden spoon, leaving some streaks of flour to avoid overmixing which can toughen the muffins.
- Coat Raspberries and Fold In: Toss the raspberries with 2 tablespoons of all-purpose flour to prevent them from sinking, then gently fold them into the muffin batter in just a few motions to keep them intact.
- Rest the Batter: Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. This resting period helps develop a tender crumb.
- Make Streusel Topping: In a medium bowl, whisk together flour and sugar. Add the cold cubed butter and cut it into the mixture using a pastry cutter or two knives until it resembles coarse crumbs. Chill in the refrigerator for 30 minutes while the batter rests.
- Assemble Muffins: Divide the muffin batter evenly into the prepared liners. Generously top each muffin with the cold streusel mixture.
- Bake: Bake for 17 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep muffins moist.
- Cool Muffins: Remove 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 thick.
- Glaze Muffins: Drizzle the glaze over the cooled muffins just before serving for a sweet finishing touch. Enjoy!
Notes
- Using cake flour along with all-purpose flour gives the muffins a lighter, tender texture.
- Resting the batter yields moister muffins with a better crumb structure.
- Coating raspberries with flour prevents them from sinking to the bottom of the muffins.
- Do not overmix the batter to avoid dense, tough muffins.
- The streusel topping can be made ahead and stored in the fridge to save time.
- Adjust glaze thickness by adding more milk if too thick or more powdered sugar if too thin.
- Frozen raspberries can be used without thawing, just toss them in flour as directed.
