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
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. 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.
