Raspberry Streusel Muffins (Print version)
Buttery streusel-topped muffins filled with juicy raspberries; light, tender crumb and easy to bake for breakfast or snacks.
# What goes in:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 tsp vanilla extract
09 - 1/2 cup whole milk
10 - 1 1/2 cups fresh raspberries (or frozen, unthawed)
→ Streusel Topping
11 - 1/3 cup all-purpose flour
12 - 1/4 cup granulated sugar
13 - 1/4 tsp ground cinnamon
14 - 1/4 cup cold unsalted butter, cubed
# Cooking steps:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk the melted butter with the sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
04 - Add the dry ingredients to the wet mixture, alternating with the milk, mixing gently after each addition. Be careful not to overmix.
05 - Gently fold the raspberries into the batter using a rubber spatula, taking care not to crush the berries.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - In a small bowl, combine the flour, sugar, and cinnamon. Add the cold cubed butter and rub with your fingertips until the mixture resembles coarse crumbs.
08 - Sprinkle the streusel mixture evenly over each filled muffin cup.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10 - Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
# Tips from flavorandfeast:
01 -
- The streusel sinks slightly into the muffin tops as they bake, creating a rippled crust that tastes like the best part of a coffee cake.
- Frozen raspberries work beautifully here, which means you can make these in January and still taste July.
02 -
- Overmixing is the fastest way to turn these into rubbery hockey pucks. Stop stirring while there are still a few streaks of flour visible.
- Frozen raspberries bleed less if you toss them in a small pinch of flour before folding them in.
03 -
- Let the melted butter cool until you can comfortably hold your finger in it. Warm butter melts the cold berries on contact and turns the batter gray-purple.
- The streusel should feel like damp sand when you squeeze a handful. If it is too dry and powdery, add another tiny cube of cold butter.