Raspberry Streusel Muffins (Printable)
Tender muffins studded with raspberries and a buttery, crunchy streusel — bright bites for breakfast or snack.
# What You'll Need:
→ 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
# Directions:
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 for the streusel. Add the cold cubed butter and rub with your fingertips until the mixture resembles coarse crumbs.
08 - Sprinkle the streusel 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.
# Expert Tips:
01 -
- The streusel topping is the kind of crunchy, buttery crown that makes people close their eyes on the first bite.
- Frozen raspberries work beautifully here, which means you can make these in any season without waiting for berry prices to drop.
02 -
- Overmixing the batter once the flour goes in will produce tough, tunnel filled muffins instead of the tender crumb you want, so a few lumps are your friend.
- Tossing the raspberries in a spoonful of flour before folding them in prevents them from all sinking to the bottom during baking.
03 -
- Use a large cookie scoop to portion the batter so every muffin is the same size and bakes evenly, because mismatched muffins mean some burn while others are raw in the center.
- Keep your butter for the streusel in the fridge until the very last second, because warm butter will turn the topping into a paste instead of a crumbly dream.