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Raspberry Streusel Muffins Recipe

A close-up of a freshly baked Raspberry Streusel Muffins topped with golden brown streusel and bright red raspberries.
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Follow this recipe to make moist, bakery-style raspberry muffins topped with a sweet, crumbly streusel topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 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 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 a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare 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.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  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 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center 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

  • For the moistest muffins, avoid overmixing the batter after adding the wet ingredients to the dry.
  • To prevent raspberries from sinking to the bottom, lightly toss them in one tablespoon of the measured flour before folding them into the batter.
  • If you want bakery-style tall tops, start the bake at a higher temperature (400°F) for 5 minutes before lowering it.

Nutrition

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