Description
Delight in these Raspberry Streusel Muffins, featuring a tender, moist crumb studded with fresh raspberries and topped with a buttery, crumbly streusel. Finished with a sweet vanilla glaze, these muffins are perfect for breakfast or a sweet 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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners to prevent sticking and set aside.
- Mix Dry Ingredients for Muffins: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt until combined. This ensures an even distribution of leavening agents and salt.
- Combine Wet Ingredients: In a large bowl, whisk the melted and slightly cooled butter with granulated sugar, eggs, sour cream, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a large spatula or wooden spoon. Mix just until a few streaks of flour remain, careful not to overmix to keep muffins tender.
- Prepare Raspberries: Toss the raspberries with 2 tablespoons of all-purpose flour in a small bowl to lightly coat them; this prevents them from sinking during baking. Fold the raspberries into the batter gently in two to three motions.
- Rest the Batter: Cover the bowl with a dish towel and allow the batter to rest at room temperature for 30 minutes. This rest helps develop a tender crumb.
- Make Streusel Topping: While the batter rests, combine ½ cup flour and ½ cup granulated sugar in a medium bowl. Add the cold, cubed butter and use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Chill the streusel in the refrigerator during the batter rest.
- Fill Muffin Liners: Divide the batter evenly among the prepared muffin liners, filling each about ¾ full. Generously top each muffin with the cold streusel topping to ensure a crunchy, buttery finish.
- Bake Muffins: Bake in the preheated oven for about 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 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 the glaze is smooth, pourable yet thick. Drizzle the glaze over cooled muffins just before serving for a sweet finish.
- Serve: Enjoy these tender, moist muffins as a delightful breakfast treat or an afternoon snack.
Notes
- Ensure eggs and sour cream are at room temperature to avoid curdling the batter.
- Do not overmix the batter; a few streaks of flour are fine to keep muffins tender.
- Coating raspberries with flour prevents them from sinking to the bottom of the muffins.
- Allow batter and streusel topping to rest and chill respectively, which improves the texture and final crumb.
- Use fresh or frozen raspberries; if using frozen, do not thaw before adding to batter.
- Baking times may vary; adjust slightly depending on your oven.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
