Description
Delight in these moist and tender Raspberry Streusel Muffins featuring a buttery crumb topping and a sweet glaze drizzle. Perfectly balanced with fresh raspberries and a hint of vanilla, these muffins are an ideal treat for breakfast or an afternoon snack.
Ingredients
Scale
Muffins
- 1 cup all-purpose flour (plus extra 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 Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside to get ready for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt thoroughly. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the cooled melted butter, granulated sugar, eggs, sour cream, and vanilla extract until fully combined and smooth.
- Incorporate Dry Ingredients: Use a large spatula or wooden spoon to gently fold the dry flour mixture into the wet ingredients. Mix just until most flour is incorporated, leaving a few streaks to avoid overmixing.
- Prepare Raspberries: Toss the raspberries with 2 tablespoons of all-purpose flour in a small bowl to coat them lightly. Then gently fold the raspberries into the batter with only two to three motions to prevent breaking the berries.
- Rest the Batter: Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. This rest period helps the muffins develop a better texture.
- Make Streusel Topping: While the batter rests, combine the flour and sugar in a medium bowl and whisk well. 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 for 30 minutes.
- Fill Muffin Cups and Add Streusel: Divide the muffin batter evenly among the prepared muffin liners. Generously top each muffin with the cold streusel mixture, ensuring good coverage.
- Bake the Muffins: Bake in the preheated oven for 17 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake to prevent dryness.
- Cool Muffins: Remove the muffins from the oven and transfer them to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk the powdered sugar and milk until smooth and pourable, but still thick enough to hold on the muffins.
- Glaze and Serve: Drizzle the glaze evenly over the cooled muffins and serve. Enjoy your homemade Raspberry Streusel Muffins fresh!
Notes
- Using cake flour alongside all-purpose flour helps create a light and tender crumb.
- Letting the batter rest before baking enhances texture and allows the ingredients to meld.
- Be gentle when folding in raspberries to prevent them from breaking and turning the batter pink.
- Ensure the streusel topping stays cold until baking to achieve a crisp crumbly texture.
- Check muffins a couple of minutes before the end of baking time to avoid overbaking.
- Glaze can be adjusted in thickness by adding more milk or powdered sugar as needed.
- These muffins freeze well; thaw at room temperature and reheat lightly before serving.
