Description
Delight in these moist and tender Raspberry Streusel Muffins topped with a buttery crumbly streusel and a sweet vanilla glaze. Perfectly balanced with fresh raspberries and a hint of vanilla, these muffins make an irresistible breakfast or snack treat.
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: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the cooled melted butter with granulated sugar, eggs, sour cream, and vanilla extract until thoroughly combined.
- Incorporate Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients using a spatula or wooden spoon. Leave a few streaks of flour visible to avoid over mixing.
- Prepare Raspberries: Toss the raspberries with 2 tablespoons of flour in a small bowl to prevent them from sinking. Gently fold the raspberries into the batter in two or three motions, taking care not to over mix.
- Rest Batter: Cover the batter and let it rest at room temperature for 30 minutes to improve texture while making the streusel topping.
- Make Streusel: In a medium bowl, combine flour and sugar for the streusel. Add in the cold, cubed butter and use a pastry cutter or two knives to mix until coarse crumbs form. Refrigerate the streusel for 30 minutes to chill.
- Fill Muffin Cups: Divide the rested muffin batter evenly among the prepared muffin liners. Generously top each muffin with the chilled streusel mixture.
- Bake Muffins: Bake in the preheated oven for about 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. Avoid over baking to keep muffins moist.
- Cool Muffins: Remove muffins from the oven and cool completely on a wire rack before glazing.
- Prepare Glaze: Whisk powdered sugar and milk in a small bowl until smooth and pourable but thick.
- Glaze Muffins: Drizzle the glaze over the cooled muffins just before serving for an extra touch of sweetness. Enjoy!
Notes
- Using a mix of all-purpose and cake flour creates a tender crumb texture.
- Allowing the batter to rest improves muffin rise and texture.
- Coating raspberries with flour prevents them from sinking to the bottom.
- Do not over mix batter to keep muffins light and fluffy.
- Chilling the streusel topping helps it maintain its crumbly texture during baking.
- For best results, use fresh or thawed frozen raspberries and handle gently.
- Let muffins cool completely before glazing to prevent glaze from melting into the muffin.
