Description
Follow this recipe to make moist, bakery-style raspberry muffins topped with a buttery crumb streusel.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar plus 2 tablespoons for topping
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/2 cup all-purpose flour for streusel
- 1/4 cup packed light brown sugar for streusel
- 1/4 cup cold unsalted butter, cut into small pieces for streusel
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt for the muffin batter.
- In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the raspberries. If using frozen, do not thaw them first.
- Prepare the streusel: In a small bowl, combine 1/2 cup flour, 2 tablespoons granulated sugar, and 1/4 cup brown sugar. Cut in the 1/4 cup cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Fill the muffin cups about two-thirds full with batter. Sprinkle the streusel topping generously over the top of each muffin.
- Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results and to prevent raspberries from sinking, lightly toss the fresh or frozen raspberries in one tablespoon of the measured flour before folding them into the batter.
- If you want a stronger flavor, add one teaspoon of lemon zest to the wet ingredients.
- For extra crispy streusel, chill the prepared topping for 10 minutes before sprinkling it on the batter.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22
- Sodium: 210
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 65