Description
Bakery-style Raspberry Streusel Muffins bursting with juicy raspberries, topped with a buttery streusel crunch and finished with a smooth vanilla glaze. These tender muffins offer a delightful balance of sweet and tart flavors, perfect for breakfast or an afternoon 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
- Prepare muffins: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk the melted butter, granulated sugar, eggs, sour cream, and vanilla extract until well combined.
- Incorporate dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, leaving a few streaks of flour to avoid overmixing.
- Coat raspberries: Toss the raspberries with 2 tablespoons of all-purpose flour in a small bowl to prevent sinking. Gently fold the raspberries into the batter with just two to three motions.
- Rest batter: Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes to improve texture.
- Make streusel topping: Combine flour and sugar in a bowl. Add the cold cubed butter and cut it in using a pastry cutter or knives until the mixture resembles coarse crumbs. Chill in the refrigerator for 30 minutes while the batter rests.
- Fill muffin cups: Divide the batter evenly among the muffin liners. Generously top each muffin with the cold streusel crumbs.
- Bake: Bake for 17 minutes until the tops turn slightly golden and a toothpick inserted comes out clean or with a few crumbs. Avoid overbaking to keep muffins moist.
- Cool muffins: Remove muffins from oven and let them cool completely on a wire rack before glazing.
- Make glaze: In a small bowl, whisk the powdered sugar and milk until smooth and pourable but thick.
- Glaze muffins: Drizzle the vanilla glaze over the cooled muffins just before serving for a sweet finishing touch. Enjoy!
Notes
- For best results, use room temperature eggs and sour cream to ensure a smooth batter.
- Do not overmix the batter to keep muffins tender and light.
- Resting the batter helps improve muffin texture and rise.
- Use fresh or frozen raspberries; if frozen, do not thaw to prevent excess moisture.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
