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Raspberry Streusel Muffins

A close-up of a freshly baked Raspberry Streusel Muffin featuring a crumbly brown sugar topping and a visible, jammy raspberry filling.
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A reliable recipe for making moist raspberry muffins topped with a buttery, crumbly streusel topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you prepare the batter.
  3. Make the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
  7. Fill the muffin cups about two-thirds full with batter.
  8. Remove the streusel from the refrigerator and sprinkle a generous amount over the top of each muffin.
  9. 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.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a higher dome, start baking at a higher temperature (400 degrees F) for the first 5 minutes before reducing the heat.
  • If you use frozen raspberries, toss them lightly with 1 teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom.
  • You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly heartier muffin.

Nutrition

Find it online: https://savorandpin.com/raspberry-streusel-muffins-recipe/