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Soft Buttery Raspberry Streusel Muffins

Close-up of a bakery-style Raspberry Streusel Muffins showing a golden crumb topping and burst raspberries.
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A detailed recipe for making bakery-style raspberry muffins with a soft crumb and a rich, buttery streusel topping.

Ingredients

Scale
  • 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
  • 1 large egg, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup 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°F (200°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 your fingers or a pastry blender until the mixture resembles coarse crumbs. Place this mixture in the refrigerator while you prepare the batter.
  3. Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup sugar, baking powder, and salt.
  4. Make the wet ingredients: In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until fully combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  6. Fold in berries: Gently fold in the raspberries. If using frozen berries, do not thaw them first.
  7. Fill the tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Top with streusel: Sprinkle a generous amount of the chilled streusel mixture over the top of each muffin.
  9. Bake: Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest, bakery-style tops, ensure your oven temperature is hot when you start baking. The initial high heat helps the muffins rise quickly.
  • Use room temperature milk and eggs; this helps the batter emulsify better, resulting in a softer texture.
  • If your raspberries are very wet, lightly dust them with one teaspoon of flour before folding them into the batter to prevent them from sinking to the bottom.

Nutrition

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