Raspberry Streusel Muffins (Printable Version)
Soft raspberry-studded muffins crowned with buttery streusel—ideal for breakfast or a portable sweet.
# What You Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk
10 - 1 1/2 cups fresh raspberries (or frozen, unthawed)
→ Streusel Topping
11 - 1/3 cup all-purpose flour
12 - 1/4 cup granulated sugar
13 - 1/4 teaspoon ground cinnamon
14 - 1/4 cup cold unsalted butter, cubed
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk the melted butter with the sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
04 - Add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions, mixing gently after each. Stop as soon as no dry streaks remain — do not overmix.
05 - Using a rubber spatula, gently fold the raspberries into the batter with minimal strokes to avoid crushing the berries and overworking the gluten.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - In a small bowl, combine the flour, sugar, and cinnamon. Add the cold cubed butter and rub it in with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
08 - Sprinkle the streusel evenly over each filled muffin cup. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Tips:
01 -
- The streusel topping creates a satisfying crunch that contrasts beautifully with the soft, berry studded crumb.
- Frozen raspberries work just as well as fresh, so you can make these year round without guilt.
02 -
- Folding the berries in by hand instead of using a mixer prevents them from turning the entire batter purple and keeps bursts of intact fruit in every bite.
- Do not thaw frozen raspberries before adding them, because thawed berries bleed moisture into the batter and make the muffins soggy.
03 -
- The single biggest factor in a great muffin is not overmixing the batter, so stop stirring the instant the flour disappears and accept that a few small lumps are your friend.
- Use a light hand with the streusel pressing step, because pressing too firmly compresses the batter and you lose that beautiful domed top.