Description
Delight in these Raspberry Streusel Muffins featuring a tender crumb bursting with fresh raspberries, topped with a crisp, buttery streusel and a sweet vanilla glaze. Perfect for breakfast or a sweet snack, these muffins combine fluffy cake flour and sour cream for moistness, enhanced by the slight tartness of raspberries and a crunchy topping for textural contrast.
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
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners to prevent sticking and facilitate easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk the cooled melted butter, granulated sugar, eggs, sour cream, and vanilla extract until well combined and smooth.
- Combine Wet and Dry: Using a large spatula or wooden spoon, gently fold the dry ingredient mixture into the wet ingredients, leaving a few streaks of flour visible to avoid over mixing and tough muffins.
- Prepare Raspberries: Toss the raspberries with 2 tablespoons of all-purpose flour in a small bowl to prevent them from sinking. Gently fold the coated raspberries into the batter just two to three times until evenly distributed.
- Rest the Batter: Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. This helps improve the muffin texture.
- Make Streusel Topping: While the batter rests, combine the flour and sugar in a medium bowl. Add the cold cubed butter, and using a pastry cutter or two knives, incorporate the butter until the mixture forms coarse crumbs. Chill this streusel mixture in the refrigerator for 30 minutes.
- Assemble Muffins: Divide the rested batter evenly among the muffin liners. Generously top each muffin with the chilled streusel topping, covering the surface well.
- Bake: Bake the muffins in the preheated oven for about 17 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean or with a few moist crumbs. Avoid over baking to keep muffins moist.
- Cool Muffins: Remove the muffins from the oven and transfer them to a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable but still thick.
- Glaze Muffins: Drizzle the glaze evenly over the cooled muffins just before serving to add a sweet finishing touch.
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw to prevent excess moisture in the batter.
- Resting the batter allows the flours to hydrate and results in a tender muffin crumb.
- Do not over mix the batter to avoid dense muffins.
- Chilling the streusel keeps the butter cold, creating a crisp topping after baking.
- Let muffins cool completely before drizzling glaze to prevent it from melting off.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free option, substitute butter with a plant-based alternative and use coconut milk for the glaze.
