Description
Delight in these moist and flavorful Raspberry Streusel Muffins, featuring a tender crumb bursting with juicy raspberries and topped with a sweet, crumbly cinnamon streusel. Perfect for breakfast or a cozy snack, these American-style homemade muffins combine classic baking with fresh fruit for a delicious treat everyone will love.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen raspberries
- 1 tablespoon all-purpose flour (for tossing raspberries)
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Muffin Tin: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, eggs, buttermilk, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the muffins tender.
- Incorporate Raspberries: Toss the fresh or frozen raspberries with 1 tablespoon of all-purpose flour to prevent them from sinking and gently fold them into the muffin batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow space for rising.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the texture resembles coarse crumbs.
- Top Muffins with Streusel: Sprinkle the prepared streusel mixture evenly over the muffin batter in each cup to create a crunchy, sweet topping.
- Bake Muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are fully baked.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- If using frozen raspberries, add them directly to the batter without thawing to prevent excess moisture and soggy muffins.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- These muffins freeze well for up to 3 months; thaw at room temperature before serving.
