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Raspberry Streusel Muffins

Close-up of a Raspberry Streusel Muffins cut in half, showing moist interior and thick crumb topping.
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A recipe for moist, flavorful raspberry muffins topped with a buttery, crisp streusel crumb topping.

Ingredients

Scale
  • 170 g (1 1/3 cups) all-purpose flour
  • 150 g (3/4 cup) granulated sugar, plus 2 tablespoons for streusel
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 115 g (1/2 cup) unsalted butter, melted, plus 55 g (1/4 cup) for streusel
  • 1 large egg
  • 120 ml (1/2 cup) milk
  • 1 teaspoon vanilla extract
  • 170 g (1 1/2 cups) fresh or frozen raspberries
  • 60 g (1/2 cup) all-purpose flour for streusel
  • 40 g (1/4 cup) packed light brown sugar for streusel
  • 1/2 teaspoon ground cinnamon for streusel

Instructions

  1. Preheat your oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. Prepare the streusel: In a small bowl, combine 60g flour, 2 tablespoons granulated sugar, brown sugar, and cinnamon. Cut in 55g melted butter using a fork or your fingers until coarse crumbs form. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together 170g flour, 150g granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk the melted butter, egg, 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. Toss the berries lightly with 1 teaspoon of flour before adding them to prevent sinking, if desired.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle a generous amount of the prepared streusel topping over the top of each muffin.
  9. Bake for 18 to 22 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 the best streusel texture, keep the streusel ingredients cold before mixing.
  • If using frozen raspberries, do not thaw them before adding them to the batter.
  • To prevent the streusel from falling off, press it lightly onto the batter before baking.

Nutrition

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