Raspberry Streusel Muffins (Printable Version)

Tender muffins bursting with juicy raspberries and a buttery streusel topping—perfect for breakfast or a snack.

# What You'll 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 eggs one at a time, whisking well after each addition, then 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 to avoid overmixing.
05 - Gently fold the raspberries into the batter using a rubber spatula, taking care not to crush the berries.
06 - In a small bowl, combine the flour, sugar, and cinnamon. Add the cold cubed butter and rub between your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
07 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the streusel topping evenly over each muffin.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
09 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Hints:

01 -
  • The streusel topping turns deeply golden and shatters between your teeth in the most satisfying way.
  • Frozen raspberries work beautifully, which means you can make these any month of the year without hunting for fresh fruit.
  • Everything comes together in one bowl and a muffin tin, so cleanup is almost effortless.
02 -
  • Overmixing the batter activates the gluten in the flour and produces tough, rubbery muffins instead of the tender crumb you want.
  • If using frozen raspberries, do not thaw them first because thawed berries will turn your entire batter purple and make it too wet.
03 -
  • Keep the butter for the streusel as cold as possible because warm butter will melt into the flour instead of creating those beautiful crumbly clusters.
  • Toss the raspberries in a pinch of flour before folding them in and they will suspend evenly through the batter instead of sinking to the bottom.

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