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Raspberry Streusel Muffins

Raspberry Streusel Muffins

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Soft and fluffy raspberry muffins topped with a buttery cinnamon streusel and finished with a sweet vanilla glaze. These bakery style muffins are bursting with juicy berries and perfect for breakfast, brunch, or a cozy afternoon treat.

Ingredients

Units Scale
  • 2 1/2 cups all purpose flour, divided
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup unsalted butter, cold and cubed
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk, for glaze

Instructions

  1. Preheat oven to 375°F and line a 12 cup muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups of the flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, mix 1/2 cup melted butter, eggs, 1 cup milk, and vanilla extract until smooth.
  4. Gently combine wet and dry ingredients until just mixed.
  5. Toss raspberries with the remaining 1/2 cup flour and fold into the batter.
  6. Divide batter evenly among muffin cups, filling each about three quarters full.
  7. In a small bowl, combine brown sugar, cinnamon, and cold cubed butter. Add a few tablespoons of flour from the measured total if needed and cut together until crumbly.
  8. Sprinkle streusel evenly over each muffin.
  9. Bake for 20 to 25 minutes until golden and a toothpick inserted into the center comes out clean.
  10. Allow muffins to cool slightly, then mix powdered sugar with 2 tablespoons milk to create a smooth glaze and drizzle over the tops.

Notes

  • Tossing raspberries in flour helps prevent them from sinking.
  • Use cold butter for the streusel to achieve a crumbly topping.
  • Do not overmix the batter to keep muffins light and tender.
  • Let muffins cool before glazing to prevent the glaze from melting.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 260
  • Sugar: 22g
  • Sodium: 170mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

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