Raspberry Streusel Muffins Recipe
User Reviews
4.8
Raspberry Streusel Muffins Recipe
Description
The Raspberry Streusel Muffins Recipe combines a classic muffin base made from all-purpose flour, sugar, baking powder, and salt with wet ingredients including eggs, buttermilk, melted butter, vegetable oil, and vanilla extract. Fresh or frozen raspberries are folded gently into the batter to keep their shape and infuse the muffins with fruit flavor. The streusel topping brings together flour, sugar, ground ginger, salt, and cold salted butter cut into crumbs that bake to a crunchy topping over each muffin.
These muffins are baked at 400°F for about 18 to 22 minutes, ensuring a tender crumb inside and a crunchy, warmly spiced topping. Tossing frozen berries in flour prevents the batter from turning pink or watery. The balance of fat from butter and oil keeps the muffins moist, while the buttermilk adds slight tang and tenderness.
They serve well as a breakfast item alongside coffee or tea, or a portable sweet snack. The speckled raspberry pieces and golden streusel provide an appealing look and bite variety. Leaving the streusel off and sprinkling almonds on top offers a nutty alternative flair.
If using frozen raspberries, toss them in a little flour before adding to the batter to avoid color bleed and excess moisture.To vary texture and flavor, omit the streusel topping and sprinkle sliced almonds on muffins before baking.
Ingredients
Muffins
- 2 cups all-purpose flour spooned & leveled, 282 grams
- 1 cup granulated sugar 200g
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 egg large
- 1 cup buttermilk
- 1/4 cup butter melted, salted
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract pure
- 1 1/2 cups raspberry fresh or frozen
Streusel topping
- 2/3 cup all-purpose flour 94 g
- 1/3 cup granulated sugar 66 grams
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 4 Tablespoons butter cubed, cold, salted
Instructions
- Preheat oven to 400°F. Prepare muffin tin by spraying with baking spray or lining with cupcake liners.
- In a large bowl, whisking together the flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the eggs, melted butter, oil, buttermilk, and vanilla.
- Add the liquids to the flour mixture, stirring with a spoon just until no streaks of flour remain.
- Gently fold in raspberries (toss frozen berries in 2 teaspoons of flour to keep them from “bleeding” into the muffin batter).
- Divide muffin batter evenly into the prepared muffin pan. Cups will be very full.
- In a small bowl, make the streusel by stirring together the flour, sugar, salt, and ginger. Cut the butter into flour mixture using a pastry cutter until it resembles coarse crumbs. Pick up the streusel mixture by handfuls and give it a squeeze to form small clumps. Spoon a heaping tablespoon of streusel over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached. Cool completely then store in an airtight container.
Notes
- Coating frozen raspberries in flour before folding into the batter prevents them from bleeding color into the muffins.
- You can leave off the streusel topping and instead add sliced almonds on top for a different flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 328kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 291mg | 12% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
