Raspberry Streusel Muffins Recipe
These Raspberry Streusel Muffins are tender, moist muffins dotted with fresh or frozen raspberries and topped with a crumbly streusel made from flour, sugar, butter, and a touch of ginger. The streusel adds a lightly crunchy texture contrast to the soft muffin crumb, while the raspberries provide bursts of tart fruitiness. This recipe is designed with a rich muffin batter using buttermilk, butter, oil, and vanilla for depth of flavor. The full muffin cups topped generously with streusel make these muffins visually appealing and flavorful, great for breakfast or an afternoon snack.
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
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 328
% 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.