STREUSEL = Yumminess. And raspberry streusel muffins that are soft and sweet and have bursts of raspberry fruit? Just the thing for breakfast happiness.
I love me some muffins for breakfast in the morning. Or as a mid-afternoon snack. Especially when those muffins are topped with a sweet, snowy streusel. I mean, who doesn’t love streusel? Even just the word itself is delicious to say. STREUSEL. Yumminess. And streusel on a super soft muffin studded with bright bursts of sweet-tart raspberries – oh my. These raspberry streusel muffins are just the thing for breakfast happiness.
When I was a kid in Omaha, Nebraska, our wonderful neighbor, Kim, brought us a care package with muffins from a little restaurant called the Garden Cafe. I don’t know why I remember this so distinctly other than 1. I really love Kim, and 2. the raspberry streusel muffins in that care package apparently had a pretty big impact on me. But here I am, at least a couple of decades later, remembering those muffins in that care package, that’s how good they were.
So I have two tips for this recipe. First, you are going to think that there is too much streusel to muffin ratio when you are filling your muffin tins, but oh no, just keep piling it on until you have used it all up. The muffins will dome up and the streusel will cover the top of the dome perfectly. It’s pretty much a heaping tablespoon of streusel to muffin ratio that really does the trick.
And second, another trick I have learned is to pick up handfuls of streusel mixture once you have combined the flour, sugar and butter and squeeze it tight in your fist so that it clumps together a bit. The streusel is very dry and the squeezing pressure creates joyous little streusel crumbles instead of just a sandy streusel. It’s a more interesting texture and adds to the raspberry streusel muffin deliciousness.
And speaking of deliciousness, I think I might just go and have me another little muffin right now…
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon ground ginger
- 4 tablespoons cold butter, cubed
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
- 1 cup granulated sugar
- 1 egg
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 1 1/2 cups raspberries, fresh or frozen
Preheat the oven to 350 degrees. Prepare muffin tin by spraying with cooking spray.
In a small bowl, make the streusel. Stir together all the flour, sugar, salt, and ginger. Then cut the butter into flour mixture with a pastry cutter. I usually end up quickly rubbing the butter in a but more by hand until mixture is very fine and sandy. Pick up the streusel mixture by handfuls and give it a squeeze to form small clumps. Set aside.
Next, make the muffin batter in a medium bowl, by first whisking together the flour, baking powder and salt.
In a large bowl, stir together melted butter, sugar and egg until combined. Stir in half the flour mixture, followed by the buttermilk and vanilla. Stir in remaining flour mixture, mixing just until the dry ingredients are incorporated and 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 fairly full. Divide streusel mixture over the muffins (be generous!).
Bake for 20-25 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.
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