Raspberry Streusel Muffins Recipe
These wonderfully light Raspberry Muffins are soft and tender, with sweet-tart bursts of raspberry in every bite and an easy streusel topping to make them extra special. They are perfect for spring and summer breakfasts, brunches, or as an afternoon treat!
Servings: 12 muffins
Equipment
Ingredients
Muffins
- 2 cups (282g) all-purpose flour spooned & leveled
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup salted butter melted
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups raspberries (fresh or frozen)
Streusel topping
- 2/3 cup (94g) all-purpose flour
- 1/3 cup (66g) granulated sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 4 Tablespoons cold salted butter cubed
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.2 cups (282g) all-purpose flour, 1 cup (200g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a separate bowl, whisk together the eggs, melted butter, oil, buttermilk, and vanilla.2 large eggs, 1 cup buttermilk, 1/4 cup salted butter, 1/4 cup vegetable oil, 1 teaspoon pure vanilla extract
- 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).1 1/2 cups raspberries
- 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.2/3 cup (94g) all-purpose flour, 1/3 cup (66g) granulated sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon salt, 4 Tablespoons cold salted butter
- 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.
Video
Notes
- For a different flavor and texture, leave off the streusel and instead sprinkle the muffins with sliced almonds.
Nutrition
Serving: 1muffin | Calories: 328kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 291mg | Potassium: 93mg | Fiber: 2g | Sugar: 24g | Vitamin A: 312IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
