Raspberry Streusel Muffins
Bite into pure bakery-style bliss with these Raspberry Streusel Muffins, the perfect balance of tart, juicy raspberries and a buttery, crumbly streusel topping. This easy muffin recipe combines the light, fluffy texture of vanilla-infused batter with bursts of fresh berries in every bite. The crowning glory is the brown sugar streusel, which adds a golden, crunchy layer that takes these muffins to the next level. Ready in under 40 minutes, these homemade muffins are ideal for breakfast on-the-go, a decadent brunch centerpiece, or a sweet afternoon treat. Whether you're baking for a crowd or indulging solo, these raspberry muffins with streusel topping will quickly become a household favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter (melted)
- 2 large Eggs
- 1 cup Milk
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh raspberries
- 0.5 cup Brown sugar
- 0.33 cup All-purpose flour (for streusel)
- 0.25 cup Unsalted butter (cold and diced)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 2.5 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.
In a separate bowl, whisk together 0.5 cups of melted unsalted butter, 2 large eggs, 1 cup of milk, and 1.5 teaspoons of vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Carefully fold in 1.5 cups of fresh raspberries, ensuring they are evenly distributed.
To make the streusel topping, combine 0.5 cups of brown sugar, 0.33 cups of all-purpose flour, and 0.25 cups of cold, diced unsalted butter in a small bowl. Use a fork or your fingers to crumble the mixture until it resembles coarse crumbs.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Sprinkle the streusel topping generously over each muffin.
Bake the muffins in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 571.1 g | 208% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 292.3 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 553 mg | 43% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
