Raspberry Streusel Muffins the Silver Palate
Indulge in the ultimate breakfast treat with these Raspberry Streusel Muffins inspired by The Silver Palate. Bursting with juicy fresh raspberries and topped with a buttery cinnamon streusel, these muffins strike the perfect balance between tart and sweet. The tender, buttery crumb is effortlessly achieved with simple pantry staples, while the rich streusel topping adds an irresistible crunch. Ready in just 35 minutes from start to finish, these bakery-style muffins are ideal for a cozy weekend, brunch gatherings, or as an on-the-go snack. Serve them warm to highlight the luscious, fresh berry flavor, and watch them disappear in no time. Perfect for raspberry lovers and baking enthusiasts alike, this recipe is a timeless classic!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and slightly cooled
- 0.75 cups Milk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh raspberries
- 0.5 cups Brown sugar (for streusel topping)
- 0.3 cups All-purpose flour (for streusel topping)
- 0.5 teaspoons Ground cinnamon (for streusel topping)
- 0.25 cups Unsalted butter, cold and cubed (for streusel topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, milk, egg, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined—be careful not to overmix.
Gently fold in the fresh raspberries, being careful not to mash them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To make the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.
Sprinkle the streusel topping evenly over the muffin batter.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 2311 mg | 100% | |
| Total Carbohydrate | 515.0 g | 187% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 283.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 489 mg | 38% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1142 mg | 24% | |
*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.
