Introduction
These Raspberry Streusel Muffins are the perfect combination of tender, tangy, and sweet. The rich sour cream batter bakes up incredibly moist, while the juicy raspberries burst with flavor in every bite. A buttery oat streusel topping adds a delightful crunch and a bakery-style finish you’ll love.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup full-fat sour cream
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 teaspoons baking powder
- 1 cup fresh raspberries (can substitute frozen)
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) butter (softened)
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it thoroughly.
- First, make the streusel topping. In a small bowl, combine the second listed 1/2 cup granulated sugar, 1/4 cup softened butter, 1/2 cup rolled oats, 1/4 cup all-purpose flour, and 1/4 teaspoon ground cinnamon. Use a fork or your fingers to mix until crumbly. Set aside.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, and kosher salt.
- In a large mixing bowl, use an electric mixer or a wooden spoon to cream together the first listed 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and sour cream until just combined.
- Gently fold the dry flour mixture into the wet ingredients using a spatula, mixing until only a few streaks of flour remain. Be careful not to overmix.
- Add the raspberries and fold them into the batter very gently to avoid breaking them.
- Divide the batter evenly among the 12 prepared muffin cups. Generously sprinkle the prepared streusel topping over each muffin, pressing it down lightly so it adheres.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The streusel should be golden brown.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Jam Swirl: Fold the berries in gently, then add a teaspoon of raspberry jam swirled into the top of each muffin cup before adding streusel for a double raspberry punch.
- Mini Muffins: For bite-sized treats, use a mini muffin tin and reduce baking time to 12-15 minutes.
- Crumb Cake Style: Press half the batter into a greased 8×8 inch pan, sprinkle with half the streusel, add the remaining batter and top with remaining streusel. Bake for 35-40 minutes.
- Lemon Zest: Add the zest of one lemon to the muffin batter to brighten the flavor and complement the raspberries beautifully.
Tips for Success
- Ensure your butter and eggs are at room temperature for a smooth, even batter that bakes up perfectly.
- Toss frozen raspberries in a tablespoon of the measured flour from the dry ingredients before folding them in to prevent them from sinking and bleeding too much.
- Use a large cookie scoop or ice cream scoop to evenly divide the batter among the muffin cups for uniform baking.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer bag for up to 3 months. To reheat, warm in a 300°F oven for 5-10 minutes or microwave for 15-20 seconds.
FAQ
Can I use frozen raspberries?
Yes, use them directly from frozen without thawing. Toss them in a bit of flour to prevent excess juice from discoloring the batter.
My streusel melted into the batter. Why?
This usually happens if the butter in the streusel is too soft or melted. Make sure your butter is just softened, not warm, for the best crumbly texture.
Can I use low-fat sour cream or yogurt?
For the moist, rich texture of these muffins, full-fat sour cream is recommended. Low-fat versions may result in a drier crumb.
Why use kosher salt?
Kosher salt dissolves more evenly than table salt. If you only have table salt, use about 3/4 teaspoon.
How do I know when the muffins are done?
The tops should be golden and spring back when lightly pressed. The most reliable test is a clean toothpick inserted into the center (avoiding a berry).
Can I make the batter ahead of time?
It’s not recommended, as the baking powder will begin to activate once wet and may result in less rise. It’s best to mix and bake immediately.