Description
Delight in these moist and tender Raspberry Streusel Muffins, featuring a generous topping of buttery streusel with a hint of citrus zest. Perfectly balanced with fresh or frozen raspberries folded into a rich sour cream muffin base, these muffins offer a sweet and tangy burst in every bite. Ideal for breakfast, brunch, or a cozy snack.
Ingredients
For the Streusel
- 2 tablespoons salted butter, melted
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon orange zest (or try lemon or cinnamon)
For the Muffins
- 1 stick (1/2 cup) salted butter, melted
- 1/2 cup brown sugar
- 1 cup sour cream or plain Greek yogurt, at room temperature
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups fresh or frozen raspberries
- 1 tablespoon all-purpose flour (for tossing raspberries)
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 350°F (175°C). Line 12 muffin tins with paper liners to prevent sticking and ensure easy cleanup.
- Make the Streusel: In a small bowl, combine the melted butter, dark brown sugar, all-purpose flour, and orange zest. Stir until the mixture forms crumbly streusel topping.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, sour cream (or Greek yogurt), eggs, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and salt over the wet mixture. Gently mix until just combined without overmixing to maintain a tender crumb.
- Prepare Raspberries: Toss the raspberries with 1 tablespoon of flour in a separate bowl. This helps prevent the berries from sinking and bleeding into the batter.
- Fold in Berries and Streusel: Carefully fold the floured raspberries and about one-third of the streusel mixture into the batter, evenly distributing them without crushing the berries.
- Fill Muffin Tins and Top: Divide the batter evenly among the prepared muffin tins. Sprinkle the remaining streusel generously over each muffin for a crunchy topping.
- Bake: Place the muffin tray in the preheated oven and bake for 22 to 25 minutes, or until the muffins are set, a toothpick inserted comes out clean, and the tops are lightly golden.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin. Serve warm with butter and a sprinkle of flaky sea salt if desired for an extra touch of flavor.
Notes
- You can substitute orange zest with lemon zest or a pinch of cinnamon for different flavor profiles.
- If using frozen raspberries, do not thaw before folding to prevent excess moisture in the batter.
- For a dairy-free option, use a plant-based yogurt and vegan butter substitute.
- These muffins freeze well; wrap tightly and thaw before warming for best taste.
- Ensure eggs and sour cream are at room temperature to help the batter mix evenly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
