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Moist Buttermilk Raspberry Muffins with Streusel Topping

Three freshly baked raspberry muffins with a thick, golden crumb topping, sitting on a white plate.
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Follow this recipe to make bakery-style raspberry muffins that are moist and fluffy, topped with a sweet, crunchy streusel.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk the melted butter, egg, buttermilk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the raspberries. If using frozen berries, do not thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the prepared streusel topping generously over the top of the batter in each cup.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the fluffiest muffins, measure your flour by spooning it lightly into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • If you do not have buttermilk, mix 3/4 cup of regular milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • To add white chocolate, gently fold 1/2 cup of white chocolate chips in with the raspberries in step 6.

Nutrition

Find it online: https://whiskdaily.com/best-raspberry-muffins-moist-fluffy-recipe/