Tart berries dot a lightly sweetened muffin topped with a buttery, sweet topping in this Raspberry Streusel Muffins recipe.
After we moved this summer, I set out to unpack the kitchen first. After all, we needed to eat. But unpacking the kitchen is no simple endeavor. It always comes with a dual sense of excitement and overwhelm. It’s a big responsibility to decide where everything in the most-used room in the house will go — and to convince everyone else that the organization makes sense.
In evaluating all the cabinet space, I realized there was room for a cabinet filled with baking paraphernalia. All the Bundt pans and muffin tins, baking dishes and molds went into there. And it was glorious.
It felt so organized.
Then, it just sat there. Perfect stacks and rows, all untouched.
Obviously, that needed to change. And what better way to get started using my new kitchen for baking than with muffins? They are the gateway bake of the baking realm — quick, easy and ready to eat almost as soon as they leave the oven.
These Raspberry Streusel Muffins take the basic muffin a notch up with a buttery, sweet topping (don’t worry! It’s easy to make!). And let me tell you, they are absolutely delightful.
Ready to try them? Start by gathering your ingredients. This is really how you should start baking (or cooking) anything. Having all the ingredients handy makes the prep process go much faster.
I prefer to make the topping first so that it’s all ready to go when needed. All you need to do is mix the dry topping ingredients and then cut in the butter. Coarse crumbs will form.
Set that aside while you make the batter.
The batter is a one-bowl deal. Mix the wet ingredients. Add the dry ingredients. Mix. Don’t worry if it’s lumpy — it should be. And then stir in the raspberries. Easy peasy.
Divide the batter evenly among the 12 muffin cups. Then top with the crumb topping. See how easy this is?
Look how lovely Raspberry Streusel Muffins are hot from the oven! It’s a perfect ratio of muffin to crumb topping. And they are oh so delightful.
Now, who’s ready to dig in?
- 1/4 cup all purpose flour
- 1/3 cup packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cut into pieces
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberries
- Heat the oven to 400 degrees Fahrenheit. Line 12 muffin cups with liners and set aside.
- In a small bowl, prepare the streusel topping. Stir together the flour, brown sugar and cinnamon. Add the cold butter pieces and use a pastry blender or two knives to cut the butter into the flour mixture. When the pieces are uniformly small, it's ready. Set aside.
- Now, it's time to prepare the muffin batter. In a large mixing bowl, whisk together the milk, oil and egg until fully combined. Add the flour, sugar, baking powder and salt and stir until moistened. The batter won't be perfectly smooth — it doesn't need to be.
- Add the raspberries to the batter. Stir gently to combine.
- Divide the batter evenly among the 12 muffin cups. Top each with streusel, dividing it evenly among them (about 1 tablespoon of streusel topping per muffin).
- Slide the muffin pan into the oven and bake for 20-25 minutes or until the muffins are golden. They are done when a cake tester inserted in the middle of one comes out free from batter.
- Cool for at least 10 minutes before eating.