Easy Raspberry Muffins with Streusel Topping Recipe
Tender and moist raspberry muffins bursting with fresh raspberries, topped with a buttery brown sugar streusel. Perfect for a grab-and-go breakfast or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 Muffins
- Category: Muffin
- Method: Baking
- Cuisine: American
Ingredients
For the Raspberry Muffins
- 1 Cup All Purpose Flour
- 1 ½ Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Egg
- ½ Cup White Sugar
- ½ Cup Sour Cream
- ¼ Cup Vegetable Oil
- 2 Teaspoons Vanilla Extract
- 1 Cup Raspberries
For the Streusel Topping
- ½ Cup All Purpose Flour
- ½ Cup Brown Sugar (Packed)
- ¼ Cup Butter (Softened)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a cupcake pan with paper liners to prevent sticking and ensure easy muffin removal.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, white sugar, egg, sour cream, and vanilla extract. Mix until smooth and well integrated.
- Add Dry Ingredients: Stir in the salt and baking powder. Gradually add the all-purpose flour a little at a time, mixing gently until just combined. Avoid overmixing to keep muffins tender.
- Fill Muffin Liners: Evenly divide the batter among the muffin liners, filling each about two-thirds full to allow room for rising.
- Make Streusel Topping: In a medium bowl, whisk together flour and brown sugar. Use two forks to cut in the softened butter until the mixture resembles coarse crumbs.
- Assemble Muffins: Top each muffin with a few fresh raspberries. Then sprinkle about 1-2 tablespoons of the streusel topping over each muffin for a sweet crunch.
- Bake: Bake the muffins in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- Measure flour correctly by spooning it into your measuring cup and leveling with a knife to avoid dense muffins.
- Use double-acting baking powder for proper leavening.
- Full-fat sour cream is best; Greek yogurt can be a substitute but may alter flavor slightly.
- Choose plump, deep red raspberries without excess moisture for best taste and texture.
- Use room temperature eggs for better batter mixing; warm cold eggs in water if needed.
- Use cold butter for the streusel topping to create chunky crumbs.
- Toss raspberries in a teaspoon or two of flour before folding into batter to prevent sinking.
- Rest the batter for 10 minutes before scooping to improve texture.
- Use an ice cream scoop to evenly portion batter, about ¼ cup per muffin or until liners are ⅔ full.
- Do not overmix batter to avoid tough muffins due to gluten development.
- Remove muffins from oven just as a toothpick comes out with a few moist crumbs to prevent dryness.
