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Fluffy Raspberry Muffins Streusel

Fluffy Raspberry Muffins Streusel: Your New Favorite Snack

Fluffy Raspberry Muffins Streusel are a delightful twist on traditional muffins, featuring fresh raspberries and a crunchy streusel topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Substitute with half whole wheat flour for added fiber.
  • 3/4 cup Granulated sugar Can be substituted with honey or maple syrup.
  • 1/4 cup Brown sugar All granulated sugar can replace it if needed.
  • 2 teaspoons Baking powder Ensure it's fresh for the best results.
  • 1 teaspoon Baking soda Works well with acids in buttermilk.
  • 1/2 teaspoon Salt Essential in sweet recipes.
  • 1 cup Buttermilk Substitute with regular milk and 1 tbsp of lemon juice or vinegar.
  • 1/2 cup Vegetable oil Melted coconut oil is a healthy alternative.
  • 2 large Eggs Essential for binding and structure.
  • 1 teaspoon Vanilla extract Use pure extract for the best taste.
  • 1 cup Fresh raspberries Frozen can be used if handled properly.
For the Streusel Topping
  • 1/2 cup All-purpose flour Keep cold for the best results.
  • 1/4 cup Granulated sugar Adjust for your preferred sweetness level.
  • 1 teaspoon Cinnamon It complements the raspberries beautifully.
  • 1/4 cup Cold butter Use cold for optimal texture.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Pastry cutter

Method
 

Steps
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or using paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gently pour the wet mixture into the dry ingredients and fold until combined.
  5. Carefully fold in the fresh raspberries.
  6. In a small bowl, combine flour, sugar, and cinnamon for the streusel topping, then cut in the cold butter until crumbly.
  7. Fill each muffin cup three-quarters full with batter and sprinkle with streusel topping.
  8. Bake for 22-25 minutes or until golden brown and a toothpick comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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