Description
These raspberry streusel muffins offer a tender crumb that yields to pockets of tart berries, while a golden, buttery streusel crackles on top, sending cinnamon-scented crumbs with every bite.
Ingredients
- 250 grams all-purpose flour
- 100 grams granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 240 ml milk
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 120 grams fresh raspberries
- 100 grams brown sugar
- 60 grams all-purpose flour
- 1/2 tsp ground cinnamon
- 50 grams cold unsalted butter
Instructions
- Preheat your oven to 190°C and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 250 grams all-purpose flour, 100 grams granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.
- In a separate bowl, beat 1 large egg, then add 240 ml milk, 60 ml vegetable oil, and 1 tsp vanilla extract; mix until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fold 120 grams fresh raspberries into the batter with a spatula.
- In a small bowl, combine 100 grams brown sugar, 60 grams all-purpose flour, and 1/2 tsp ground cinnamon; cut in 50 grams cold unsalted butter with a fork until the mixture forms coarse crumbs.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Sprinkle the streusel topping over each muffin generously.
- Bake for 20–25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Notes
- You can use frozen raspberries but keep them frozen until mixing to prevent color bleed.
- For a citrus twist, add 1 tsp lemon zest to the batter.
- Store cooled muffins in an airtight container at room temperature for up to three days.
- Reheat muffins in a warm oven or microwave for a few seconds before serving.