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Bakery-Style Buttermilk Raspberry Muffins with Streusel Topping

Three delicious raspberry muffins with a golden brown streusel topping sitting on a white plate.
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Make moist, fluffy raspberry muffins at home using buttermilk for extra tenderness. This recipe includes a simple, buttery streusel topping for a bakery-style finish, perfect for breakfast or brunch.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). 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 a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  4. Prepare the wet ingredients: In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until combined.
  5. Combine the mixtures: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  6. Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Sprinkle the reserved streusel topping evenly over the top of each muffin.
  9. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 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 moistest results, avoid overmixing the batter after adding the wet ingredients to the dry. Mix only until the flour streaks disappear.
  • If you want to incorporate white chocolate, add 1/2 cup of white chocolate chips along with the raspberries in step 6.
  • If you are looking for alternatives to baking from scratch, consider using a **meal planning** service for your weekly dinners to save time.

Nutrition

Find it online: https://carlacooking.com/raspberry-muffins-buttermilk-streusel/