These raspberry streusel muffins are soft and fluffy and bursting with fresh, juicy berries. Complete with a buttery streusel topping and a simple vanilla glaze, these muffins will knock your socks off!
- 1 cup (125 g) all-purpose flour, spooned and leveled, plus more for dusting over berries
- 1 cup (135 g) cake flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- zest of one lemon
- 2 large eggs, room temperature
- 1/2 cup full fat Greek yogurt, room temperature
- 1 teaspoon vanilla
- 1 3/4 cups fresh or frozen raspberries
For Streusel Topping
- 1/2 cup (63 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 4 tablespoons unsalted butter, cold and cubed
For Vanilla Glaze
- 1 cup confectioner’s sugar
- 1 tablespoon greek yogurt (to thicken)
- 4 to 5 tablespoons whole milk
- Preheat oven to 375°F degrees. Line a 12 cup muffin pan with paper liners and set aside.
- Combine the granulated sugar and lemon zest. Use your hands to massage the lemon zest into the sugar for 15 to 20 seconds.
- In large bowl, whisk together cooled melted butter, sugar with lemon zest, eggs, Greek yogurt and vanilla. Whisk to combine well.
- In a separate bowl, whisk together the flours, baking soda and salt.
- Use a large spatula or wooden spoon to gently mix the dry ingredients in to the egg and sugar mixture, leaving a few streaks of flour remaining. Do not over mix.
- In a small bowl toss the raspberries with 2 tablespoons of flour to coat.
- Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Do not over mix.
- Cover the bowl with a dish towel and let rest at room temperature for 30 minutes. Meanwhile, make the streusel topping.
- Divide the batter equally amongst the muffin liners, filling to the top. For best results, only fill every other muffin liner. This allows more air flow around the muffins while baking resulting in a higher rise.
- Top each muffin with the cold streusel, covering generously.
- Bake for 18 to 19 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
- Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.
To make the streusel, combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles course crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.
To make the glaze, whisk together the confectioner’s sugar, yogurt, and whole milk in a small bowl until smooth and glossy. The glaze should be pourable but still thick. Drizzle over the tops of the muffins before serving.
Fresh or frozen berries can be used.
Store tightly covered at room temperature for up to 4 days.
May be frozen for up to 3 months.
**Recipe originally published June 2020.
Keywords: raspberry streusel muffins, raspberry muffins