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Moist Buttermilk Raspberry Muffins with Streusel Topping

Close-up of a moist raspberry muffin cut in half showing bright red raspberries inside and a golden streusel topping.
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Bake bakery-style raspberry muffins that are moist and fluffy using buttermilk. This recipe includes a simple streusel topping for extra texture.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar (for batter)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for streusel)

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 topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1/4 cup granulated sugar for the topping. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  6. Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the reserved streusel topping evenly over the tops of the batter in each cup.
  9. Bake for 5 minutes at 400°F (200°C). 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 best texture, toss the raspberries lightly in one tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you do not have buttermilk, mix 3/4 cup of regular milk with 3/4 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • If you are looking for alternatives to traditional baking, consider how **meal planning** can help you organize your week for more time to bake.

Nutrition

Find it online: https://cutcooktaste.com/best-raspberry-muffins-moist-fluffy-recipe/