The delightful combination of tart raspberries and a sweet, crumbly streusel topping makes these Raspberry Streusel Muffins a cherished addition to any breakfast or brunch spread. Whether you're looking for an easy muffin recipe for a quick snack or a delicious fruit-filled breakfast treat, this homemade raspberry muffin recipe is sure to please.
Ingredients
Scale:
1 and 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 and 1/2 cups fresh raspberries
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsalted butter, cold and diced
1/2 teaspoon cinnamon (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined.
Gently fold in the fresh raspberries.
Divide the batter evenly among the muffin liners, filling each about two-thirds full.
To make the streusel topping, combine the flour, sugar, and cinnamon in a small bowl. Add the cold, diced butter and mix until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over each muffin, pressing it lightly into the batter.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
