Raspberry Streusel Muffins (Soft, Bakery Style)
Raspberry streusel muffins combine fresh berries with a buttery crumb topping for a tender, fruity breakfast or snack.
Ingredients
Crumb Topping
- 1/2 cup all-purpose flour 63g
- 1/3 cup granulated sugar 67g
- 1/2 stick butter 57g, melted
Muffins
- 1 cup all-purpose flour 125g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup granulated sugar 100g
- 1/2 cup yogurt 120g
- 1/4 cup vegetable oil 60ml
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries 125g
Instructions
Crumb Topping
Preheat Oven to 400°F:
Preheat oven to 400°F (205°C). Line a standard muffin pan with paper liners.
Muffins
Make Crumb Topping:
Make the crumb topping: In a small bowl, whisk together 1/2 cup flour and 1/3 cup sugar. Add melted butter and stir with a fork until crumbly. Set aside.Mix Dry Ingredients:
Make the muffins: In a large bowl, stir together 1 cup flour, baking powder, and salt. Set aside.Combine Wet Ingredients:
In a medium bowl, mix together egg and 1/2 cup sugar until combined. Mix in yogurt, oil, and vanilla extract.Fold Wet into Dry:
Fold wet ingredients into dry ingredients and mix by hand until just combined.Spoon Batter into Tin:
Spoon batter into prepared muffin tin, about 2 tablespoons per cup.Add Raspberries and Streusel:
Top batter with raspberries, then cover raspberries with streusel topping.Bake at 375°F:
Place in oven, reduce heat to 375°F (190°C), and bake 18-20 minutes or until a toothpick inserted in center comes out clean.Cool Muffins:
Cool in pan for 5 minutes, then remove muffins to a wire rack to cool completely.