Get ready to transform your ordinary morning into an extraordinary culinary experience with these irresistible Raspberry Almond Streusel Muffins! Imagine biting into a tender, buttery muffin bursting with juicy raspberries, topped with a crispy, nutty streusel that will make your taste buds dance. These aren't just muffins; they're a gourmet breakfast sensation that will have everyone at your table begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality treats right from your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 cup fresh raspberries
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix melted butter, milk, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; some small lumps are okay.
- Carefully fold in fresh raspberries, distributing them evenly throughout the batter.
- For the streusel topping, combine brown sugar, flour, sliced almonds, and cinnamon in a small bowl. Mix until crumbly.
- Fill each muffin cup about 2/3 full with batter, ensuring even distribution.
- Sprinkle the prepared streusel topping generously over each muffin.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use fresh, ripe raspberries for the best flavor and texture. If using frozen raspberries, do not thaw them before adding to the batter to prevent color bleeding.
- Be careful not to overmix the batter. Overmixing can lead to tough, dense muffins. Stop mixing as soon as the dry and wet ingredients are just combined.
- For extra moisture, you can substitute some of the milk with sour cream or Greek yogurt.
- To prevent raspberries from sinking to the bottom, lightly dust them with a tablespoon of flour before folding into the batter.
- For a more intense almond flavor, add 1/2 teaspoon of almond extract to the wet ingredients.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Let the muffins cool slightly in the tin before transferring to a wire rack to prevent them from falling apart.
Nutrition Facts
Calories: 303kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
