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Bakery-Style Buttermilk Raspberry Muffins with Crumb Topping

Close-up of a halved raspberry muffins showing juicy berries inside, next to two fresh raspberries.
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Make moist, fluffy raspberry muffins at home using buttermilk for a tender crumb and top them with a sweet, buttery streusel for a bakery-quality treat perfect for breakfast or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar (for batter)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • For the Crumb Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the crumb topping first. In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the batter.
  2. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, baking soda, 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. Remove the crumb topping from the refrigerator and sprinkle it generously over the top of each muffin.
  9. Bake at 400°F (200°C) for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 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 extra fluffy muffins, toss the fresh or frozen raspberries lightly in one tablespoon of flour before folding them into the batter. This helps prevent the berries from sinking to the bottom.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • These muffins freeze well. Cool them completely, then wrap individually in plastic wrap and place them in a freezer-safe bag for up to three months. They are great for quick breakfast options, similar to using meal delivery services but homemade.

Nutrition

Find it online: https://blissbatter.com/best-raspberry-muffins-buttermilk-crumb/