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Moist Buttermilk Raspberry Muffins with Golden Crumb Topping

A close-up of a raspberry muffins cut in half showing moist interior and bright red raspberries, topped with streusel.
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Bake bakery-style raspberry muffins that are moist and fluffy using buttermilk for extra tenderness. This easy recipe includes a sweet, buttery crumb topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 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 brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

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 crumb topping: In a small bowl, mix the 1/2 cup flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers 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 sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together the buttermilk, oil, egg, 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.
  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 prepared crumb topping generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin 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 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Bake at a higher initial temperature (400°F) for the first 5 minutes, then reduce the heat to 375°F (190°C) for the remainder of the baking time to help the muffins dome nicely.

Nutrition

Find it online: https://fooddexterity.com/raspberry-muffins-moist-buttermilk-crumb-topping/