Perfect Raspberry Streusel Muffins

After a summer dedicated to perfecting blueberry muffins, I embarked on a five-season journey to create the ultimate raspberry muffins. While swapping blueberries for raspberries seemed like the obvious choice, it took numerous trials to achieve the perfection I envisioned. These raspberry streusel muffins are the result of that pursuit, and they are everything I dreamed of and more: substantial, moist, infused with lemon, just the right level of sweetness, and bursting with a constellation of raspberries.

Here's what I discovered along the way:

Raspberries: The key to achieving the perfect raspberry muffin is using the correct amount of raspberries. Unlike blueberries, raspberries don't spill into the batter as much, so you need a higher concentration to achieve the desired flavor. Half a pound, or about 1 2/3 to 1 3/4 cups, is the ideal amount for 6 muffins.

Frozen raspberries: While fresh raspberries work well, I found that using frozen raspberries yields even better results. Stirring them into the batter while still frozen creates a thicker batter that rises higher and spreads less during baking. However, fresh raspberries can still be used, keeping in mind that the muffins may be flatter.

Size: These muffins are intentionally larger, clocking in at 4 to 5 ounces each, with more than one-third of that weight coming from raspberries. Making 6 muffins instead of the typical 9 results in towering, bakery-style muffins that feel like a special treat.

Streusel: While I couldn't explain why raspberry muffins require streusel while blueberry muffins do not, I found a solution to streamline the process. By incorporating the streusel ingredients into the early stages of the batter, there's no need for an extra step. It's muffin perfection in one simple recipe.

With these raspberry streusel muffins, every bite is a delightful burst of flavor, texture, and pure muffin bliss.

Raspberry Streusel Muffins

Ingredients

·         5 tablespoons (70 grams) unsalted butter, melted

·         1/2 teaspoon plus one pinch kosher salt

·         Slightly heaped 1/2 cup (105 grams) granulated sugar

·         1 2/3 cups (220 grams) all-purpose flour, divided

·         Half a medium lemon

·         1 large egg

·         2/3 cup (150 grams) plain unsweetened yogurt

·         1 1/2 teaspoons baking powder

·         1/4 teaspoon baking soda

·         8 ounces (225 grams) fresh or (ideally) frozen raspberries (1 2/3 to 1 3/4 cups; see Note)

Instructions

1.    Preheat the oven to 375°F (190°C). Prepare a muffin tin by greasing or lining with muffin liners.

2.    In a mixing bowl, combine the melted butter, a pinch of kosher salt, and the slightly heaped 1/2 cup of granulated sugar. Mix well.

3.    Add 1 cup of all-purpose flour to the butter mixture. Mix until crumbly and set aside 1/2 cup of this mixture for the streusel topping.

4.    Zest the half lemon into the bowl with the butter mixture.

5.    In a separate bowl, whisk the egg lightly, then stir in the plain unsweetened yogurt.

6.    Add the egg and yogurt mixture to the butter and flour mixture. Mix until just combined.

7.    Sprinkle the baking powder, baking soda, and the remaining 2/3 cup of flour over the batter. Mix until just combined, being careful not to overmix.

8.    Gently fold in the raspberries until evenly distributed throughout the batter.

9.    Divide the batter evenly among the muffin cups, filling each about 2/3 full.

10. Sprinkle the reserved crumb mixture evenly over the tops of the muffins.

11. Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

12. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

13. Serve and enjoy these delightful raspberry streusel muffins!

Note. If using frozen raspberries, it's best to fold them into the batter while still frozen to prevent excessive bleeding into the batter.

Pan Preparation

1.       Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter to ensure muffin spillover releases easily.

2.       Line 6 cups with muffin liners. If using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup to prevent burning.

Streusel Preparation

1.       In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of flour until it forms a clumpy mixture.

2.       Scoop out 1/4 cup (about 45 grams) and set it aside in a small bowl for the streusel topping.

Muffin Batter Preparation

1.       Finely grate the zest of half a lemon into the large bowl with the remaining streusel mixture.

2.       Juice the lemon half over the mixture.

3.       Add yogurt and egg, whisk to combine as smoothly as possible.

4.       Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, then whisk to thoroughly combine.

5.       Add remaining 2/3 cup (90 grams) of flour and all of the berries. Stir gently until the flour disappears.

Baking

1.       Divide the batter between six prepared muffin cups, heaping it as needed.

2.       Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.

3.       Bake at 375°F (190°C) for 25 to 30 minutes, or until a toothpick inserted from the top to the center of the muffin comes out batter-free.

4.       Let cool completely in the pan.

Storage

·         These muffins keep phenomenally. Store them either in their baking pan or on a plate uncovered to prevent mushiness on top.

·         They remain excellent even on day 3 and are still enjoyable on day 4.

Notes.       Raspberries by cup: Adjust measurement based on the type and state of raspberries used (frozen, defrosted, very ripe fresh).

·         Doubling the recipe: You can double this recipe to make 12 muffins without any changes. When doubling the sugar, simply measure 1 cup plus 1 tablespoon.