Ingredients:

  • 1 cup All-Purpose Flour (for streusel)
  • 1/4 cup Granulated Sugar (for streusel)
  • 1/4 cup Light Brown Sugar, packed (for streusel)
  • 1/2 teaspoon Ground Cinnamon (for streusel)
  • 4 tablespoons Unsalted Butter, cold, cubed (for streusel)
  • 2 cups All-Purpose Flour (for batter)
  • 3/4 cup Granulated Sugar (for batter)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 2 Large Eggs, room temperature
  • 3/4 cup Whole Milk or Buttermilk, room temperature
  • 1/2 cup Unsalted Butter, melted and slightly cooled
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Fresh or Frozen Raspberries

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. Make the Streusel: In a medium bowl, whisk together the streusel dry ingredients (flour, sugars, cinnamon). Cut in the very cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Mix Dry Ingredients: In a large bowl, whisk together the batter flour, sugar, baking powder, and salt until thoroughly combined.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs lightly, then whisk in the milk, cooled melted butter, and vanilla extract until just combined.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together until they are just combined. Do not overmix; a few streaks of flour are acceptable to ensure tenderness.
  6. Add Fruit: Gently fold the raspberries into the batter. If using frozen berries, fold them in very briefly to minimize colour bleeding.
  7. Fill and Top: Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 to 3/4 full. Sprinkle a generous amount of the cold reserved streusel topping over the top of each muffin.
  8. Bake: Bake for 5 minutes at 400°F (200°C). Immediately reduce the oven temperature to 375°F (190°C) and continue baking for another 17–20 minutes, or until a wooden skewer inserted into the centre comes out clean.
  9. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.