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Bakery-Style Fluffy Raspberry Muffins with Buttery Crumb Topping

Three golden brown raspberry muffins with a crumb topping are displayed on a white plate.
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Make bakery-style raspberry muffins that are light, fluffy, and moist. This easy recipe uses sour cream for tenderness and features a delicious, buttery crumb topping. Perfect for breakfast or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries (do not thaw)
  • 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. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, egg, sour cream, milk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until 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 berries, do not toss them in flour first; just fold them in carefully to avoid crushing them.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Sprinkle the chilled crumb topping evenly over the top of the batter in each cup.
  9. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-18 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 the best rise and bakery-style domes, start baking at a higher temperature (400°F) for the first five minutes before lowering the heat.
  • If you want extra moisture, substitute the milk with buttermilk.
  • Toss fresh or frozen raspberries lightly in 1 tablespoon of flour before adding them to the batter to help prevent them from sinking to the bottom.

Nutrition

Find it online: https://daisyrecipe.com/best-bakery-style-raspberry-muffins/