Muffins made with fresh raspberries and topped with a simple lemon glaze and a sweet streusel layer baked inside. These raspberry muffins are perfect for a weekend brunch or breakfast.
You know, because it’s the weekend and it’s Spring and we can never ever have enough muffin recipes and, today, it’s raspberry muffins. Don’t let the name fool you – these aren’t just simple raspberry muffins. These guys not only have juicy sweet raspberries, but there’s also a hint of vanilla along with a sneaky streusel layer that you may not even notice is there until you take that first bite and realize there’s a buttery brown-sugary layer baked right in.
Some Ingredients You’ll Need
The batter is a simple muffin batter that takes no time at all to mix up…
- resh raspberries – they’re tart and sweet and you can’t beat the color.
- There’s some Greek yogurt in the batter that gives it a nice tang.
- Vanilla bean: there’s nothing better than real vanilla beans, but you can substitute 1 teaspoon of vanilla extract if you don’t have vanilla beans on hand.
- And there are all the usual muffin suspects like butter, milk, egg, sugar, and all-purpose flour.
One of the best parts of these muffins is the secret streusel layer that bakes up inside the muffins. I like to drop a little bit in the center of each muffin before it bakes. Here’s what you need…
- Brown sugar
- All-purpose flour
Did I mention the glaze?
There’s a glaze…
It’s sweet. It’s lemony. It drips all down the sides the way a glaze should.
So really these muffins should be named Raspberry Vanilla Muffins with a Secret Streusel Layer and a Simple Lemon Glaze, but who has time for that?
It’s the weekend. Let’s keep it simple.
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These raspberry muffins have a hint of vanilla, a buttery streusel layer, and a simple lemon glaze. No mixer required!
For the Batter
- 1/4 cup unsalted butter, melted
- 1/4 cup greek yogurt
- 3/4 cup granulated sugar
- 3/4 cup 2% milk
- 1 egg
- 1 vanilla bean, seeds only
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh raspberries, roughly chopped
For the Streusel Layer
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 cup butter, melted
For the Glaze
- 2/3 cup confectioner’s sugar
- Juice of one lemon
- water, as needed
- Preheat oven to 350°F and spray a standard sized muffin tin with cooking spray.
- First, make the batter by mixing the butter, yogurt, sugar, milk, egg, and vanilla seeds together in a large bowl until well combined. In a separate, medium-sized bowl whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ones, in batches, and stir just until combined. Gently fold in the raspberries. Scoop about 1/3 cup of the batter into each prepared muffin cup.
- Next, make the streusel filling by combining the flour, brown sugar, allspice, and melted butter together in a small bowl. Top each muffin with about a tablespoon of streusel. Bake the muffins at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for about 10 minutes before transferring to a wired rack.
- To make the glaze, mix the confectioner’s sugar with the lemon juice until smooth. If the glaze is too thick thin it with a teaspoon of water or more until you get the right consistency. Add a little more sugar if it’s too thin.
- Spoon the glaze over each cooled muffin and serve once the glaze is set.
To remove the seeds from the vanilla pod just run a small knife along the vanilla bean to open it. Use the back of the knife to remove the seeds by gently scraping the knife across the opened pod. You can discard the pod, or stick it in a jar with some sugar to make some vanilla sugar.
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 347
- Sugar: 35.2g
- Fat: 10.9g
- Carbohydrates: 57.8g
- Fiber: 2.9g
- Protein: 5.6g