Raspberry Almond Streusel Muffins

As summer draws to an end and autumn begins to stir, the urge to bake is strong. If you're anything like me, those baking sessions trend towards, easy, comforting and cozy. Bonus points if the end product results in a delicious breakfast, snack or mid day treat! These bakery style raspberry almond streusel muffins are the perfect way to enjoy the flavors of summer and autumn while easing into the baking season.

The beauty of these raspberry almond streusel muffins lies in their simplicity and layers of flavors and textures. From the pockets of tart raspberries, to the buttery spiced muffin and crunchy brown sugar almond streusel, the flavors both complement and highlight the others. These muffins are nearly one bowl, with the streusel claiming the second. Easy and delicious - sign me up for at least a dozen!

Don't forget to check out my always delicious Pistachio Muffins, Mini Blueberry Muffins, Cinnamon Streusel Muffins for even more cozy flavor.

In a few words, these raspberry muffins are:

• Bakery style
• Soft with pockets of tart jammy berries
• Crunchy
• Sweet
• Lightly scented with warming spices
• Perfect for breakfast, brunch or general snacking!

Ingredients

• All purpose flour
• Almond flour
• Light brown sugar
• Chai spice
  • See recipe notes for a DIY version
  • This is a good store bought one
• Sliced almonds
• Butter
• Baking powder
• Salt
• Canola oil
• Granulated sugar
• Eggs
• Vanilla extract
• Almond extract
• Buttermilk
  • See recipe notes for DIY version
• Sour cream or whole milk greek yogurt
• Fresh or frozen raspberries
• Powdered sugar
• Maple syrup
• Lemon juice

From these ingredients you will make the brown sugar almond streusel, raspberry almond muffins and the lemon maple glaze.

Baking Tools

• 12 ct. muffin pan
• Muffin liners
  • To make the liners you see in the recipe photos, see this article from the kitchn
• 2-3 mixing bowls
  • A small or medium one for the streusel.
  • Large one for the muffin batter.
  • Small one for the glaze.
• Whisk and spatula for mixing the batter
• Food scale
  • This is what I use to develop all my recipes.
  • Using a food scale is the most precise way to bake recipe.

How to make DIY buttermilk

• Buttermilk is something that is used in so many cakes and muffins. It helps create a tender, light and delicious crumb. However most people do not have buttermilk hanging out in their house! In that case, you should make homemade buttermilk. It's so easy to do and works great with milk and nut (or soy) based milk. Here’s how you make it: 
  • 1 c milk : 1 tbsp acid (like lemon juice, white distilled vinegar or ACV). to scale down, just remember: 3 tsp = 1 tbsp, therefore:
    • 1/3 c (79ml) milk: 1 tsp (5ml) acid 
    • 1/2 c (118ml) milk : 1 1/2 tsp (7.5ml) acid 
    • 2/3 c (158ml) milk: 2 tsp (10ml) acid 
    • 3/4 c (177ml) milk : 2 1/2 tsp (12.5ml) acid 
    • 1 c (237ml) milk : 3 tsp (1 tbsp, 15ml) acid
  • Baking tip: Milk needs about 10 minutes to curdle. an easy way to remember this is to mix the milk and acid right after you preheat the oven.

DIY chai spice blend

One of the first things I do at the start of a new baking season is mix up a batch of spices. For fall its chai spice and pumpkin spice. This blend is one I have used for a long time. It makes a lot, so scale down as needed.

• 3 tbsp ground ginger (16g)
• 2 tbsp ground cinnamon (15g)
• 1 tbsp ground allspice (6g)
• 1 tbsp ground cardamon (6g)
• 1.5 tsp ground nutmeg (3.5g)
• 1.5 tsp ground cloves (3.5g)
• Place all ingredients in a bowl and mix well to combine.
• Store in a spice jar or small mason jar.

Tips and tricks

Best substitutions for this recipe:

• All purpose flour: for a gluten free option, I recommend
  • the 1:1 flour from Bob’s Red Mill
  • or measure for measure from King Arthur Baking Co. 
• Raspberries: Any in season stone fruit or berries would work well here!
  • If using frozen, leave the fruit frozen and bake for additional time as needed (up to 10-20 minutes).
• Chai spice : I love the pairing of chai with almond and raspberries
  • I highly recommend using all if you can
  • If not, you can easily use a blend of 1 tsp cinnamon and 1 tsp ground ginger or use a pre-made pumpkin spice blend.
• Sugar: you can use an alternative sugar if its one you baked with already. 
  • I LOVE using maple sugar 
• Buttermilk: Try to use a store bought version, but if needed use the DIY version in the recipe notes.

Tips and tricks for the perfect muffins:

• Read through the recipe before starting. 
• This recipes calls for TWO baking temperatures
  • 400 F (204C) for 10 minutes
  • REDUCED down to 350F (177C) for additional time
• Use a “light hand” when folding the ingredients together.
• Rest time: This allows the glutens to hydrate and the batter to thicken.
  • The baking powder activates before and during baking.
  • This helps the muffins "pop" for the bakery style appearance.
  • Let the better rest for 30 minutes before baking.
• Look for the signs the muffins are done rather than stick strictly to the baking times. 
  • The sides will pull gently from the edges of the pan.
  • The top will be golden brown, but not burned.
  • A toothpick inserted into the center will come out with a few moist crumbs. 
• Cool in the pan on a cooling rack for no more than 20 minutes. 
• Cool the muffins out of the pan to room temperature.
• The lemon maple drizzle is optional but HIGHLY recommend!

more streusel recipes to try!

• spiced streusel plum cake
• banana coffee cake
• cardamom pear loaf cake
• raspberry almond scones
• maple pumpkin coffee cake (vegan)
• spiced walnut streusel pumpkin bread
• apple tahini crisp

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Make sure to tag me on instagram @olivesnthyme. For more delicious dessert ideas follow me on pinterest