muffins

raspberry almond streusel muffins

these bakery style raspberry almond streusel muffins are packed with flavor and texture. they're generously spiced with chai and filled with tart raspberries. each muffin is topped with a crunchy brown sugar almond streusel and drizzle of lemon maple glaze.

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.

raspberry almond streusel muffins

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!

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!
raspberry almond streusel muffins

what ingredients do I need to make these raspberry almond streusel muffins?

  • all purpose flour
  • almond flour
  • light brown sugar
  • chai spice
  • 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.

what baking tools do I need to make these bakery style muffins?

these raspberry almond streusel muffins are super easy to make! here’s what you need for the perfect muffins:

  • 12 ct. muffin pan
  • muffin liners
  • 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
    • bonus: less dishes to clean up!
raspberry almond streusel muffins

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. but, most people do not have buttermilk hanging out in their house! in that case, you should make homemade buttermilk. its 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
raspberry almond streusel muffins

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 autumn 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. mix well to combine
  • store in a spice jar or small mason jar

tips and tricks for a perfectly delicious bakery style muffins 

best substitutions for this recipe:

  • all purpose flour: for a gluten free option, I recommend
  • 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 
  • buttermilk try to use what a store bought version, but if needed 
    • find 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
    • aim for 15-30 minutes
  • 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 
    • 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 30 minutes 
  • cool to room temperature on a cooling rack 
  • the lemon maple drizzle is optional (but HIGHLY recommend!)
raspberry almond streusel muffins

more cozy streusel recipes to try!

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raspberry almond streusel muffins

raspberry almond streusel muffins

Megan
these bakery style raspberry almond streusel muffins are packed with flavor and texture. they're generously spiced with chai and filled with tart raspberries. each muffin is topped with a crunchy brown sugar almond streusel and drizzle of lemon maple glaze.
5 from 1 vote
Prep Time 35 mins
Cook Time 20 mins
Cooling Time 30 mins
Total Time 1 hr 25 mins
Course Breakfast, brunch, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 2-3 bowls for mixing
  • medium or large whisk
  • medium spatula or spoon
  • muffin liners
  • 12 ct muffin pan

Ingredients
  

brown sugar almond streusel

  • 1/2 c (60g) all purpose flour
  • 1/4 c (50g) light brown sugar
  • 1/2 tsp chai spice or ground cinnamon
  • 1/2 c (40g) sliced almonds
  • 4 tbsp (57g) unsalted butter, evenly cubed into small pieces

raspberry almond muffins

  • 1 3/4 c (210g) all purpose flour
  • 1/3 c (32-37g) almond flour
  • 2 tsp baking powder
  • 2-3 tsp chai spice sub with pumpkin or pie spice blends or ground cinnamon
  • 1/2 tsp salt
  • 4 tbsp (57g) unsalted butter, melted
  • 1/4 c (59ml) canola oil or other neutral baking oil
  • 1 c (200g) granulated sugar
  • 2 (114g) large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp almond extract, optional but recommended
  • 1/2 c (118ml) buttermilk
  • 1/2 c (118ml) greek yogurt or sour cream
  • 2 c (250g) fresh or frozen raspberries see notes

lemon maple glaze

  • 1 c (125g) powdered sugar, sifted
  • 1 tbsp (30ml) pure maple syrup
  • 1-2 tbsp (30-60ml) lemon juice

Instructions
 

  • Line a 12 ct. muffin pan with cupcake or muffin liners. Set aside.
    Preheat the oven to 400 F (204 C).
    If making your own buttermilk, add 1 1/2 tsp lemon juice to the 1/2 c whole milk now. It needs about 10 minutes to curdle.
  • Whisk together the dry ingredients for the streusel topping in a small mixing bowl.
    Work in the cubes of butter until the mixture comes together into coarse pieces of sand, with some larger pieces mixed in. Set the bowl in the fridge to chill while preparing the muffins.
  • Whisk the flours, baking powder, chai spice and salt together until well combined.
  • Whisk the melted butter, oil, sugar, eggs, vanilla, buttermilk and yogurt together until smooth and well combined. The liquid will be a pale yellow once all is mixed together.
  • Stir in the dry ingredients with a spoon or spatula until just combined.
  • Fold in the fresh or frozen raspberries.
  • Let the muffins rest in the fridge for 15-20 minutes. This brief rest period helps to hydrate the flours and will result in a higher lift, making them bakery style.
    *If you would like to skip this step, feel free. I like to use this time to clean up and get everything prepped for the last steps of the recipe.
  • Scoop the muffin batter into each lined muffin tin. Top with the streusel. Press the streusel gently into the muffin batter.
  • Bake at 400 F (204C) for 10 minutes.
    THEN REDUCE the oven temperature to 350 F (177C) for the remaining time.
    Fresh raspberries will bake for an additional 10 minutes (18-20 minutes total)
    Frozen raspberries will bake for an additional 15-18 minutes (25-28 minutes total)
    The muffins are done when a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
  • Cool the muffins in the pan on a cooling rack for 30 minutes.
    While the muffins are cooling, mix the glaze.
    Remove the muffins to cool further on the cooling rack. Drizzle the lemon maple glaze on top. Allow 45-60 minutes to fully set the glaze.
    raspberry almond streusel muffins

Notes

fresh vs. frozen raspberries: this is up to you! in fact, use any sweet and tart berry or stone fruit in place of the raspberries. if using frozen:
  • do not thaw the berries before mixing into the batter
  • coat the frozen berries in 1 tsp flour prior to mixing in the batter
DIY chai spice: one of the first things I do at the start of a new baking season is mix up a batch of spices. for autumn 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. mix well to combine
  • store in a spice jar or small mason jar
Keyword bakery style muffins, raspberry almond muffins, streusel muffins
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