Name: Cardamom Raspberry Streusel Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (120g) all-purpose flour; 1 ½ teaspoon baking powder; 1 pinch salt; 1 large egg; ½ cup (100g) granulated sugar; 1 Tablespoon ground cardamom, freshly ground; ½ cup (120g) yogurt; ¼ cup (60 ml) vegetable oil, neutral in taste (such as canola oil); 1 teaspoon vanilla extract; 1 cup (120g) fresh raspberries; ½ cup (60g) all-purpose flour; ⅓ cup (70g) sugar; ½ stick (55g) unsalted butter, melted

Cardamom Raspberry Streusel Muffins

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Author: Delphine Fortin
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Desserts
Cuisine: American

These Cardamom Raspberry Streusel Muffins are fluffy, tender and packed with delicious sweet and juicy flavors. With one simple muffin batter and a crunchy streusel topping, they are the perfect bakery-style muffins out there!

Ingredients

Scale

For the raspberry muffins:

1 cup (120g) all-purpose flour
1 ½ teaspoon baking powder
1 pinch salt
1 large egg
½ cup (100g) granulated sugar
1 Tablespoon ground cardamom, freshly ground
½ cup (120g) yogurt
¼ cup (60 ml) vegetable oil, neutral in taste (such as canola oil)
1 teaspoon vanilla extract
1 cup (120g) fresh raspberries

For the streusel topping:

½ cup (60g) all-purpose flour
⅓ cup (70g) sugar
½ stick (55g) unsalted butter, melted

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Instructions

Preheat the oven to 425°F (220°C) and line a muffin pan with paper liners. Set aside.
In a large bowl stir together flour, baking powder and salt and set aside.
In a medium bowl, mix together egg and granulated sugar until combined. Add freshly ground cardamom and mix well. Pour in yogurt, vegetable oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and whisk until combined.
Spoon 2 Tablespoons of batter into each cavity of the prepared muffin tin and cover with the fresh raspberries. Set aside.
To make the crumb topping, whisk together flour and sugar in a bowl. Add melted butter and stir with a fork until crumbly. Divide the mixture on top of each raspberry muffin.
Place muffins in the oven and reduce immediately the oven temperature 375°F (190°C). Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.