Fluffy buttermilk cardamom muffins with bursts of fresh raspberries in every bite and a crunchy streusel topping for the BEST muffin recipe EVER!
Servings: 12 muffins
For the Buttermilk Raspberry Muffins:
- 2 1/4 cups All Purpose Flour
- 1/2 cups Granulated Cane Sugar, or 3/4 cups if you prefer sweeter muffins!
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Fine Sea Salt
- 1 tsp. Ground Cardamom
- 2 large Eggs, beaten
- 2/3 cup Buttermilk
- 2 tsp. Vanilla Extract
- 1/4 cup Olive Oil
- 1/4 cup Melted Butter
- 1/2 cup White Chocolate Chips
- 1 1/2 cups Fresh Raspberries, or frozen
For the Raspberry Syrup:
- 1 1/4 cups Frozen or Fresh Raspberries
- 1/4 cup Granulated Cane Sugar
- 2 tbsp. Water (only if using fresh berries)
- Juice of 1/2 Lemon
- 1 tbsp. Flour, sifted
For the Streusel Topping;
- 1/2 cup Granulate Cane Sugar
- 3/4 cup Flour
- 1/4 cup Melted Butter
- Pinch of Salt
- 1/2 tsp. Ground Cardamom