Raspberry Cardamom Streusel Muffins
Fluffy buttermilk cardamom muffins with bursts of fresh raspberries in every bite and a crunchy streusel topping for the BEST muffin recipe EVER!
Ingredients
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
Instructions
- Preheat oven to 375F. Line your muffin tin every other one (so you'll bake 6 muffins per 12-count muffin tin).
- To Make the Raspberry Syrup: Combine the raspberries, sugar, lemon juice, and water if using fresh raspberries in a saucepan over medium high heat. Bring to a boil, then reduce heat to LOW and use a masher or fork to mash the berries. Sift in the flour, mix, and let simmer for 5-6 minutes, until thickened up. Remove from heat to cool.
- To Make the Streusel Topping: Combine all ingredients in a large bowl. Mix until crumb like texture. Set aside.
- To Make the Muffins: In a large bowl, mix the flour, baking powder, salt, and cardamom together. Set aside.
- In a separate bowl, whisk the eggs, buttermilk, sugar, vanilla, olive oil, and melted butter until smooth. Add the flour mixture to fold just until combined. Do not over mix!
- Fold in the raspberries and white chocolate chips just until combined. Use an ice cream scooper to evenly divide the dough between the muffin liners.
- Add a tablespoon of the raspberry syrup on top of each, then the streusel.
- Bake for 5 minutes at 375F, then reduce heat to 350F to bake for 15-20 minutes, or until a toothpick inserted into the centers comes out clean.
- Let cool in the pans for at least 10 minutes before enjoying!
Like the recipe? Leave a comment!