Raspberry Struesel Muffins

These muffins hide raspberries in two layers: a ribbon of berries in the middle and more on top, so every bite from crown to bottom has fruit running through it. The pecan streusel on top bakes into a crunchy, buttery shell that shatters when you break the muffin open.

The batter itself is straightforward and intentionally simple. Melted butter keeps things moist without needing oil, and stirring just until moistened (lumps are fine, even encouraged) ensures a tender crumb. Overmixing is the fastest way to turn a muffin tough and chewy.

Frozen raspberries work just as well as fresh here, and they actually bleed less into the batter during baking.

Pro Tips

• Don’t thaw frozen raspberries before adding them. Frozen berries hold their shape and don’t turn the batter pink and soggy.
• Cool the melted butter to lukewarm before mixing it with the milk and egg. Hot butter will start cooking the egg.
• Fill each muffin cup only about two-thirds full. These rise quite a bit and you need room for the streusel on top.
• Use your fingers to pinch the streusel topping into pea-sized clumps before sprinkling. Loose crumbs fall off; clumps stick and crunch.

Variations

• Swap pecans for sliced almonds in the streusel for a lighter, more delicate crunch.
• Use blueberries or blackberries instead of raspberries for a different berry profile.
• Add a teaspoon of lemon zest to the batter for a bright citrus note that complements the raspberries.