Raspberry Sour Cream Muffins With Streusel Topping
These raspberry sour cream muffins with a streusel crumb topping are perfect for breakfast or dessert. They’re moist, sweet, tart, and bake easily in your air fryer or oven!
In a mixing bowl, combine the egg, sugar, sour cream, oil, and vanilla, and stir until well mixed
1 Large egg, ½ Cup granulated sugar, ½ Cup sour cream, ⅓ Cup olive oil, 1 Tsp vanilla extract
Add 1 cup flour, baking powder, baking soda, and salt, stirring until just blended (do not overmix)
1 Cup all purpose flour, ½ Tsp baking powder, ½ Tsp baking soda, ½ Tsp salt
Fold in the raspberries
1 Cup raspberries
In a small bowl, make the crumb topping by mixing the softened butter, brown sugar, and the remaining ½ cup flour, until the mixture is crumbly
¼ Cup all purpose flour, 2 Tbsp salted butter, ¼ Cup brown sugar
Fold the sliced almonds into the streusel mixture
2 Tbsp sliced almonds
Pour the muffin batter into a greased or lined muffin pan, or into individual silicone muffin cups, filling about ⅔ full
Top each muffin with crumb streusel topping (I used about 1 Tbsp per muffin)
Oven Directions
Preheat the oven to 375°F
Cook the muffins for about 20-25 minutes, or until a toothpick inserted into the center comes out clean
Cool for 5-10 minutes before removing to a wire rack to cool completely
Air Fryer Directions
Preheat your air fryer to 325°F
Cook on the air fry setting for 12-15 minutes, or until a toothpick inserted into the center comes out clean
Cool completely on a wire rack before removing the muffin liner
Notes
You can use an equivalent amount of boxed yellow cake mix in place of the all purpose flour and leavening agents
Sour cream may be substituted by Greek yogurt (and I highly recommend using raspberry flavor if you go that route)
You can use other oils like canola or vegetable in place of the olive oil
Feel free to swap the vanilla extract for almond, lemon or raspberry
This recipe also works well with blueberries instead of or in combination with the raspberries
For a citrusy variation, add 1 Tbsp of lemon zest to your batter, or for extra berry flavor, core your muffins and add raspberry jam inside!
If you are baking these muffins in the air fryer, pat down on the crumb topping to adhere it to the batter before air frying. This will prevent it from flying around in the air fryer
This recipe makes one dozen raspberry streusel muffins. You can double or halve the recipe if desired. If you halve, fill any empty muffin cups in your pan halfway full with water before baking
Cool completely before storing in the refrigerator for up to 3 days. For longer term storage, wrap and freeze raspberry crumb muffins for up to 3 months
To heat your raspberry sour cream muffin for eating, air fry for 3 minutes at 325°F, microwave for 30 seconds on high, or bake in the oven for 5 minutes at 350°F
Exact nutritional values will vary based on brand and flavor of ingredients, any toppings added, and actual quantity consumed, so please consider this a guideline only