Raspberry Streusel Muffins
- MAKES
- 12
- COOK TIME
- 20 Min
There's no shadow of a doubt that this rise 'n' shine recipe for Raspberry Streusel Muffins will be a welcome treat at breakfast. Full of fresh raspberries and topped with an extraordinary streusel topping, these muffins are perfect with your morning coffee, or anytime you get a sweet craving!
What You'll Need
- 2 tablespoon light brown sugar
- 1 1/4 cup plus 3 tablespoons all-purpose flour, divided
- 1/4 cup plus 1 tablespoon melted butter
- 1/3 cup milk
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries (see Note)
What to Do
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners and lightly coat with cooking spray.
- In a small bowl, combine brown sugar, 3 tablespoons flour, and 1 tablespoon butter. Stir until mixture is crumbly; set aside.
- In a large bowl, combine remaining butter, the milk, egg, and vanilla; stir until blended. Add remaining flour, the granulated sugar, baking powder, and salt; stir until just moistened. Gently stir in raspberries. Spoon batter evenly into muffin cups. Sprinkle with streusel topping.
- Bake 25 to 30 minutes, or until a toothpick comes out clean. Remove from muffin tin and cool on wire rack.
Notes
- Here's a tip to prevent your raspberries from sticking to the liners; in a small bowl, toss rasperries with 1 teaspoon of flour until evenly coated. Use them as instructed in the recipe.
- We're big fans of streusel topping around here! Another favorite is Amish Streusel Cake -- we recommend you give it a try!