I wrote this whole post about these fabulous Raspberry Streusel Muffins and then saved it so I could attend my whining children and come back to it in a bit. Well, when I came back to it, everything was gone!!! I guess it’s okay because it was mostly a rant about how I used to stop at this coffee house every morning on my way to work and get a latte and a blueberry muffin with a streusel topping that would fall all over my lap when I’d take a bite. I would have to brush myself and my seat off when I got out of the car. I loved it so much though. Anyway, they changed their muffins one day and I was so upset. That was 2 years ago….clearly, I’m still pretty upset about it. I should really move on.
So, these raspberry streusel muffins were just as big of a hit as my banana oat muffins. Muffins are my go-to breakfast option. You can pack them with healthy stuff and your kids won’t know the difference, plus, they can be very filling. Now, I wouldn’t call these healthy like some other muffins I’ve made but who cares? Not I.
You can use fresh or frozen raspberries for these muffins. I like frozen berries because not only are they cheaper, but they thaw really well. I thawed some berries and then patted them with paper towels to remove excess moisture. They get smooshed a bit more than fresh berries would but when you fold them into the batter it won’t make any difference. I added a lovely streusel topping that makes these muffins crave-worthy. They are moist and fluffy inside with a somewhat crisp topping that will fall all over your lap. Just like my morning muffin of yesteryear. Tears…
- 1 3/4 cups flour + 1 Tbsp
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup sugar + 1 Tbsp
- 2 tsp lemon zest
- 1 egg, lightly beaten
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 cup fresh or frozen raspberries (if frozen, thaw, drain and pat dry)
- 1/4 cup sugar
- 2 1/2 Tbsp flour
- 1/2 tsp cinnamon
- 1 1/2 Tbsp cold butter
- Preheat oven to 400°. Line a muffin pan with paper liners or grease well. In a large bowl, combine 1 3/4 cups flour, baking powder, salt, 1/2 cup sugar and lemon zest. Make a well in the center and set aside.
- In a small bowl, add egg, milk and oil and stir well. Add to dry ingredients and mix just until moistened.
- In another small bowl, combine raspberries, 1 Tbsp flour and 1 Tbsp sugar. Toss gently to coat. (If using thawed berries, this might not work so well. It might turn into mush but that's okay!) Fold berries into batter.
- Spoon into muffin cups, filling 2/3 full. In another small bowl, combine 1/4 cup sugar, 2 1/2 Tbsp flour and cinnamon. Cut in cold butter using a pastry blender, a fork or your fingers, until crumbly. Sprinkle over muffins.
- Bake for 18 minutes. Remove from oven and immediately transfer muffins to a wire cooling rack.