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Raspberry Streusel Muffins

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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…

raspberry streusel muffins

streusel topping

raspberry streusel muffins

raspberry streusel muffins

 

raspberry streusel muffins

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Raspberry Streusel Muffins
Yields 12
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Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
For Muffins
  1. 1 3/4 cups flour + 1 Tbsp
  2. 2 3/4 tsp baking powder
  3. 3/4 tsp salt
  4. 1/2 cup sugar + 1 Tbsp
  5. 2 tsp lemon zest
  6. 1 egg, lightly beaten
  7. 3/4 cup milk
  8. 1/3 cup vegetable oil
  9. 1 cup fresh or frozen raspberries (if frozen, thaw, drain and pat dry)
For Streusel
  1. 1/4 cup sugar
  2. 2 1/2 Tbsp flour
  3. 1/2 tsp cinnamon
  4. 1 1/2 Tbsp cold butter
Instructions
  1. Preheat oven to 400ยฐ. 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.
  2. In a small bowl, add egg, milk and oil and stir well. Add to dry ingredients and mix just until moistened.
  3. 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.
  4. 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.
  5. Bake for 18 minutes. Remove from oven and immediately transfer muffins to a wire cooling rack.
Delectable http://delectablebakehouse.com/

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