Raspberry Muffins with Streusel Topping

Raspberry Muffins with Streusel Topping_Real Housemoms

Nothing beats fresh Raspberry Muffins in the morning except fresh raspberry muffins with streusel topping!

 Weekend mornings just cry out for fresh muffins.  In my head I always make them out to be so much more work than they are.  I usually have all the ingredients on hand to make a batch too.  I love when things are already in my kitchen.  I had some leftover raspberries on hand from making these {Spiked} Raspberry Mango Strawberry Lemonades and knew that I was going to have to make some muffins.  I love muffins with fresh berries in them and these Raspberry Muffins with Streusel Topping are no exception.

Raspberry Muffins with Streusel Topping_post

When you take a bite out of these Raspberry Muffins with Streusel Topping you taste the vanilla (there’s a lot in there) and you get these pockets of warm delicious raspberry.  They almost taste like a donut to me with the streusel topping and warmth of the vanilla.  When my husband took a bite his eyes got wide and he started nodding so I knew I had a winner.  I can’t wait to make more of these this summer!

 

5.0 from 1 reviews
Raspberry Muffins with Streusel Topping
 
Prep time
Cook time
Total time
 
Nothing beats fresh Raspberry Muffins in the morning except fresh raspberry muffins with streusel topping!
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
muffins
  • 2 cups all-purpose flour
  • ½ cup granulate sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, melted
  • ¾ cup milk
  • 1 egg, lightly beaten
  • 2 tsp vanilla extract
  • 6 oz. fresh raspberries
Streusel Topping
  • ¼ cup flour
  • 2 tbsp butter, softened
  • 2 tbsp brown sugar
Instructions
  1. preheat the oven to 400 degrees
  2. in a medium bowl combine 1¾ cups flour, sugar, baking powder and salt
  3. in another bowl whisk together the milk, egg, butter and vanilla extract
  4. in a small bowl gently toss the raspberries with the remaining ¼ cup flour
  5. pour the wet ingredients into the dry and stir until just combined. It will be lumpy but don't over mix.
  6. fold in the raspberries and the remaining flour
  7. place paper liners into a muffin pan
  8. fill the liners ¾ of the way full (the easiest way is to use an ice cream scoop)
streusel topping
  1. in a small bowl combine the flour, butter and brown sugar
  2. sprinkle over the tops of the muffin batter in each tin
  3. bake in the oven for 18-20 minutes or until a toothpick inserted into the center comes out clean and the streusel topping is golden.

 

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I’m Aubrey. I’m Mom to two little monkeys and married to my best friend. I love finding food that’s easy to make and my family loves! Real Housemoms started as a way to share recipes with friends, now I just have a lot more friends!

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Comments

  1. says

    I made these yesterday after seeing them on Facebook – they are absolutely AMAZING!! I made a double batch and brought them to work – everyone LOVES them!! I made them exactly how it is written and I imagine you could use any kind of fruit – black berries, blue berries – I will definitely be making these again! Thanks so much for such a wonderful recipe!

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