Raspberry Muffins with Streusel Topping
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.
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!
Raspberry Muffins with Streusel Topping
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
- preheat the oven to 400 degrees
- in a medium bowl combine 1 3/4 cups flour, sugar, baking powder and salt
- in another bowl whisk together the milk, egg, butter and vanilla extract
- in a small bowl gently toss the raspberries with the remaining 1/4 cup flour
- pour the wet ingredients into the dry and stir until just combined. It will be lumpy but don't over mix.
- fold in the raspberries and the remaining flour
- place paper liners into a muffin pan
- fill the liners 3/4 of the way full (the easiest way is to use an ice cream scoop)
streusel topping
- in a small bowl combine the flour, butter and brown sugar
- sprinkle over the tops of the muffin batter in each tin
- 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.
Nutrition
So good & easy. Will make again soon. What kind of fruit would you recommend besides raspberries? Same amount of other? Came out super moist.
Absolutely amazing! I need to make another batch soon! My sister and I picked wild raspberries today and wanted to make something tasty with them. We made a good decision!
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!
I can almost taste them through the monitor! Yum!