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4.58
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7
votes
Raspberry Muffins with Streusel Topping
Nothing beats fresh Raspberry Muffins in the morning except fresh raspberry muffins with streusel topping!
Course
Breakfast
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
Calories
234
kcal
Author
Aubrey Cota
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
Calories:
234
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
40
mg
|
Sodium:
195
mg
|
Potassium:
153
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
345
IU
|
Vitamin C:
3.7
mg
|
Calcium:
66
mg
|
Iron:
1.3
mg