Raspberry Streusel Muffins

Streusel Muffins are one of my favourites but these Raspberry Streusel Muffins are absolutely amazing.  They are perfect for Breakfast or even as dessert, the freshness of the raspberries puts these muffins over the top!

Raspberry Streusel Muffins

INGREDIENTS
Muffins:
1 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 Egg
1/2 cup Sugar
1/2 cup Sour Cream
1/4 cup Vegetable Oil
1 tsp Vanilla
1 cup fresh Raspberries
Topping:
1/2 cup Flour
1/2 cup Brown Sugar
1/4 cup softened Butter

DIRECTIONS
Preheat oven to 375.
Line muffin pan with paper liners.
Whisk together 1/2 cup flour and 1/2 cup brown sugar.
Add in butter and use a fork to mix until crumbles form.
Stir together flour, baking powder and salt.
In another bowl, combine egg, sugar, sour cream, oil, and vanilla. Mix until blended.
Add wet ingredients to dry ingredients and mix until just combined.
Spoon batter into prepared pan.
Top each muffin with raspberries and then cover with streusel topping.
Bake about 20 minutes or until the toothpick inserted in the centre comes out clean.
Cool for 5 minutes in the pan then transfer to cooling rack.

5.0 from 1 reviews

Raspberry Streusel Muffins

 

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Ingredients

• Muffins:
• 1 cup Flour
• 1½ tsp Baking Powder
• ¼ tsp Salt
• 1 Egg
• ½ cup Sugar
• ½ cup Sour Cream
• ¼ cup Vegetable Oil
• 1 tsp Vanilla
• 1 cup fresh Raspberries
• Topping:
• ½ cup Flour
• ½ cup Brown Sugar
• ¼ cup softened Butter

Instructions

1. Preheat oven to 375.
2. Line muffin pan with paper liners.
3. Whisk together ½ cup flour and ½ cup brown sugar.
4. Add in butter and use a fork to mix until crumbles form.
5. Stir together flour, baking powder and salt.
6. In another bowl, combine egg, sugar, sour cream, oil, and vanilla. Mix until blended.
7. Add wet ingredients to dry ingredients and mix until just combined.
8. Spoon batter into prepared pan.
9. Top each muffin with raspberries and then cover with streusel topping.
10. Bake about 20 minutes or until the toothpick inserted in the centre comes out clean.
11. Cool for 5 minutes in the pan then transfer to cooling rack.

3.2.2885