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Raspberry Streusel Muffins

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.

 

Raspberry Streusel Muffins

Raspberry Streusel Muffins

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

Instructions

  1. Preheat oven to 375.
  2. Line muffin pan with paper liners.
  3. Whisk together 1/2 cup flour and 1/2 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.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Bonnie

Saturday 3rd of July 2021

How many muffins does this make??

Liz Lampman

Saturday 3rd of July 2021

It makes 10-12 muffins.

Pam

Wednesday 16th of December 2020

Absolutely the most delicious muffins that I’ve ever baked!! My only complaint is that I couldn’t find out how many servings the recipe makes. I made 6 muffins but they were overflowing the muffin tin and I had to bake them longer. If anyone knows what size muffin tin that I should use, please let me know.

Vicki

Saturday 16th of May 2020

Just made these! That are delicious!! I added white chips to the batter too!

Elva Roberts

Tuesday 26th of September 2017

Raspberries are so delicious and healthy, I know these muffins will be made for my family. Thank you for sharing this recipe with us.

jan

Tuesday 16th of August 2016

Oh yum. I just picked some blackberries, so I am going to give this a go with those.

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