Dessertsculinaryhill5.0
Raspberry Muffins
My bakery-style Raspberry Muffins come with a crunchy, buttery brown sugar streusel that adds flavor and texture in all the right ways.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
baking powder2 teaspoons(1 pint) raspberries washed, drained, and picked-over, or frozen (see note 1)2 cupsteaspoon salt1/8
2
In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in raspberries.
eggs2(1 pint) raspberries washed, drained, and picked-over, or frozen (see note 1)2 cups
3
To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
granulated sugar2 tablespoons(1 pint) raspberries washed, drained, and picked-over, or frozen (see note 1)2 cupsteaspoon salt1/8
4
Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to ⏱️ 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
Nutrition Facts
calories
288 kcal
fat Content
11 g
serving Size
1 muffin
fiber Content
3 g
sugar Content
23 g
sodium Content
284 mg
protein Content
4 g
trans Fat Content
0.4 g
cholesterol Content
54 mg
carbohydrate Content
44 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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