How to Make Raspberry Streusel Muffins - A Step-by-Step Guide

There's something special about the combination of tart raspberries and sweet streusel topping that makes it perfect for breakfast or any time of the day. If you're a fan of muffins, then you're in for a treat with these delightful Raspberry Streusel Muffins.

These moist and fluffy muffins are bursting with juicy raspberries and topped with a buttery streusel crumble that adds an irresistible crunch. Perfect with a cup of coffee or tea, these muffins are a great way to start your day ...

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Ingredients

  • ½ cup butter or margarine, softened
  • ½ cup sugar
  • 1 egg
  • ½ cup sour cream
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup fresh or frozen raspberries
  • ¼ cup all-purpose flour
  • ¼ cup quick-cooking oats
  • 3 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons cold butter or margarine
  • ½ cup confectioners' sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 18
  • Yield: 18 servings

  • In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.