Raspberry Muffins

"A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups."
 
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photo by Nancy G. photo by Nancy G.
photo by Nancy G.
Ready In:
40mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
  • For Muffins: Preheat oven to 400º.
  • Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
  • Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
  • Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
  • Fold in the raspberries being careful not to break up the berries too much.
  • Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
  • Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.

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Reviews

  1. Very good muffin recipe! Resulted in tender, moist muffins that were just the right balance of sweet and slight tartness from the berries. My kids gobbled them up. I used frozen raspberries that I thawed overnight, 1/4 c. butter and 1/4 c. Smart Balance spread and it worked just fine. Thanks, I'll be making these again!
     
  2. Wow, are these tasty! Made them this snowy Colorado morning for breakfast. I followed the recipe exactly but I did have to add a bit more mild than what was stated. I also like that it makes extra streusel since I know I'll be making these again!
     
  3. I used all white whole wheat flour and butter milk--the muffins came out beautifully, even at high altitude. Moist and tender, not too sweet. This will be added to my muffin baking rotation.
     
  4. YUM!!! Will definitely make again. I was out of whole wheat flour so used all AP but will try some whole wheat next time. Nice combination of spices and fruit. I used unsweetened frozen raspberries and they were just right -- not overly sweet. Made 1/2 a batch of streusel and still had enough to freeze for another batch or two. Thanks for posting this recipe! Definitely 5 stars!
     
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