Recipe by Lvs2Cook
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.
Top Review by oranjapeel
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!
- 236.59 ml packed brown sugar
- 118.29 ml flour
- 59.14 ml butter
- 2.46 ml cinnamon
- 236.59 ml flour
- 118.29 ml whole wheat flour
- 9.85 ml baking powder
- 4.92 ml cinnamon
- 1.23 ml salt
- 59.14 ml sugar
- 59.14 ml packed brown sugar
- 118.29 ml milk
- 118.29 ml butter, softened
- 1 egg, lightly beaten
- 236.59 ml fresh raspberries or 236.59 ml drained frozen raspberries
Directions See How It's Made
- 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.