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    You are in: Home / Recipes / Raspberry Streusel Muffins Recipe
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    Raspberry Streusel Muffins

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 09, 2003

      Wonderful!!! Really wonderful. I made a couple of modifications, but nothing major. First, I spread the batter into an 8" square pan. Pressed the raspberries on top, then spread the sour cream over (not sure why you say to leave out the sourcream if you make a coffee-cake, Gracie, but you should keep it!). I toasted a mixture of pecans and almonds for the nuts. Everything else the same, spread the topping over, baked. It had to bake for about 10 minutes longer than the time specified. AWESOME!!! The sour cream really goes well with the raspberries - I really had my doubts. Usually in a recipe like this you mix sour cream and some powdered sugar, so I was a bit sceptical, but this was FANTASTIC! Husband loved it, too! Perfect weekend treat. Thanks so much!

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    • on July 23, 2013

      Very nice! I liked the sour cream. I chose to sub in oatmeal for the nuts due to guest's nut allergy. I left off the glaze. These are very sweet. Next time I would omit the lemon zest in the topping-- for us the lemon over powered the raspberry. Thanks for posting, Gracie.

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    • on December 22, 2009

      Even without the glaze they were fabulous! I especially loved them!

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    • on January 10, 2009

      Great recipe! Everyone who tried them loved them. In place of the glaze, I put a little more sugar in the muffins. I also made 6 jumbo muffins instead of 12 regular.

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    • on July 22, 2006

      Made them as muffins and they were excellent. I looked at them after 20 minutes but couldn't tell if they were done. I ended up with 23 minutes...and luckily they were fine.

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    • on July 05, 2004

      I have to agree with the other reviewers- these are excellent! I followed PetitFour's lead and made it in a 8x8 pan and did include the sour cream. I also left off the glaze because I am trying to pass this off as breakfast fare and they're plenty sweet without. Great sweet, moist and tender cake and the sour cream layer adds a great creamy tang! Since the butter is supposed to be melted I substitued part of it with vegetable oil, which I often do and that worked just fine. The lemon zest added a great flavor. I was a little concerned about the large quanity of cinnamon being overwhelming but it just added a very nice not-too-subtle (but definitely not overwhelming!- just about perfect) cinnamon flavor. Thanks for posting, these are YUMMY.

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    • on May 18, 2004

      Excellent muffins! The amount of butter was a bit scary but I reduced it slightly without any problems. Also, I found them sweet enough without the glaze so I left it off. Just made them last night and there are only five left!!

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    Nutritional Facts for Raspberry Streusel Muffins

    Serving Size: 1 (91 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 299.0
     
    Calories from Fat 132
    44%
    Total Fat 14.6 g
    22%
    Saturated Fat 7.2 g
    36%
    Cholesterol 44.4 mg
    14%
    Sodium 145.5 mg
    6%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 2.0 g
    8%
    Sugars 23.4 g
    93%
    Protein 3.5 g
    7%

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