Raspberry Streusel Muffins
A delightful treat that brings a burst of fresh berry flavor in every bite, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh raspberries
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup rolled oats
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Cream the softened butter and granulated sugar together until fluffy.
- Beat in the eggs one at a time, then mix in the milk and vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in the raspberries gently with a spatula.
- Prepare the streusel topping by mixing brown sugar, rolled oats, flour, cinnamon, and butter until crumbly in a separate bowl.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool slightly before serving.
Notes
Store muffins in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Find it online: https://www.zaynkitchen.com/raspberry-streusel-muffins-recipe/