Raspberry Muffins With Streusel Topping

by Diana Rattray

Start your day with a delectable raspberry muffins. These muffins are filled with juicy raspberries and baked with a crunchy brown sugar and pecan streusel topping. It’s one of our favorite muffin recipes! Frozen unsweetened raspberries work well in these muffins.

Recipe Variations

• Skip the streusel topping and finish them with sparkling sugar or a cinnamon-sugar blend.
• Add spice to the muffins. Add 1/2 teaspoon of cinnamon to the streusel topping.
• Fold 1/2 cup of chopped pecans into the batter for extra texture.

Raspberry Muffins With Streusel Topping

Diana

Get ready for a delightful treat – raspberry muffins! Made with juicy raspberries and a crunchy streusel topping, they’re a breakfast dream!

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Servings 12 servings

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Course Muffins

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Ingredients

  

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• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup granulated sugar
• 1/2 cup milk, low fat is okay
• 8 tablespoons, 1/2 cup butter, melted
• 1 cup frozen whole raspberries, unsweetened

Topping

• 1/4 cup flour
• 2 tablespoons melted butter
• 4 tablespoons chopped pecans
• 1/4 cup brown sugar, packed

Instructions

• Lightly grease a muffin pan or line with paper cupcake liners. Heat oven to 375 F.
• Combine the 1 1/2 cups of flour, baking powder, and granulated sugar in a bowl; whisk to blend.
• In another bowl, whisk together the egg, milk, and 1/2 cup of melted butter. Stir the milk and egg mixture into the dry ingredients, stirring just until moistened. Fold in the frozen raspberries.
• Spoon the batter into the prepared muffin cups, filling about 2/3 full.
• Combine the topping ingredients, stirring until blended and crumbly. Sprinkle over the muffins.
• Bake muffins for about 20 to 25 minutes.

Keyword muffins, raspberry muffins

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