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–+ servings
raspberry muffins on a cooling rack with the muffin tin in the background

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
Cook Time 24 minutes

Ingredients
  

  • 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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