The sweet and sour flavors in these Raspberry Streusel Muffins go well together. There are fresh raspberries all over the soft muffin base, and a buttery streusel on top gives it the perfect crunch.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup milk. 1 tsp vanilla extract. 1 1/2 cups fresh raspberries. For Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 2 tbsp unsalted butter, cold and diced.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Whisk the flour, sugar, baking powder, and salt together in a bowl. Melt the butter and add the eggs, milk, and vanilla extract to a different bowl. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. The fresh raspberries should be added slowly. Almost all the way to the top of each muffin cup, fill it with batter. In a small bowl, mix the flour and sugar for the streusel topping. Add the cold, diced butter and mix until the mixture looks like big crumbs. Put some streusel on top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Have fun with your tasty Raspberry Streusel Muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
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