raspberry streusel muffins
(1 rating)
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This recipe courtesy of Daylene Ure. She is a very good friend and neighbor, who is a caterer, running her own business "Ure Personal Chef". She does prepared ahead meals for seniors, and caters lots of different kinds of events. She is a very resourceful,successful and talented cook. I thank her for all she has contributed to so many. These are wunderbar! Absolutely delightful!
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(1 rating)
yield
1 1/2 dozen muffins
prep time
15 Min
cook time
30 Min
Ingredients For raspberry streusel muffins
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1/2 cbutter
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1/2 cgranulated sugar
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1egg
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1/2 cmilk
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1/2 csour cream
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1 tsppure vanilla extract
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2 call purpose flour
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1/2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspground cinnamon
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1/4 tspsalt
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1 cfresh or frozen raspberries
- STREUSEL
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1/4 call purpose flour
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1/4 cquick cooking oats
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3 Tbspgranulated sugar
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1/4 tspground cinnamon
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1/8 tspsalt
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3 Tbspcold butter
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confectioner's sugar
How To Make raspberry streusel muffins
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1In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a smaller bowl mix sour cream, milk and vanilla.
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2Combine dry ingredients, in yet another bowl and stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill(2/3 full) greased or paper lined muffin cups. Sprinkle Streusel over the muffins.
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3Streusel: Combine flour, oats, sugar, cinnamon and salt. Mix well. Cut in the butter until crumbly, about the size of a pea (not too small, not too big).
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4Bake at 400 for 18-20 minutes or until muffins test done (a wooden pick inserted into the middle comes out clean). Cool in pan for 10 minutes before removing to a wire rack. Dust with confectioners sugar(optional)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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