Raspberry Streusel Muffins Recipe

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Raspberry Streusel Muffins

Amy Alusa

By
@amyalulsa

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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Rating:
★★★★★ 1 vote
Serves:
1 1/2 dozen muffins
Prep:
15 Min
Cook:
30 Min

Ingredients

1/2 c
butter
1/2 c
granulated sugar
1
egg
1/2 c
milk
1/2 c
sour cream
1 tsp
pure vanilla extract
2 c
all purpose flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
ground cinnamon
1/4 tsp
salt
1 c
fresh or frozen raspberries

STREUSEL

1/4 c
all purpose flour
1/4 c
quick cooking oats
3 Tbsp
granulated sugar
1/4 tsp
ground cinnamon
1/8 tsp
salt
3 Tbsp
cold butter
confectioner's sugar

Step-By-Step

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.

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.

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).

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)

About this Recipe

Course/Dish: Muffins