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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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

Directions Step-By-Step

1
In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a smaller bowl mix sour cream, milk and vanilla.
2
Combine 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.
3
Streusel: 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).
4
Bake 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