Raspberry Struesel Muffins

Recipe Rating:
 1 Rating
Serves: 12-16
Prep Time:
Cook Time:

Ingredients

STRUESEL TOPPING
1/3 c brown sugar, firmly packed
1/3 c whole-wheat pastry flour
1/4 tsp cinnamon
3 Tbsp buttery spread (such as smart balance)
1/3 c walnuts, chopped
pinch salt
MUFFINS
2 c whole-wheat pastry flour
3/4 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 c almond milk
3/4 tsp vinegar
1 Tbsp milled flaxseed
3 Tbsp water
1 tsp vanilla
1 c raspberries (fresh or frozen)

The Cook

Emily Glover Recipe
x1
Full Flavored
Lawrence, KS (pop. 87,643)
pursuit2health
Member Since Feb 2012
Emily's notes for this recipe:
I love the raspberries in these muffins, but it's the struesel topping that really takes them over the top. I suggest these for breakfasts, snacks and desserts!
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Directions

1
For the struesel: In a medium bowl, combine all of the ingredients. Using clean hands, crumble it all together. Refrigerate until ready to use.
2
For the muffins: Make the buttermilk mixture by pouring milk atop vinegar and allowing this to rest.
3
Make the flax "egg" by combining the milled flaxseed with water.
4
In a large mixing bowl, combine the whole-wheat flour, sugar, baking soda, baking powder and salt.
5
In a smaller bowl, combine the buttermilk, flax egg and vanilla.
6
Fold in the raspberries. (This coating of flour prevents them from sinking to the bottom of the muffins, but may tint the muffins. Fold in the raspberries at the end if you don't want to muffins to be slightly pink.)
7
Pour the buttermilk mixture into the flour mixture in three sections, gently stirring after each new addition.
8
Either grease a cupcake pan or line it with cupcake liners. Fill each slot two-thirds way with batter. Top each with ~1 T of the struesel topping.
9
Bake in a 350 degree oven for 20-25 minutes, until firm, lightly browned and a wooden skewer comes out clean.
Comments

5 comments

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user susan simons imbossmare - Apr 24, 2012
These muffins sound so good.
user Beth Pollard cooksfor11 - Aug 21, 2013
Could I use sucanant in place of sugar?
user Beth Pollard cooksfor11 - Aug 21, 2013
Could I use sucanant in place of sugar?
user Beth Pollard cooksfor11 - Aug 27, 2013
These are amazing!Made these last week.We
have a wheat mill so we ground our own wholewheat flour.
user Bobby Webb Bobdoescooking - Jan 31, 2014
Hi Emily, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click www.justapinch.com/groups/v... hope to see you there. Bobby

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