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Raspberry Streusel Muffins Recipe

Raspberry Streusel Muffins Recipe photo by Taste of Home

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These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.—Rosemary Smith, Fort Bragg, California

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Raspberry Streusel Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

MUFFINS:
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter, melted
1 egg, lightly beaten
1 cup fresh or frozen whole unsweetened raspberries, divided
PECAN STREUSEL TOPPING:
1/4 cup chopped pecans
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter, melted

Directions

In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened.
Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries.
For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm. Yield: 12 muffins.

Nutritional Facts 1 serving (1 each) equals 234 calories, 12 g fat (6 g saturated fat), 45 mg cholesterol, 176 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Raspberry Struesel Muffins in Country Woman July/August 1990, p35

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Raspberry Streusel Muffins

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Reviewed on Jun. 09, 2011 by ruschca21

Delicious!!! I really love how the tartness of the raspberries contrast with the sweetness of the "muffin". I followed everything exactly as the recipe called, except I did add about 1/4 cup more flour to the "topping" portion to get more of a crumb.

Reviewed on Jul. 21, 2010 by cmead

I can hardly wait for raspberry season to begin each year so I can make these muffins. Becuase you have to put a second layer of batter on each muffin, they're not as quick as say, blueberry, but they're sure worth the extra few minutes. Don't try to stir the raspberries into the batter, they're too fragile.