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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
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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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.
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