- 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
- 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.
Reviews for Raspberry Streusel Muffins
"These muffins are delicious! Very simple & quick to make. I've made them about 4 times and each time (following the recipe exactly) they've turned out perfect. The muffins are sweet without being overbearing; the topping adds texture. I've used pecans, walnuts, and almonds in the topping and they each tasted good. The muffins are very moist and I love reheating them by lightly toasting. They never get dry and taste like they were freshly baked. Dare I say this is my favourite muffin recipe ever? Yes. Yes, indeed."
"I love this recipe and use it with fresh raspberries. Today I tried it with fresh blueberries and I'm sure it will be just as good. I make just as the recipe states."
"Love this! My mom used to make these and she wrote down the recipe for me. A while back, I typed the recipe onto a card that was uniform with the rest of my recipe cards...but I accidentally forgot to copy the streusel recipe! So I called my mom to ask her for the recipe and she could not find it anywhere. I went online to search for Raspberry Streusel Muffins, clicked on Taste of Home's version, figuring there's a good chance my mom got it from the magazine, and started laughing when I saw it was originally published in Country woman--I remember her reading that magazine! Anyway, I love these so much! If you use frozen berries, you can just fold it into the batter to save a step :)"
"Easy to make. I might drizzle some frosting on top after the muffins are cooled but I obvioulsy don't need the extra calories."
"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."
"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."