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Raspberry Streusel Muffins Recipe

Raspberry Streusel Muffins Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings


  • 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
  • 1/4 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, melted


  • 1. 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.
  • 2. 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.
  • 3. 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.