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Streusel Raspberry Muffins

 Streusel Raspberry Muffins
As a child, I would go out with my sister and pick wild raspberries. We'd help our mom make jellies, jams, pies and muffins with the berries. Now, I like to make these muffins on weekend mornings when I have a few extra moments to enjoy them with a cup of tea.
18 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen raspberries
  • STREUSEL:
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup quick-cooking oats
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter
  • Confectioners' sugar

Directions

  • In a bowl, cream butter and sugar until light and fluffy; beat in
  • egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry

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Streusel Raspberry Muffins (continued)

Directions (continued)

  • ingredients; stir into creamed mixture alternately with sour cream
  • mixture just until moistened. Gently fold in raspberries. Fill
  • greased or paper-lined muffin cups two-thirds full. Combine flour,
  • oats, sugar, cinnamon and salt; mix well. Cut in the butter until
  • crumbly. Sprinkle over muffins. Bake at 400° for 18-22 minutes
  • or until muffins test done. Cool in pan 10 minutes before removing
  • to a wire rack. Dust with confectioners' sugar. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 178 calories, 9 g fat (5 g saturated fat), 36 mg cholesterol, 177 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.