The Originators of Quick & Easy Cooking!
Must-Make Muffins: 12 Easy Muffin Recipes
Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy
Raspberry Streusel Muffins
(3 Votes)
Updated January 10, 2023
Share This Recipe
- MAKES
- 12
- COOK TIME
- 20 Min
There's no shadow of a doubt that this rise 'n' shine recipe for Raspberry Streusel Muffins will be a welcome treat at breakfast. Full of fresh raspberries and topped with an extraordinary streusel topping, these muffins are perfect with your morning coffee, or anytime you get a sweet craving!
What You'll Need
- 2 tablespoons light brown sugar
- 1 1/4 cups plus 3 tablespoons all-purpose flour, divided
- 1/4 cup plus 1 tablespoon melted butter
- 1/3 cup milk
- 2 egg
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries (see Note)
What to Do
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners and lightly coat with cooking spray.
- In a small bowl, combine brown sugar, 3 tablespoons flour, and 1 tablespoon butter. Stir until mixture is crumbly; set aside.
- In a large bowl, combine remaining butter, the milk, egg, and vanilla; stir until blended. Add remaining flour, the granulated sugar, baking powder, and salt; stir until just moistened. Gently stir in raspberries. Spoon batter evenly into muffin cups. Sprinkle with streusel topping.
- Bake 25 to 30 minutes, or until a toothpick comes out clean. Remove from muffin tin and cool on wire rack.
Notes
- Here's a tip to prevent your raspberries from sticking to the liners; in a small bowl, toss rasperries with 1 teaspoon of flour until evenly coated. Use them as instructed in the recipe.
- We're big fans of streusel topping around here! Another favorite is Amish Streusel Cake -- we recommend you give it a try!
Up Next:
Share This Recipe
Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 205
- Calories from Fat 36
- Total Fat 4.0g 6 %
- Saturated Fat 2.3g 11 %
- Trans Fat 0.1g 0 %
- Protein 1.5g 3 %
- Amount Per Serving % Daily Value *
- Cholesterol 40mg 13 %
- Sodium 207mg 9 %
- Total Carbohydrates 42g 14 %
- Dietary Fiber 0.7g 3 %
- Sugars 41g 0 %
Thanks for your comment. Don't forget to share!
midnighteagle45 3297871
Jun 10, 2018
Can this be made into a bread? Like you would make a banana bread but use the raspberries instead of the bananas.
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
Test Kitchen Team
Jun 12, 2018
Hi there! You can make this into a bread by using a 9- x 5-inch loaf pan and baking it at 350 degrees F for 40 to 50 minutes or until toothpick comes out clean. Enjoy!
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
Member 3531238
Feb 10, 2016
Can this be made as a bread instead of cupcakes? How long will I need to cook in oven?
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
Test Kitchen Team
Feb 11, 2016
Hi there! While the Test Kitchen has not tried this recipe in a loaf pan, we do think that it can be made that way. The Test Kitchen suggest baking this in an 8" x 4" loaf pan at 350 degrees F for 45-55 minutes, or until toothpick inserted in center comes out clean. If you do make this recipe that way, let us know. We love to hear your feedback. Enjoy!
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
Member 1366764
Feb 08, 2016
Used the new recipe and it turned out great! I recommend these!
- REPLY
- WAS THIS HELPFUL? YesNo
- REPORT ABUSE
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
Strawberry-Lemonade Cake 
This cake doesn't just look pretty, it tastes amazing too! Our Strawberry-Lemonade Cake is a great cake for the warmer months, when we crave lighter and brighter flavors. Plus, it starts out with a box of cake mix, so you know it's going to be easy. We're sure you're going to love it!
You May Also Like
|
|
