Description
Fluffy muffins filled with tangy raspberries and topped with a buttery streusel, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup Fresh Raspberries
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter, melted
- 1 large Egg
- 1 cup Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your muffin pan by lining it with muffin liners or spraying with non-stick spray.
- Mix the flour, granulated sugar, baking powder, and salt in a large bowl.
- Whisk together the melted butter, egg, milk, and vanilla extract in another bowl.
- Pour the wet mixture into the dry ingredients and gently mix.
- Fold in the raspberries carefully.
- Combine brown sugar, a bit of flour, and melted butter to create streusel topping.
- Divide the batter among muffin cups and sprinkle with streusel.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes before transferring to a wire rack.
Notes
These muffins freeze beautifully. Store in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, raspberry, breakfast, brunch, baking