Best Raspberry Streusel Muffins Recipes

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

LEMON/RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

RASPBERRY STREUSEL MUFFINS

Steps:

• 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 in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.

MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING

Steps:

• In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
• In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
• Stir in frozen raspberries.
• Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
• Line muffin tins with cupcake papers (or just spray the tins and use them as is).
• Spoon batter evenly into the papers.
• In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
• Sprinkle evenly over batter in muffins tins before baking.
• Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
• Immediately remove from pan and serve warm.

RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl combine flour, sugar and baking powder.
• In a small bowl blend 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 1/2 of the raspberries among cups.
• Top with remaining batter and then remaining raspberries.
• Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
• Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.

BANANA RASPBERRY STREUSEL MUFFINS

Steps:

• To make the streusel, by hand, with a fork or pastry blender, mix the brown sugar, flour, cinnamon and butter until crumbly and well blended.
• Preheat oven to 375*F. LIne 12 muffin cups with paper cupcake liners, or coat with melted butter and dust with flour, or spray generously with cooking spray. To make sure the muffins release with ease, coat the top of the pan as well as the inside of the cups when you grease the tins.
• Sift together the flour, baking powder, baking soda and salt; set aside. Whisk the butter and brown sugar in a large bowl, then whisk in the eggs. Add the bananas, milk and vanilla. Add the dry ingredients all at once, stirring just until blended. Quickly fold in the berries. Divide into prepared muffin pans and sprinkle with 1/4 cup of the butter streusel (put remainder of the streusel in a jar, cover and refrigerate for another use, it's very good sprinkled on all kinds of muffins).
• Bake 25 to 30 minutes or until the tops of the muffins are golden brown and they spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from the pan.

STREUSEL RASPBERRY MUFFINS

Steps:

• 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 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.

RASPBERRY STREUSEL MUFFINS

Steps:

• Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
• Add egg and milk and continue beating just until all ingredients are blended.
• Mix in melted butter, and continue beating again just until butter is completely incorporated.
• Divide batter between 12 muffin cups.
• Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
• Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
• Add melted butter and stir together until all ingredients are combined.
• Divide the topping between the 12 muffins, placing it on top of the sour cream.
• Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
• Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
• Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
• Drizzle glaze on top of cooled muffins.
• Note: Recipe may be doubled and baked in a 9” by 13” pan for a streusel coffee cake.
• If making a coffee cake, omit the sour cream.

RASPBERRY STREUSEL MUFFINS (THE SILVER PALATE)

Steps:

• Preheat oven to 350°F and line 12 muffin cups with paper liners.
• To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center.
• Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
• To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.
• Bake until nicely browned and firm, 20 to 25 minutes.
• To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.

GLAZED RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries and lemon zest. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., Combine topping ingredients; sprinkle about 1 tablespoon over each muffin. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins.

RASPBERRY STREUSEL MUFFINS

Steps:

• 1. Preheat oven to 350 deg. Line 12 muffin cups with paper liners. 2. To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon together into a medium-size mixing bowl and make a well in the center. 3. Place the egg, melted butter, and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter. 4. To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon, and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin. 5. Bake until nicely browned and firm, 20 to 25 minutes. 6. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tins for 10 minutes, then remove and cool on wire racks.

RASPBERRY MUFFINS WITH BROWN SUGAR HAZELNUT STREUSEL

Steps:

• Preheat the oven to 350ºF, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.
• Whisk flour, salt, and baking powder in a large mixing bowl and set aside. Whisk egg, sugar, and vanilla together until combined, then whisk in the sour cream and melted butter.
• Scatter half the berries in the flour mix and scatter the rest in the sour cream mixture. Add the sour cream mixture to the flour and fold to combine, take care not to smush the raspberries too much. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be very thick.
• Divide the batter evenly into the tin (a very large cookie scoop is excellent for this). Mix all of the ingredients for the streusel together and top each muffin with a small spoonful, then spread the filling out over the top of the muffin.
• Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Gently pick the muffins out of the tin and cool them on a rack, flipping them out may cause the topping to fall off.

RASPBERRY STREUSEL MUFFINS

Steps:

• In a small bowl combine the topping ingredients.
• Use a pastry blender and mix until it resembles coarse crumbs.
• Set aside.
• Grease 12- 3" muffin pan cups.
• Preheat oven to 400°F.
• In a large bowl beat the butter and sugar together until light and fluffy.
• Add the egg and mix.
• Combine the flour, baking soda, baking powder, cinnamon and salt together.
• Mix together the milk and sour cream.
• Add half the flour mixture and half of the milk mixture to the bowl with the butter.
• Stir to blend well.
• Add remaining ingredients and stir just until combined.
• Spoon the batter into the greased muffin cups, until 2/3 full.
• Sprinkle the tops with the streusel mixture.
• Bake muffins for 20-25 minutes.
• Cool the muffins in the pan for 5 minutes and then remove them from the cups.

RASPBERRY STREUSEL MUFFINS

Steps:

• HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
• COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
• COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
• BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
• One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.