RASPBERRY STREUSEL MUFFINS

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Raspberry Streusel Muffins image

I like to serve these muffins for breakfast, brunch, or in the summer when we take a picnic basket to the woods, for a little romantic time away from the busy work schedule.

Provided by Scandigirl

Categories     Quick Breads

Time 40m

Yield 12 Muffins

Number Of Ingredients 18

1/2 cup flour
1/2 cup quick oatmeal
1/3 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons butter
1/2 cup butter
1/2 cup sugar
1 egg
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla
1 cup raspberries (fresh or frozen)

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.

Nutrition Facts : Calories 320.3, Fat 16.8, SaturatedFat 10.2, Cholesterol 58.9, Sodium 252.3, Carbohydrate 38.4, Fiber 1.8, Sugar 14.6, Protein 4.7

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