Raspberry sour cream muffins

By bigbare

Ingredients

• streusel topping:
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup sour cream at room temperature
• 3 ounce package cream cheese, cut into 16 pieces
• 1 cup fresh or frozen raspberries
• one quarter cup chopped the cons
• 1/3 cup Brown sugar packs
• one quarter cup flour
• 2 tablespoons butter melted

Preparation

Step 1

Beat eggs with mixer, add sugar. Pour in vegetable oil and almond extract blending until smooth.
Mix together flour, baking powder, salt and baking soda.
Add flour mixture to egg mixture alternating with sour cream and blend until smooth.
Spoon one generous tablespoon of batter into bottom of muffin tin.
Divide half of raspberries equally among muffin cups.
At each cream cheese piece into a disk the size of a quarter.
Top each muffin cup with a cream cheese disk. Divide remaining batter among cups, spooning over the cream cheese. Top with remaining raspberries.
Combine this drizzle ingredients with a fork until crumbly. Sprinkle each muffin with streusel topping.
Bake at 375° for 20 to 25 minutes. Let stand for five minutes and 10 and cooling rack. Remove from tins to rack to cool completely.