Raspberry Streusel Muffins

By Hklbrries

Blueberries seem to be in everything these days. This recipe allows you to take a break from the little blue guys and get familiar with raspberries. It’s a really nice and delicious change of pace!

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 whole egg
• 1/2 cup milk
• 1/3 cup butter, melted
• 1 cup raspberries, fresh or frozen
• 1/4 cup packed brown sugar (for topping)
• 1 tablespoon all-purpose flour (for topping)
• 1/4 cup almonds, sliced (for topping)
• 1 tablespoon butter, melted (for topping)

Preparation

Step 1

Fresh raspberries freeze very well. Wash them gently so that they maintain their delicate shape, then pat dry with a paper towel. Arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer the berries to a freezer bag, seal and date the bag. Return them to the freezer, where they will keep for up to 1 year.

There’s no need to thaw frozen raspberries before stirring them into the batter.


Muffins: In a large bowl, whisk together flour, sugar and baking powder. Set aside.

In a medium bowl, whisk together egg, milk and butter. Stir into flour mixture until just blended. Gently stir in raspberries.

Topping: In a small bowl, combine brown sugar, flour, almonds and butter.


If desired, place paper liners in wells. Fill each well with about 1 1⁄2 tbsp (22 ml) batter. Sprinkle about 1 tsp (5 ml) topping over the batter in each well. Bake for 5 to 7 minutes or until a tester inserted in the center of a muffin comes out clean. Transfer muffins to a wire rack to cool. Repeat with the remaining batter and topping.

Store leftover muffins in an airtight container and plan to serve within a day or two. Or store in the freezer for up to 3 months.