How To make Raspberry Struesel Muffins
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter
melted
1 large egg :
beaten
1 cup raspberries, frozen or fresh divided
Streusel topping 1/4 cup pecans :
chopped
1/4 cup brown sugar, packed
1/4 cup flour
2 Tablespoons butter -- melted
In a large bowl, combine flour, sugar and baking powder. Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened.
Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin. Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries.
For topping, combine pecans, brown sugar, flour and butter. Sprinkle over batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted in middle comes out clean
How To make Raspberry Struesel Muffins's Videos
How to Make Raspberry Muffins
These easy Raspberry Muffins are soft and tender, with sweet-tart bursts of raspberry in every bite and an easy streusel topping to make them extra special.
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Make these #raspberry #muffins for spring and summer breakfasts, brunches, or as an afternoon treat!
RECIPE:
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Raspberry Streusel Muffins #baking #muffins #cupcakes
Jam-filled Raspberry Streusel Muffins
Jammy raspberry muffins with sour cream and a sweet, crunchy streusel topping are a real breakfast treat! The sour cream and oil keep the muffin moist and tender and the raspberry jam can be switched out for whatever is in your refrigerator!
These muffins use the 'muffin method' so they are fast and easy!
The full printable recipe is at
Ingredients list:
For the Streusel Topping
1/2 cup all-purpose flour
1/4 cup granulate sugar
2 Tbsp brown sugar
4 Tbsp butter unsalted, VERY soft
For the Muffins
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream at room temperature
2/3 cup vegetable oil
2/3 cup whole milk at room temperature
2 large eggs at room temperature
1 tsp vanilla extract
1/2 cup raspberry jam or another flavor of your choice
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Raspberry Streusel Blender Muffins (plant-based, gluten-free, oil-free)
Raspberry Streusel Blender Muffins are not just pretty, they taste great, too! Oh and they are ridiculously healthy, oil-free, gluten-free, moist, tender, hearty, delicious, and filling! My cute little taste tester gave them the thumbs up too. Catch him at the end!
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Vitamix blender –
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Raspberry Muffins
Join Anne as she prepares her popular streusel-topped raspberry muffins from start to finish! This is a segment from an episode of Tasty Treats from Anne's Kitchen, broadcast on Anderson Community Television.
LEMON RASPBERRY MUFFINS WITH CRISP STREUSEL TOPPING
Refreshing Lemon Raspberry Muffins with Streusel Crumble on top!
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INGREDIENTS;
2 cups flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup canola oil
1 cup lemon yogurt
1 tsp lemon zest
1 tsp lemon juice ( optional )
1 cup Fresh Raspberries
TOPPING
1/4 CUP FLOUR
1/4 CUP SUGAR
1 TBSP + 2 TSP BUTTER
400 DEGREES F X 18 MIN