Name: Raspberry Streusel Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream; 1 ½ cups fresh raspberries; ¼ cup all-purpose flour (for streusel topping); 2 tbsp granulated sugar (for streusel topping); 2 tbsp brown sugar (for streusel topping); 2 tbsp unsalted butter, cold and cubed (for streusel topping); ¼ tsp ground cinnamon (for streusel topping)

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture into the wet ingredients, alternating with the sour cream, until just combined. Be careful not to overmix.
Gently fold in the fresh raspberries, being careful not to crush them too much.
In a separate small bowl, combine the streusel topping ingredients: flour, granulated sugar, brown sugar, cold cubed butter, and ground cinnamon. Use a pastry cutter or your fingers to mix until crumbly.
Fill each muffin cup about two-thirds full with the muffin batter. Top each muffin with a generous sprinkle of the streusel topping.
Bake the muffins in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Ingredients

Instructions

Nutrition Facts

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