Raspberry Muffins

5 from 1 vote

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack.

Prep Time15

Cook Time28

Total Time43

Course: Breakfast

Cuisine: American

Keyword: Fresh Raspberry Muffins, raspberry muffins, Raspberry Streusel Muffins

Servings: muffins

Author: Alyssa Rivers

Ingredients

Muffins

1 ½ cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg, lightly beaten
⅔ cup buttermilk
1 teaspoon vanilla extract
¼ teaspoon almond extract, optional
1 cup raspberries, fresh or frozen

Streusel Topping

¼ cup granulated sugar
⅓ cup all-purpose flour
2 tablespoons unsalted butter, melted
1 pinch salt

Instructions

Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with pan spray, or line it with muffin liners. Set aside.
In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder and ½ teaspoon salt. Next, add in ⅓ cup vegetable oil, 1 large egg, ⅔ cup buttermilk, 1 teaspoon vanilla extract, ¼ teaspoon almond extract,and mix until combined. Fold in 1 cup raspberries, by hand.
Prepare the streusel by mixing ¼ cup granulated sugar, ⅓ cup all-purpose flour, 2 tablespoons unsalted butter,and 1 pinch salt until fully combined.
Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
Let the muffins cool completely before serving.

Nutrition

QR code

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