Happy Wednesday, sweet friends!
It’s been crazy busy around here this past week! Between work, trying to keep up with the weeds in our gardens, and packing for our vacation, I’m just about running out of steam!
But even if I’m feeling a bit whipped I also feel TOTALLY blessed. Because this week something amazing happened!
I’ll be sharing more about it all in this week’s newsletter but just know that I am OVER THE MOON HAPPY and I can’t thank my readers of this blog (new and current) enough!
Now back to today’s post!
These moist and delicious Raspberry Streusel muffins!
(Side note-aren’t words with silent letter annoying?-I mean what’s up with the p?)
As I mentioned Mike and I will be taking a mini vacation over the holiday so we have some friends watching the house, watering the potted flowers, and of course, the most important thing, taking care of Mr. Bentley!
Nope, the sweet puppy will not be going on this particular adventure. I know. I’m going to miss him but he will be well taken care of equally spoiled!
As will his wonderful caretakers! I’ve prepared plenty of food, including a batch of muffins to have with their coffee each morning!
I wish I could say I used our own raspberries for this recipe but they aren’t quite ready just yet so I picked some up at our local farmers market this past weekend! They weren’t as sweet as I like on their own but mixed in with all the ingredients they are just fine!
One thing to note on the batter for this recipe. It’s SUPER thick! I used two spoons-one to hold the batter and the other to scrape it into the paper liners! Or you could use a small spatula too.
I filled each liner about 3/4 full.
The streusel is sweet and buttery and I also add just a bit of cinnamon for a hint of spice. I think cinnamon goes well with pretty much any fruit but especially berries!
When the muffins come out of the oven the streusel is all golden and yummy and the berries are just bursting inside!
Here’s the full recipe!
Raspberry Streusel Muffins
A moist muffin filled with juicy berries and topped with a buttery streusel
- 1 cup fresh or frozen raspberries
- 1 Tablespoon flour
- 1 egg beaten
- 1/3 cup canola oil
- 1 cup sour cream
- 1/3 cup milk
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 cup white sugar
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 cup flour
- 2 Tablespoons brown sugar
- 1/4 tsp cinnamon
- 2 Tablespoons softened butter
Preheat the oven to 375. Combine the raspberries and 1 Tablespoon of flour in a small bowl. Set aside. Whisk together the egg, oil, sour cream and milk in a large mixing bowl. Combine flour, baking powder, baking soda, and salt in a medium bowl. Slowly add the dry ingredients to the wet. Stir until just combined. Fold in the raspberries. Place paper liners in a muffin tin. Fill 3/4 full with batter. Meanwhile, combine ingredients for streusel. Sprinkle over each muffin. Bake for 20-25 minutes or until a toothpick comes out clean. Allow muffins to cool for 5 minutes before moving to a wire rack to cool completely.
This recipe makes 15 good sized muffins so there will be plenty for our guests. But if you’re making them for your family and you have any leftover (which you won’t) you can always throw them in the freezer for another day!
And if you’re not a fan of raspberries, I’ve also used blackberries and blueberries and they are equally delicious!
I hope you enjoy this recipe and you can find more of my recipes here!
There will not be a post this Friday so I’ll see you back here next Wednesday! Who knows. I might change it up and share a DIY project I’ve been working on instead! I’ll surprise you!
Wishing you all a safe and blessedly happy day with your family and friends on our amazing countries day of birth! Happy 4th!