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Raspberry Streusel Muffins

A moist muffin filled with juicy berries and topped with a buttery streusel

Course Breakfast
Cuisine American
Keyword muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15

Ingredients

  • 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

Streusel

  • 1/4 cup flour
  • 2 Tablespoons brown sugar
  • 1/4 tsp cinnamon
  • 2 Tablespoons softened butter

Instructions

  1. 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, sugar, 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.