These muffins combine a rich cake like
It is no secret that I love muffins. Do a quick search here on the blog and you’ll find several of my favorites. I love the taste combinations, I love the portability of them, and they are super easy for my boys to grab and go.
I also love when the seasons start to change and the produce here starts to be beautiful, fresh and flavorful.
Last week at our local Aldi the raspberries were AMAZING! Big juicy berries loaded with flavor and just dying to be put into a delicious muffin like these!
So yeah, I love a muffin and these raspberry streusel muffins may take the cake for my new
These would be perfect for an Easter or Mother’s Day brunch, or any occasion when you want to make a delicious treat that all of your guests are sure to love!
Here’s what you’ll need for these Raspberry Streusel Muffins
This makes 12 large muffins
4-Tbsp Melted Butter
¾ Cup Flour
¼ Cup Sugar
Pinch of salt
3- Cups Flour
1-TBSP Baking Powder
¼ tsp- Salt
½- Cup Melted Butter
1 – Cup Greek Yogurt
¼ Cup Milk
1 ½ tsp vanilla or almond extract
2- Cups Fresh Raspberries
The first thing you’ll want to do is pre-heat your oven to 425 & prepare muffin pan with wrappers or lightly greasing
Now in a small bowl combine all the dry topping ingredients
Pour in your melted butter and using a fork mix together until
Now in a large bowl combine all dry muffin ingredients and stir well
Add in melted butter, Greek
Now its time to fold in your raspberries careful not to over stir and crush them. (Try to resist snitching them to snack on!)
Scoop muffin batter into your prepared muffin pan. I like to use a dough scoop to help keep them all the same size.
Now spoon on your topping and lightly press it into the top of the muffins to help it stick in place.
Now pop them in the oven for 5 minutes. (This gives them the nice bakery style muffin tops!) Then reduce your heat to 350 and bake another 15-20 minutes.
Let them cool before serving! They are delicious slightly warm with a cup of coffee!
- 4-Tbsp Melted Butter
- ¾ Cup Flour
- ¼ Cup Sugar
- Pinch of salt
- 3- Cups Flour
- 1-Cup Sugar
- 1-TBSP Baking Powder
- ¼ tsp- Salt
- ½- Cup Melted Butter
- 1 – Cup Greek Yogurt
- ¼ Cup Milk
- 2- Eggs
- 1 ½ tsp vanilla or almond extract
- 2- Cups Fresh Raspberries
1. Pre-heat oven to 425 & prepare muffin pan with wrappers or lightly greasing
2. In a small bowl combine all the dry topping ingredients
3. Pour in your melted butter and using a fork mix together until a crumbly topping forms.
4. In a large bowl combine all dry muffin ingredients and stir well
5. Add in melted butter, Greek yogurt, milk, eggs and vanilla, stir until well incorporated. This makes a thick almost doughy batter.
6. Fold in your raspberries careful not to over stir and crush them.
7.Scoop muffin batter into your prepared muffin pan. Spoon on topping and lightly press it.
8.Bake for 5 minutes at 425 (this gives them the nice bakery style tops) then reduce your heat to 350 for another 15-20 minutes.
9.Let cool & enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 399 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 66mg Sodium: 327mg Carbohydrates: 60g Fiber: 2g Sugar: 26g Protein: 8g
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