Raspberry Streusel Muffins Recipe
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Raspberry Streusel Muffins

By: Catherine Johnston  
"As a child, I would go out with my sister and pick wild raspberries. We'd help our mom make jellies, jams, pies and muffins with the berries. Now, I like to make these muffins on weekend mornings when I have a few extra moments to enjoy them with a cup of tea."

Rating: This weblink has been rated 53 times with an average star rating of 4.4 Read Reviews (41)

Rate/Review | 1,033 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen raspberries
  • STREUSEL:
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter or margarine
  • confectioners' sugar

Directions

  1. In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2007 by ahoffort 
Wow! I would give this a 6 out of 5 if I could. The only change I made was to add about half a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by Sheri S. 
Excellent! I mixed a few tablespoons of sugar into the berries and added extra sour cream and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2009 by wendy 
Very good! I made these with blueberries and could not stop eating them! Perfect muffins. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2008 by ozmafan 
Great muffins! I made them for the first time this morning and would definitely made them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2007 by Sharlee B. 
I made these muffins thismorning, without the struesel topping, in the interest of time. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by CHOIRBARBIE 
Wonderfully moist and fluffy!! I used all whole-wheat flour and fresh berries. Also added a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2007 by Breanne 
These turned out great!! I used fresh raspberries, the muffins were very moist. I will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2007 by misty 
Yum, these were wonderful. I made them for a muffin/coffee play date, the moms and kids loved... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2008 by saraann6 
These were good, but I expected them to have more of a strong raspberry flavor. I thought... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by WAMommyof4 
These turned out really good! I used blackberries in place of raspberries. I like the fact... MORE

 
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