This article is written by a student writer from the Her Campus at Brandeis chapter.
I really mean it when I say these raspberry muffins are the best. Just by glancing over the ingredient list, they don’t seem like anything special, but I promise they’ll soon become a favorite. I think that the secret is the streusel. It adds the perfect little crunch and sweetness. If you’re not a huge fan of raspberries, you can substitute blueberries or blackberries. You can even try a combination of two, or all three berries!
This recipe makes twelve beautiful muffins, but I highly recommend making a double batch. Trust me, twenty-four muffins will disappear much faster than you ever thought possible.
Ingredients:
Muffins
- 1 ½ cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup melted butter, cooled
- 1 large egg, beaten
- 1 ½ cups raspberries (fresh or frozen)
Streusel
- 1/3 cup chopped toasted almonds. Don’t like almonds? You can substitute walnuts or pecans
- 1/3 cup brown sugar, tightly packed
- 1/3 cup all-purpose flour
- 2 ½ tablespoons melted butter
Directions:
- Preheat the oven to 375 °F.
- Prepare the muffins tins by buttering and flouring them. You can also use cooking spray or muffin liners.
- Start by preparing the streusel. Mix the nuts, brown sugar, and flour in a small bowl. Add the melted butter and mix until moist crumbs starts to form. Set aside.
- In a medium sized mixing bowl, sift the flour, sugar, baking powder, and salt. Make a well in the center of the mixture.
- In a separate bowl, mix the milk, melted butter, and egg. Make sure the butter is cool enough so that you don’t end up with scrambled eggs.
- Add the milk mixture to the dry ingredients and stir until just combined.
- Using a wooden spoon or spatula, fold in 1 cup of the raspberries.
- Fill the prepared muffin tins about three-quarters full.
- Take the remaining 1/2 cup raspberries and add to the top of the muffins.
- Spoon the streusel onto each muffin. Be generous, this is the best part!
- Place the muffins on the middle rack of the oven and bake until a skewer inserted into the center of the muffins comes out clean, about 25-30 minutes.
- Let the muffins cool for about 15 minutes before you remove them from the pan.
- Enjoy!
Recipe adapted from Breakfasts and Brunches by the Culinary Institute of America.