Recipe of the Week: The Best Raspberry Muffins

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:

  1. Preheat the oven to 375 °F.   
  2. Prepare the muffins tins by buttering and flouring them.  You can also use cooking spray or muffin liners. 
  3. 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. 
  4. In a medium sized mixing bowl, sift the flour, sugar, baking powder, and salt.  Make a well in the center of the mixture. 
  5. 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. 
  6. Add the milk mixture to the dry ingredients and stir until just combined. 
  7. Using a wooden spoon or spatula, fold in 1 cup of the raspberries. 
  8. Fill the prepared muffin tins about three-quarters full. 
  9. Take the remaining 1/2 cup raspberries and add to the top of the muffins. 
  10. Spoon the streusel onto each muffin.  Be generous, this is the best part!
  11. 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. 
  12. Let the muffins cool for about 15 minutes before you remove them from the pan. 
  13. Enjoy!

Recipe adapted from Breakfasts and Brunches by the Culinary Institute of America.