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Raspberry Streusel Muffins Recipe

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This recipe for Raspberry Streusel Muffins is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter… softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1 cup milk
1 tsp. vanilla
1 1/4 cups all-purpose flour
3/4 cup whole-wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup raspberries… fresh or frozen

STREUSEL:
1/4 cup flour
1/4 cup quick cooking oats
4 Tbsp. packed brown sugar
1/4 tsp. cinnamon
1/8 tsp. salt
3 Tbsp. butter… cold and cut into small pieces

powdered sugar for dusting
Directions:
Directions:
1. In mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl mix sour cream, milk and vanilla. In another small bowl combine the 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.
2. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust with the powdered sugar.
Personal Notes:
Personal Notes:
I stir the raspberries with some sugar to help with the tartness. This would be great with any kind of fruit not just raspberries.

 

 

 

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