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Raspberry Streusel Muffins

These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.—Rosemary Smith, Fort Bragg, California
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    12 muffins

Ingredients

  • MUFFINS:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten
  • 1 cup fresh or frozen whole unsweetened raspberries, divided
  • PECAN STREUSEL TOPPING:
  • 1/4 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, melted

Directions

  • In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened.
  • Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries.
  • For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts
1 each: 234 calories, 12g fat (6g saturated fat), 45mg cholesterol, 176mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 3g protein.

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