Streusel Raspberry Muffins Recipes

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STREUSEL RASPBERRY MUFFINS



Streusel Raspberry Muffins image

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.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 20

1/2 cup butter, 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
Confectioners' sugar

Steps:

  • In a 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° for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust with confectioners' sugar.

Nutrition Facts :

RASPBERRY STREUSEL MUFFINS



Raspberry Streusel Muffins image

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

Provided by Taste of Home

Time 35m

Yield 12 muffins.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY STREUSEL MUFFINS



Raspberry Streusel Muffins image

With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.

Provided by Food Network

Time 40m

Yield 1 dozen muffins

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour, divided
1 tsp. baking powder
1/4 tsp. salt
2 tsps. grated lemon peel
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1/4 cup butter, melted
1/4 cup milk
1 cup fresh raspberries
1/3 cup sugar
1/2 tsp. ground cinnamon
2 tbsps. butter

Steps:

  • HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
  • COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
  • COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
  • BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
  • One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.

STREUSEL TOPPED BLUEBERRY MUFFINS



Streusel Topped Blueberry Muffins image

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Provided by Heather Walker

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
  • In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
  • Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g

STREUSEL BERRY MUFFINS



Streusel Berry Muffins image

Raspberries and blackberries burst with tart flavor in sweet and easy streusel-topped muffins.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 12

Number Of Ingredients 16

3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
2 tablespoons finely chopped nuts, toasted
2 tablespoons firm butter or margarine
1 egg
1/2 cup milk
1/2 cup butter or margarine, melted
1 3/4 cups Gold Medal™ all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup fresh raspberries
1/2 cup fresh blackberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
  • In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside.
  • In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
  • Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 12 g, TransFat 0 g

RASPBERRY STREUSEL MUFFINS



Raspberry Streusel Muffins image

This is my all time favorite muffin recipe which I adapted to mimic the Ollieberry and Cream Muffins available at Linn's Resturant in Cambria, CA. You can use any type of berry, fresh or frozen. For the freshest possible muffins, I usually mix the dry ingredients together the night before and finish completing the recipe in the morning when I get up. The muffins do stay moist and tender, however, if you choose to bake them in advance. For a streusel coffee cake, double the recipe and bake it in a 9" by 13" pan until the center pops back when poked.

Provided by miss gracie

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 20

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, lightly beaten
1/2 cup unsalted butter, melted
1/2 cup milk
1 teaspoon lemon, rind of, grated
1 1/4 cups fresh raspberries or 1 1/4 cups frozen raspberries (or blueberries)
12 teaspoons sour cream
1/2 cup pecans, chopped
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon, rind of, grated
2 tablespoons butter, melted
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Steps:

  • Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
  • Add egg and milk and continue beating just until all ingredients are blended.
  • Mix in melted butter, and continue beating again just until butter is completely incorporated.
  • Divide batter between 12 muffin cups.
  • Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
  • Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
  • Add melted butter and stir together until all ingredients are combined.
  • Divide the topping between the 12 muffins, placing it on top of the sour cream.
  • Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
  • Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
  • Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
  • Drizzle glaze on top of cooled muffins.
  • Note: Recipe may be doubled and baked in a 9” by 13” pan for a streusel coffee cake.
  • If making a coffee cake, omit the sour cream.

Nutrition Facts : Calories 299, Fat 14.7, SaturatedFat 7.2, Cholesterol 44.4, Sodium 145.5, Carbohydrate 40, Fiber 2, Sugar 23.4, Protein 3.5

RASPBERRY STREUSEL MUFFINS



Raspberry Streusel Muffins image

I love fresh raspberries- When they are in season, my mom goes crazy too. When we get them, she always says, "They're like gold!"

Provided by BeccaB3c

Categories     Quick Breads

Time 40m

Yield 1 dozen muffins, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
2 teaspoons baking powder
1/2 cup milk
1 cup fresh raspberries or 1 cup frozen raspberries, unsweetened
1/2 cup sugar
1/2 cup butter, melted
1 egg, beaten
1/4 cup pecans, chopped
1/4 cup flour
1/4 cup brown sugar
2 tablespoons butter, melted

Steps:

  • In a large bowl combine flour, sugar and baking powder.
  • In a small bowl blend 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 1/2 of the raspberries among cups.
  • Top with remaining batter and then remaining raspberries.
  • Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
  • Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING



Blueberry-Raspberry Muffins with Streusel Topping image

Provided by Food Network

Categories     dessert

Time 45m

Yield 1 dozen

Number Of Ingredients 17

1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon peel
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries

Steps:

  • Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
  • To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
  • In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Let cool in the tins for 10 minutes, then remove and cool on wire racks.

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RASPBERRY STREUSEL MUFFINS - MESSY MOMMA CRAFTS
2019-04-02 Instructions. Pre-heat the oven to 425 degrees and prepare the muffin pan with cupcake liners. In a small mixing bowl combine all the dry topping ingredients. Pour in your melted butter and use a fork to mix together until a crumbly topping forms. In a large bowl combine all dry muffin ingredients and stir well.
From messymommacrafts.com
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RASPBERRY STREUSEL MUFFINS | CABOT CREAMERY
Directions. BLEND with clean hands in a medium bowl the streusel topping mixture. Set aside. CREAM together in a large mixing bowl the granulated sugar, brown sugar and butter. Add the vanilla extract, eggs, greek yogurt, salt and combine. Add …
From cabotcheese.coop
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EASY RASPBERRY MUFFINS WITH STREUSEL TOPPING - HOUSE OF …
2020-02-12 Preheat oven to 400 degrees. Prepare muffin tin by spraying with baking spray or lining with cupcake liners. In a large bowl, whisking together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs, melted butter, oil, buttermilk, and vanilla.
From houseofnasheats.com
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Top Asked Questions

How do you Make Strawberry muffins with raspberries?
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.
How do you make streusel muffins with flour and sugar?
Stir flour, sugar, ginger, and salt together in a medium bowl. Then use a pastry cutter to cut cold butter into the flour mixture until it resembles coarse crumbs. I squeeze fistfuls of streusel together to make it more clumpy before sprinkling streusel on top of each muffin.
What are raspberry lemon streusel muffins?
Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day. There’s something about the raspberry lemon combo that makes me crave warmer weather. It’s just the feeling it gives you, Like, things are blooming and growing and the sun is out and you’re frolicking in a field of daisies!
What are raspberry muffins made of?
These Raspberry Muffins are sweet, moist, and soft; and are topped with the best sugary crumb topping! Perfect for breakfast, brunch, or a snack! Combine the butter, white sugar, brown sugar, flour and cinnamon in a medium sized bowl using a fork. Mix until nice and crumbly.

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