Raspberry Streusel Muffins

[maybetoday]

Raspberry Streusel Muffins




Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 muffins


Ingredients

For raspberry muffins:

1 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 large egg

1/2 cup granulated sugar

1/2 cup yogurt

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh raspberries

For Streusel topping:

1/2 cup all-purpose flour

1/3 cup granulated sugar

1/2 stick butter-melted


Instructions

Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.


To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.


To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.


In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .


Fold wet ingredients into dry ingredients and mix everything together by hand.


Spoon batter into prepared muffin tin (2 tablespoon in each cup).


Cover the batter with the raspberries and then cover the raspberries with streusel topping.


Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.


Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.


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[PrisonerOfHope]

I made these since raspberries are in season, and they're amazing!  🤤  I substituted brown sugar for the white, and after mixing the streusel topping put it in the freezer while I prepared the muffins - that way it keeps its crumb texture when you bake it. I think I'm going to try it with blackberries, or maybe a mix of berries, next time.