Raspberry Streusel
Muffins Recipes
 Brown sugar-cinnamon topping adds a special touch to this raspberry muffins recipe.
Boost the nutritiounal benefits by using rolled oats or replacing some of the all-purpose flour with whole wheat flour.
Streusel Raspberry Muffins
1 cup (250 ml) rolled oats
1 1/3 cups (335 ml) buttermilk
1½ cups (375 ml) all-purpose flour
1½ teaspoons (8 ml) baking powder
½ teaspoon (3 ml) baking soda
½ teaspoon (3 ml) salt
1 cup (250 ml) granulated sugar
1 egg, beaten
¼ cup (125 ml) melted margarine, butter or vegetable oil
½ teaspoon (3 ml) vanilla
1 cup (250 ml) raspberries, fresh or frozen
Streusel Topping
¼ cup (125 ml) all-purpose flour
¼ cup (125 ml) brown sugar
1 teaspoon (5 ml) cinnamon
2 tablespoon (30 ml) soft butter or margarine
Preheat oven to 400º F/205º C.
Grease 12 medium -sized cups.
Soak oats in buttermilk in a large bowl for at least 10 minutes.
Measure flour, baking powder, baking soda, salt and sugar into a large bowl.
Stir with a fork until mixed, then make a well in center.
Whisk egg, butter and vanilla together; then add to dry ingredients, stirring just until moistened.
Gently stir in raspberries. Fill muffin cups 2/3 full.
Streusel Topping
Mix flour, brown sugar, cinnamon. Mix in 2 tablespoons (30 ml) of butter until crumbly.
Sprinkle topping on each muffin.
Bake in preheated oven for 25 to 30 minutes
Store cooled muffins in a sealed bag at room temperature for up to 2 days or freeze.
If you enjoyed this Raspberry Streusel Recipe
then you might also enjoy Blueberry Muffins
or Banana Muffin Recipe
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