Raspberry-Almond Streusel Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Raspberry-Almond Streusel Muffins get an update with slivered almonds for a nutty crunch. Ingredients:
2 1/2 cups all-purpose flour |
1 cup sugar |
2 teaspoons baking powder |
1 teaspoon salt |
2 large eggs, lightly beaten |
1 cup milk |
1 cup butter, melted |
1/2 teaspoon almond extract |
1 pint fresh raspberries |
streusel topping |
Directions:
1. Preheat oven to 375°. Line 18 muffin cups with paper liners.
2. Whisk together first 4 ingredients in a large bowl. Whisk together eggs and next 3 ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Gently fold in raspberries. Spoon batter into prepared muffin pans; top evenly with Streusel Topping.
3. Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pans 3 minutes. Remove muffins from pans, and serve warm.
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