Raspberry Streusel Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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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. Ingredients:
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 king arthur unbleached 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 king arthur unbleached 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 |
Directions:
1. 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. Yield: 1-1/2 dozen.
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