These Raspberry Streusel Muffins will make for a perfect breakfast or evening dessert. There is nothing better than a warm muffin with streusel topping. This past week, raspberries have been on sale at Aldi for just $0.99 per package. I will admit I purchased quite a few. I knew when I bought them that they would make for a great muffin. The first batch I made into some Raspberry Vanilla Overnight Oats for us to enjoy again since everyone liked those. Then I was ready to make these Raspberry Muffins with delish topping that I pictured when I bought all these raspberries.
Raspberry Streusel Muffins
I considered adding a cheesecake twist on these since we have been enjoying a bunch of cheesecake desserts this past few weeks. Something like our Strawberry Cheesecake Muffins, but then decided against it. I wanted the fresh raspberry flavor to really shine through with these.
The ingredients needed for these super tasty muffins are very simple. You probably have most everything in your cabinets. Just grab some sour cream and some fresh raspberries and you will have these made in just a few minutes time.
1 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Sugar
1/2 cup Sour Cream
1/4 cup Vegetable Oil
1 tsp Vanilla
1 cup fresh Raspberries
1/2 cup Flour
1/2 cup Brown Sugar
1/4 cup softened Butter
Preheat oven to 375.
Line muffin pan with paper liners.
Whisk together 1/2 cup flour and 1/2 cup brown sugar.
Add in butter and use a fork to mix until crumbles form.
Stir together flour, baking powder and salt.
In another bowl, combine egg, sugar, sour cream, oil, and vanilla. Mix until blended.
Add wet ingredients to dry ingredients and mix until just combined.
Spoon batter into prepared pan.
Top each muffin with raspberries and then cover with streusel topping.
Bake about 20 minutes or until the toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then transfer to cooling rack.
My family really enjoyed these Raspberry Streusel Muffins. In fact, they did not make it through until morning breakfast. Big mistake for me trying to make these the night before ha ha! Everyone decided that they would make for a great evening dessert instead. These were such a hit that I picked up more raspberries to make another batch. They were priced a bit higher this week but still priced great.
Raspberry Streusel Muffins
- 1 cup Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Egg
- 1/2 cup Sugar
- 1/2 cup Sour Cream
- 1/4 cup Vegetable Oil
- 1 tsp Vanilla
- 1 cup fresh Raspberries
- 1/2 cup Flour
- 1/2 cup Brown Sugar
- 1/4 cup softened Butter
- Preheat oven to 375.
- Line muffin pan with paper liners.
- Whisk together 1/2 cup flour and 1/2 cup brown sugar.
- Add in butter and use a fork to mix until crumbles form.
- Stir together flour, baking powder and salt.
- In another bowl, combine egg, sugar, sour cream, oil, and vanilla. Mix until blended.
- Add wet ingredients to dry ingredients and mix until just combined.
- Spoon batter into prepared pan.
- Top each muffin with raspberries and then cover with streusel topping.
- Bake about 20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then transfer to cooling rack.
If you are a Muffin Fan you may also want to check out my Strawberry Cheesecake Muffins. They are SUPER Yum too!