it’s raspberry season folks. the last glorious summer hurrah before fall really kicks in.
time to celebrate with some seriously good muffins.
Raspberry Streusel Muffins
2/3 cup all purpose flour
1/3 cup brown sugar
1/8 tsp salt
1 tsp cinnamon
4 tbsp butter, cold
2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
3 tbsp butter, melted and cooled
1 cup sugar
1 large egg
3/4 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups fresh or frozen raspberries
Preheat oven to 350F. Line a standard muffin tin with 12 paper liners.
In a small bowl, make the streusel. Stir together all dry ingredients, then cut the butter into small pieces and add to flour mixture. Rub in butter thoroughly until mixture is very fine and sandy. Pick up the streusel mixture and squeeze it in your hand to form small clumps, repeating until streusel appears to have a much coarser texture. Set aside.
Next, make the muffin batter. In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, stir together melted butter, sugar and egg until well combined. Stir in half the flour mixture, followed by the buttermilk, vanilla and almond extracts. Stir in remaining flour mixture, mixing just until the dry ingredients are incorporated. Fold in raspberries (toss frozen berries in 2 tsp of flour to keep them from “bleeding” into the muffin batter).
Divide muffin batter evenly into prepared baking cups. Cups will be fairly full. Divide streusel mixture over the muffins (be generous, and don’t worry if some of the streusel doesn’t seem to “stick”)
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Transfer muffins to a wire rack to cool completely. Cooled muffins can be stored in an airtight container. i took a bite to show you how delightful they look inside and all of a sudden….oops. yum yum yum. you’re going to want to make these. now.
recipe from baking bites