Raspberry Muffins
These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack.
Servings: 12 muffins
Ingredients
Muffins
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg, lightly beaten
- ⅔ cup buttermilk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 1 cup raspberries, fresh or frozen
Streusel Topping
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 pinch salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with pan spray, or line it with muffin liners. Set aside.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder and ½ teaspoon salt. Next, add in ⅓ cup vegetable oil, 1 large egg, ⅔ cup buttermilk, 1 teaspoon vanilla extract, ¼ teaspoon almond extract,and mix until combined. Fold in 1 cup raspberries, by hand.
- Prepare the streusel by mixing ¼ cup granulated sugar, ⅓ cup all-purpose flour, 2 tablespoons unsalted butter,and 1 pinch salt until fully combined.
- Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
- Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
- Let the muffins cool completely before serving.
Nutrition
Calories: 224kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 121mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
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