Raspberry Streusel Muffins
These Raspberry Streusel Muffins blend ease with a comforting taste, offering a delightful treat perfect for any time of day.
Ingredients
Muffin Ingredients
- 1 cup all-purpose flour provides structure
- 1.5 teaspoons baking powder helps muffins rise
- 1/4 teaspoon salt enhances flavor
- 1 large egg binds ingredients and adds moisture
- 1/2 cup granulated sugar sweetens and aids in browning
- 1/2 cup yogurt adds moisture and tang
- 1/4 cup vegetable oil maintains moisture and improves texture
- 1 teaspoon vanilla extract adds warmth and flavor
- 1 cup fresh raspberries offers tartness and color
Streusel Topping
- 1/2 cup all-purpose flour adds crunch
- 1/3 cup granulated sugar sweetens and provides texture
- 1/2 stick butter, melted creates a crumbly, buttery topping
Instructions
Preparation
- Preheat your oven to 400°F and line a standard muffin pan with paper liners.
- Prepare the crumb topping by whisking together the flour and sugar in a small bowl. Add the melted butter and stir using a fork until you achieve a crumbly texture. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, and salt.
- In a separate medium bowl, mix the egg and granulated sugar together until well combined. Incorporate the yogurt, vegetable oil, and vanilla extract.
- Carefully fold the wet ingredients into the dry ingredients, mixing gently by hand.
- Spoon the batter into the prepared muffin tin, filling each cup about two tablespoons full.
- Add the raspberries on top of each muffin.
- Cover the raspberries with the crumb topping prepared earlier.
- Place the muffin pan in the oven and reduce the temperature to 375°F. Bake for about 18 to 20 minutes.
- Allow the muffins to cool in the pan for approximately five minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh raspberries and avoid overmixing the batter. Allow cooling completely before storing.