Saturday, May 4, 2013

Raspberry Streusel Muffins

Breakfast is easily my favorite meal, & this muffin recipe is nothing short of brilliant. I invited some friends and family over this lovely Saturday morning and they were all raving over these muffins. My brother even said they were "astounding". We couldn't stop eating them.

They are moist with the perfect amount of sweetness. You get this warm rush followed by a crunch of the streusel topping the moment you bite into them. The raspberries add the perfect fresh flavor to contrast the soft crumble of the muffin. This was most definitely the best way to start off the day.

I took the recipe from my little sister's cookbook that she adds to whenever she goes to cooking class. So as far as I know, the source of this delicacy is her cooking instructor. Its a simple recipe that can be thrown together with whats in your pantry. You can substitute raspberry jam, or really any fruit of your preference for these. They are really versatile and a definite crowd pleaser. 

Raspberry Streusel Muffins

1 1/2 cups all-purpose flour
1/2 sugar
2 tsp. baking powder
1/2 cup butter, melted
1/2 milk
1 egg, slightly beaten
fresh raspberries

Streusel topping:
1/4 cup flour
1/4 cup brown sugar
2 tsp. butter, melted

In a bowl, combine the flour, sugar, and baking powder. In a seperate bowl, combine the butter, milk, and egg and mix until combined. Then, add the wet and dry ingredients together, mixing till just combined. 


Over-mixing your muffins causes them to come out with a cone-shaped top, It will also make them very tough and you will not get the soft, melt in your mouth muffin that you would if you mixed them as little as possible.

Fill the muffin tins 1/3 cup full, place 2-3 raspberries on top, then cover with the remaining dough. Top with the streusel topping. To make that, just mix all the ingredients in a bowl until combined.

Bake at 375 degrees for 18-20 minutes until toothpick is inserted and they come out clean.