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Raspberry Muffins
Raspberry Muffins: Tender muffins bursting with raspberries and topped with a generous amount of streusel. The perfect grab and go breakfast or snack!
Course
Muffin
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Muffins
Calories
228
kcal
Author
Krystle Smith
Ingredients
For the Raspberry Muffins
1
Cup
All Purpose Flour
1 ½
Teaspoons
Baking Powder
¼
Teaspoon
Salt
1
Egg
½
Cup
White Sugar
½
Cup
Sour Cream
¼
Cup
Vegetable Oil
2
Teaspoons
Vanilla Extract
1
Cup
Raspberries
For the Streusel Topping
½
Cup
All Purpose Flour
½
Cup
Brown Sugar
Packed
¼
Cup
Butter
Softened
Instructions
For the Raspberry Muffins
Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.
In a large bowl, combine oil, sugar, egg, sour cream, and vanilla.
Stir in salt and baking powder. Gradually add flour a little at a time until just combined. Do not over mix.
Evenly divide batter between muffin liners ,filling each ~⅔ of the way full.
For the Brown Sugar Streusel
In a medium bowl, whisk together flour and brown sugar.
Cut in butter with 2 forks until the mixture resembles coarse crumbs.
Top each muffin with a few raspberries. Cover with streusel topping ~1-2 tablespoons each.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in pan. Remove to a wire wrack to cool completely.
Nutrition
Calories:
228
kcal
|
Carbohydrates:
31
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
28
mg
|
Sodium:
98
mg
|
Potassium:
113
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
200
IU
|
Vitamin C:
2.7
mg
|
Calcium:
47
mg
|
Iron:
1
mg