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Raspberry Streusel Muffins are delicious, super moist and flavorful muffins with a streusel crumb topping. These berry muffins are the BEST breakfast recipe ever – it will feel like you’re eating cake! Also, they’re made with fresh raspberries!
Ingredients
For raspberry muffins:
- 1 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For Streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 stick butter-melted
Instructions
- Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
- To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
- Fold wet ingredients into dry ingredients and mix everything together by hand.
- Spoon batter into prepared muffin tin (2 tablespoon in each cup).
- Cover the batter with the raspberries and then cover the raspberries with streusel topping.
- Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.