Raspberry Streusel Muffins
These muffins can be made with strawberries or blueberries as well.
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What you need: Muffins: 1-1/2 cups flour 1/2 cup sugar 2 tsp baking powder 1/2 cup whole milk 1/2 cup butter 1 large egg 1 cup fresh or frozen whole unsweetened raspberries Rosehip Streusel Topping: 2/3 cup flour 1/3 cup sugar 1-2 tsp Summer Essence Rosehip Spice 1/8 tsp salt 4 Tbsp cold butter or 2/3 cup flour 1/3 cup Sweet Summer Rosehip Sprinkle 1/8 tsp salt 4 Tbsp Cold butter |
Method:
Muffin:
Preheat over to 375 F.
Prepare muffin pan by lining with paper cups or lightly greasing with butter.
Melt butter.
In a large bowl, combine milk, butter and egg.
In a small bowl, combine flour, sugar and baking powder.
Gently stir in flour mixture into egg mixture, do not over stir, a little lumpy is fine.
Add raspberries and fold into batter very gently.
Divide batter evenly between the muffin cups.
Topping:
Combine dry ingredients in a bowl,
Cut butter into pieces and add it to flour mixture.
Work butter into flour mixture with a pastry cutter or your fingers until it resembles a coarse meal.
Sprinkle over each muffin.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before serving.
Muffin:
Preheat over to 375 F.
Prepare muffin pan by lining with paper cups or lightly greasing with butter.
Melt butter.
In a large bowl, combine milk, butter and egg.
In a small bowl, combine flour, sugar and baking powder.
Gently stir in flour mixture into egg mixture, do not over stir, a little lumpy is fine.
Add raspberries and fold into batter very gently.
Divide batter evenly between the muffin cups.
Topping:
Combine dry ingredients in a bowl,
Cut butter into pieces and add it to flour mixture.
Work butter into flour mixture with a pastry cutter or your fingers until it resembles a coarse meal.
Sprinkle over each muffin.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before serving.