Raspberry Streusel Muffins

I love muffins.  I make them all the time and never get tired of the great variety of flavors one can combine to create just the taste for which one craves.  Hope you like this one!

2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 Tablespoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup plain yogurt
1/2 cup milk
6 Tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cup frozen or fresh raspberries (toss frozen raspberries with 1 tablespoon flour)


1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup all-purpose flour
2 teaspoons grated orange zest
1 teaspoon ground cinnamon


Preheat oven to 375 degrees F.  In a large bowl, combine flour, sugars, baking powder, cinnamon and salt.  Blend with a whisk.  In a separate bowl, mix the egg, yogurt, milk, vanilla, and almond extract.  Add melted butter.  Make a well in the center of the flour mixture and add the liquid ingredients.  Mix until just blended.  Gently fold in raspberries.  Fill greased muffin tins two-thirds full.

For topping, combine ingredients in a small bowl.  Sprinkle each muffin with about 1 tablespoon of topping.  Bake for 20 – 22 minutes or until done. 

This will make 6 large muffins or 12 regular size muffins.  Regular size muffins will take less time to bake (about 18 minutes).
The Beechmont Inn Bed & Breakfast
Kathryn White
Bed and Breakfast Foodie

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