Raspberry Muffins
These raspberry muffins are irresistibly moist and bursting with the vibrant flavor of fresh raspberries. Topped with a delectable, sweet streusel crumble, they make a delightful choice for breakfast, brunch, or an indulgent midday snack.
Ingredients
- Muffins
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ⅔ cup buttermilk
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 cup fresh or frozen raspberries
- Streusel Topping
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter melted
- A pinch of salt
Instructions
- Preheat the oven to 375°F. Prepare a muffin tin by lightly coating it with non-stick spray or inserting paper liners. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, buttermilk, egg, vanilla extract, and almond extract if using. Gradually incorporate the wet mixture into the dry ingredients, stirring until just combined. Gently fold in the raspberries to avoid breaking them apart.
- To prepare the streusel topping, mix the flour, sugar, melted butter, and salt in a small bowl until crumbly in texture.
- Distribute the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping evenly over the batter in each cup.
- Bake the muffins for 25–28 minutes, or until their tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely on a wire rack before serving.