Fresh raspberries and a crumbly cinnamon topping join together to create delightful Raspberry Streusel Muffins.
It’s Sunday…did you bake anything this weekend? I have been busy painting our living room, so baking took a backseat for a few days. But I had some fresh raspberries and some of those cute paper muffin liners, so I took a little break from the paintbrush and whipped up a batch. Fresh baked muffins are soooo yummy and they mix up so quickly, I really should bake them more often.
This wonderful recipe came from one of my mom’s many church cookbooks. She and I shared the love of reading cookbooks in the evening, looking for new and delicious things to make. She would make a list of the recipes she really wanted to try and then she tucked it in the book. Once she had tried a recipe, if she really liked it, she either wrote the name on the inside cover of the book or made a copy of the recipe and put it in one of her binders of “all-time favorites”.
These Raspberry Streusel Muffins are so light and tender, they practically melt in your mouth! You will notice there is no butter or oil….that’s not a mistake, as the fat in the half and half makes up for this ingredient. I used whole milk Greek yogurt, but nonfat works fine too.
See all those little bits of red? These muffins are just loaded with fresh raspberries! And to make them even better, they have a little cinnamon crumble on top. The original recipe used 2 teaspoons of cinnamon in the topping. I decreased this to one teaspoon, so as not to overpower those delightful berries. If you are a big cinnamon fan, you can add more, that’s totally your call.
I portioned out the batter to make big, monster-sized muffins. I got 8 jumbo ones. If you divide it out into standard muffin cups or liners, you will get 12 regular muffins. I hope you bake some of these Raspberry Streusel Muffins soon. I am sure they will become one of your all-time favorites as well! Happy Baking!
Yields 8 large or 12 standard muffins
- 1/4 cup plain yogurt
- 1 1/3 cups sugar
- 1 egg
- 2 1/3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup half and half
- 2 teaspoons vanilla
- 1 1/2 cups fresh raspberries
- 1/4 cup sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1 tablespoon butter, softened
- Heat oven to 375 degrees F. Line 8 large muffin cups or 12 standard muffin cups with paper liners; or lightly grease muffin pan; set aside.
- In large bowl, mix yogurt, 1 1/3 cups sugar and egg until well blended.
- In medium bowl, stir together flour, baking powder and salt.
- Stir together half and half and vanilla.
- Add flour mixture to butter mixture, alternating with half and half; stir well after each addition until all ingredients have been used.
- Gently fold in raspberries. Spoon batter into prepared pan.
- In small bowl, combine all topping ingredients until crumbly. Sprinkle topping over batter in pan.
- Bake at 375 degrees F. for 25-27 minutes if making large muffins or 18-20 minutes if making standard sized muffins.
- Remove from pan immediately and cool on wire rack.