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Raspberry Streusel Muffins

Country.Chef's picture
Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Sour cream 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Raspberries 1 Cup (16 tbs) (Fresh Or Frozen)
  All purpose flour 1⁄4 Cup (4 tbs)
  Quick cooking oats 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Cold butter/Margarine 3 Tablespoon
  Confectioners sugar 1 Tablespoon
Directions

In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg.
In a small bowl, mix sour cream, milk and vanilla.
Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.
Gently fold in raspberries.
Fill greased or paper-lined muffin cups two-thirds full.
Combine flour, oats, sugar, cinnamon and salt; mix well.
Cut in the butter until crumbly.
Sprinkle over muffins.
Bake at 400° for 18-22 minutes or until muffins test done.
Cool in pan 10 minutes before removing to a wire rack.
Dust with confectioners' sugar.

Recipe Summary

Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Ingredient: 
Raspberry

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