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Raspberry Streusel Muffins

Country.Chef's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3352 Calories from Fat 1450

% Daily Value*

Total Fat 165 g254%

Saturated Fat 98.6 g493.2%

Trans Fat 0 g

Cholesterol 621.2 mg207.1%

Sodium 2094.8 mg87.3%

Total Carbohydrates 428 g142.8%

Dietary Fiber 22.4 g89.7%

Sugars 178 g

Protein 49 g98.3%

Vitamin A 100.4% Vitamin C 68%

Calcium 63.8% Iron 92.4%

*Based on a 2000 Calorie diet


Raspberry Streusel Muffins Recipe