Friday, September 11, 2015

Raspberry Streusel Muffins ~

There is something magical about muffins. I just love them. Fresh, warm muffins of almost any kind make the perfect breakfast, brunch, snack, treat, or dessert! So, when I realized we had a bumper crop of raspberries on the homestead this season, muffins it was! I looked at several recipes, but this version was the one I was certainly going to try and adapt if need be. It is wonderful. The word for these is simply gourmet! They truly are. The crisp, sweet topping of the streusel over the buttery mix of cinnamon raspberry tart delight is just something I can't fully describe. You are just going to have to try them. 

P.S. Be sure to hide one for yourself. No worries! Your secret is safe with me. XOXO


  • 1 Cup Flour
  • 1/2 Cup Whole Wheat Flour
  • 1 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • Pinch of Salt
  • 1/4 Cup Sugar
  • 1/4 Cup Packed Brown Sugar
  • 1/2 Cup Milk
  • 1 Egg-beaten
  • 1/2 Cup Butter
  • 1 Cup Raspberries-fresh or frozen but drained

Streusel Topping Ingredients:
  • 1 Cup Packed Brown Sugar
  • 1/2 Cup Flour
  • 1/4 Cup Butter
  • 1/2 Teaspoon in Cinnamon

  1. Streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.

  1. For Muffins: Preheat oven to 400 degrees
  2. Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
  3. Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
  4. Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
  5. Fold in the raspberries being careful not to break up the berries too much.
  6. Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
  7. Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
  8. *We encourage farm fresh and organic ingredients if possible. ~


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