It's no secret that we love muffins. We have them for breakfast, snacks, and, sometimes, for dessert. These Raspberry Streusel Muffins fell into that last category.
The streusel topping gives them a decidedly dessert-y feel (although sometimes a little dessert for breakfast isn't bad either). Regardless of when you eat them, these muffins are easy-to-make, moist, and delicious. So, they're perfect any time of day!
Raspberry Streusel Muffins
- 2 ¼ c . all-purpose flour , divided
- 1 c . granulated sugar
- 2 tsp . baking soda
- 1 tsp . salt
- 2 large eggs
- 6 T . butter , melted
- 3/4 c . plain non-fat Greek yogurt
- 1/4 c . low-fat buttermilk
- 2 tsp . vanilla extract
- 1 (6 oz.) package fresh raspberries
- 1/3 c . all-purpose flour
- 1/4 c . granulated sugar
- 1/4 c . brown sugar , packed
- 2 T . butter , melted
- 1/2 tsp . ground cinnamon
- pinch of salt
For the muffins, preheat oven to 400 F. Grease a 12-cup muffin tin with nonstick cooking spray or line with paper liners.
In a small bowl, toss together 1 tablespoon of flour and raspberries.
In a large bowl, whisk together remaining flour, sugar, baking soda, and salt.
Make a large well in the middle of the flour mixture.
Add eggs, butter, yogurt, buttermilk, and vanilla; whisk until just combined. There may be a few small lumps, and that’s ok.
Gently fold in the raspberries until just combined.
Divide the batter evenly among the muffin tins. The tins will be full.
To make the streusel, combine flour, sugars, butter, ground cinnamon, and salt in a small bowl.
Crumble the streusel mixture over the batter in the tins.
Bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to continue cooling.
Serve warm or at room temperature.