Raspberry Streusel Muffins

One day this summer while mowing the lawn at my new house, I made an exciting discovery: raspberry bushes! I was so excited, and even more so when my neighbors said I could have as many as I wanted from their bushes too! I ate a lot of raspberries this summer, and enjoyed every one.

I love raspberries with yogurt, on ice cream, in custard bars, in blondies, and now in these muffins. What a delicious way to start the day.

Let's get baking! In a large mixing bowl, combine the sugar, oil and yogurt.

Beat until well combined, then add the eggs, vanilla and milk.

Mix this until all the ingredients are incorporated. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon.

Gradually add the flour mixture to the wet ingredients, beating on low until all the dry ingredients are moistened. Then gently fold in the raspberries.

For the streusel topping, combine the flour, brown sugar, oatmeal

and cinnamon in a food processor or regular bowl. Cut the butter into chunks then throw it in.

Pulse this mixture several times until you have coarse crumbs - or else you can cut in the butter with knives, a pastry blender or your fingers.

Line a muffin tin with paper liners, or grease the muffin cups. Then fill the cups with the muffin batter.

Top with a generous sprinkling (about a tablespoon or more) of the streusel.

Bake the muffins for about 17-20 minutes or until golden. Cool on a wire rack. Hooray for raspberry bushes!

One year ago: Pineapple Sorbet (3 ingredients!)
Two years ago: Canteloupe Sorbet
Three years ago: Fruit Crisp


Find more recipes at Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday, It's a Keeper, Full Plate Thursday, Swanky Stuff, Recipe Box, Thursday's Treasures, Tastetastic Thursday.


Raspberry Streusel Muffins

Muffins:
1/2 cup vegetable oil
3 eggs
1 cup plain or vanilla Greek yogurt
1 1/3 cups sugar
1 1/4 cups milk
2 tsp. vanilla
4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 cups raspberries (fresh or frozen)

Streusel topping:
1/2 cup flour
1/3 cup brown sugar
1/2 cup oatmeal
1/2 tsp. cinnamon
4 Tbsp. butter, diced

In a large mixing bowl, beat together the oil, yogurt and sugar. Add the eggs and vanilla and beat well. In a small mixing bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. Gradually add to the wet ingredients, mixing just until combined. Carefully fold in the raspberries.

To make the streusel topping, in a small food processor, combine the flour, brown sugar, oatmeal, cinnamon and butter. Pulse several times until the mixture resembles coarse crumbs. (Alternatively, combine the dry ingredients in a small bowl and cut in the butter with two knives or your fingers.)

Fill greased or paper-lined muffin cups with the muffin batter (I fill nearly to the top) and then sprinkle on about a tablespoon of streusel. Bake at 400 for 20 minutes. Cool completely on a wire rack. Makes 24-30 muffins.

Recipe Source: Adapted from Bex Box