Ribbons of tart raspberry give these muffins a gorgeous color and incredible flavor, all topped with a crumbly cinnamon topping.
Makes 12 muffins
Ingredients: For the streusel topping
Ingredients: For the muffins
- Preheat the oven to 375 degrees F. Line a muffin pan with 12 paper liners and set aside.
- Streusel topping Place all the ingredients in a medium bowl and mix with your hands until combined. Set aside.
- Muffins Cream the butter, brown sugar, and granulated sugar in the bowl of a stand mixer, or in a large bowl using an electric hand mixer. Add the eggs one at a time, mixing after each addition. Add the vanilla, salt, and sour cream; combine just until thoroughly mixed, occasionally scraping the bottom and sides of the bowl with a rubber spatula. Add the flour and baking powder and mix until smooth. Fold in the raspberries.
- Scoop the batter evenly into the paper liners, about three-fourths full. Sprinkle the topping evenly over the muffins. Bake for 30–32 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before removing from the pan.
Recipes and photos from A Farmgirl’s Table by Jessica Robinson. Reprinted by permission of Gibbs Smith.
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