Raspberry Streusel Muffins
HB-5115 · Hand-built original · American
Sour cream muffins studded with raspberries under a brown sugar and orange zest streusel.
AmericanDessert0 min12 muffins196 kcalVegetarianLow Fat / Low Cholesterol
Main ingredient: raspberries
Pairs well with: coffee, tea, fresh berries, fruit salad
Servings:12quantities adjust to match
Ingredients
- 2 tablespoons salted butter, melted
- 1/2 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon orange zest (or try lemon or cinnamon)
- 1 stick (1/2 cup) salted butter, melted
- 1/2 cup brown sugar
- 1 cup sour cream or plain Greek yogurt, at room temperature
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups fresh or frozen raspberries
- 1 tablespoon all-purpose flour
Method
- Heat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Rub the melted butter, dark brown sugar, 1 tbsp flour and orange zest together to a crumbly streusel.
- Whisk the melted butter, brown sugar, sour cream or yogurt, eggs and vanilla. Fold in the flour, baking powder and salt just until combined.
- Toss the raspberries with 1 tbsp flour and fold gently into the batter.
- Divide between the liners, scatter over the streusel, and bake for about 25 minutes until golden and set. Cool briefly before serving.
Total: 0h 50m
Nutrition (per serving, where published)
196 kcalCalories
4.8 gProtein
35.6 gCarbs
3.8 gFat
2 gSaturates
2.4 gFibre
18.8 gSugars
320 mgSodium
39 mgCholesterol
132 mgPotassium
98 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data