Raspberry Streusel Muffins

Raspberry Streusel Muffins are delicious, super moist and flavorful muffins with rasperries and streusel crumb topping.

I really like to try new recipes, and the really good ones quickly become my kitchen default. Such was the case with Blueberry Muffins With Streusel Crumb Topping which, for one reason or another, simply blew my husband away.

have them for breakfast without any problems and not ask for something sweet after that. But whatever the reason, for a few days in a row, he is obsessed with looking for “those muffins with crumbs” from me. Why not? But with one little change! Instead of blueberries, this time, my muffins will be filled with beautiful raspberries, fresh from the market!

Ingredients
For raspberry muffins:

• 1 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup granulated sugar
• 1/2 cup yogurt
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries

For Streusel topping:

• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 stick butter-melted

Instructions

1. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
2. To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
3. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
4. In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
5. Fold wet ingredients into dry ingredients and mix everything together by hand.
6. Spoon batter into prepared muffin tin (2 tablespoon in each cup).

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