These Yummy Raspberry Muffins are light and fluffy, dotted with fresh raspberries and topped with a lid of crunchy nuts and sugar bits. So easy to make, yet they feel so special!
Course: Bread, Breakfast, Dessert, Snack
Keyword: muffins with streusel, raspberries, raspberry muffins, streusel, streusel topping
Author: Jessica Fisher
2cupwhole wheat pastry flour
1cup granulated sugar
1cupraspberriesfrozen works fine, too
1/3cupwhole wheat pastry flour
1/3cup sliced almondstoasted
Preheat the oven to 400 degrees. Line a 12-cup muffin pan with muffin papers.
Whisk together the flour, sucanat, baking powder, cinnamon, and salt in a large bowl.
In a medium bowl, whisk together the milk, oil, eggs, and orange zest until blended. Pour the wet mixture into the dry ingredients and add the raspberries. Fold just until combined; do not overmix. Spoon batter into prepared muffin cups, dividing evenly.
To make the topping, combine the brown sugar, flour, and butter in a small bowl with a fork, stir in the almonds then sprinkle evenly over muffin tops.
Bake for 20 minutes or until tester comes out clean. Cool on a wire rack.
If you prefer, you can use unbleached all-purpose flour and granulated sugar. You can also substitute other kinds of berries if you want as well.