About once a week, I have to work night shift. There’s basically nothing that I like about this except that if our census is low, I get the morning off. Sleeping in is definitely a perk and being able to bake up some raspberry muffins is pretty nice too =). It took me a while to decide what kind of raspberry muffins I wanted to bake. I finally decided on these almond streusel topped muffins. I decided not to go too healthy (it’s been a rough couple of weeks!), but I did use white whole wheat flour so that sort of counts, right?? 😉 If you’re a muffin fan, you should definitely give this recipe a try. They’re delicious! Enjoy!

Raspberry Streusel Muffins
for the streusel:
1/4 cup white whole wheat (or all purpose) flour
2 tbsp sugar
dash salt
2 tbsp chopped almonds
2 tbsp butter, cold

for the muffins:
1 cup white whole wheat (or all purpose) flour
1/2 tsp + 1/8 tsp baking powder
1/8 tsp salt
1-1/2 tbsp butter, melted and cooled
1/2 cup sugar
1 large egg
1/2 cup + 2 tbsp buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup fresh raspberries

1. Preheat oven to 350F. Line 6 muffin cups with paper liners or spray with non-stick spray.
2. In a small bowl, make the streusel. Stir together all dry ingredients, then cut the butter into small pieces and add to flour mixture. Rub in butter thoroughly until mixture is very fine and sandy. Pick up the streusel mixture and squeeze it in your hand to form small clumps, repeating until streusel appears to have a much coarser texture. Set aside.
3. Next, make the muffin batter. In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, stir together melted butter, sugar and egg until well combined. Stir in half the flour mixture, followed by the buttermilk, vanilla and almond extracts. Stir in remaining flour mixture, mixing just until the dry ingredients are incorporated and no streaks of flour remain. Fold in raspberries
4. Divide muffin batter evenly into prepared baking cups. Cups will be fairly full. Divide streusel mixture over the muffins (be generous, and don’t worry if some of the streusel doesn’t seem to “stick”)
5. Bake for 20 minutes or until lightly browned.

*adapted from Baking Bites

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Categories: Breakfast, Muffins

2 Responses so far.

  1. heroette says:

    These look GORGEOUS! I actually have all THESE ingredients, too (I picked up buttermilk and ended up using a recipe that didn't call for it). Although, I have a baaad habit of doubling streusel topping and eating it independently of its specified baked good match, haha!

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