Raspberry-Almond Streusel Muffins

Coastal Living
Raspberry-Almond Streusel Muffins Recipe
Photo: David Prince; Styling: Linda Hirst
Raspberry-Almond Streusel Muffins get an update with slivered almonds for a nutty crunch.
Makes 18 muffins


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2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1 cup butter, melted
1/2 teaspoon almond extract
1 pint fresh raspberries


Prep: 30 Minutes
Bake: 20 Minutes
Cool: 3 Minutes

1. Preheat oven to 375°. Line 18 muffin cups with paper liners.

2. Whisk together first 4 ingredients in a large bowl. Whisk together eggs and next 3 ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Gently fold in raspberries. Spoon batter into prepared muffin pans; top evenly with Streusel Topping.

3. Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pans 3 minutes. Remove muffins from pans, and serve warm.

Created date

March 2013

Nutritional Information