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Raspberry-Almond Streusel Muffins

Photo: David Prince; Styling: Linda Hirst
Prep time 30 mins
Bake time 20 mins
Cool time 3 mins
Yield Makes 18 muffins
Raspberry-Almond Streusel Muffins get an update with slivered almonds for a nutty crunch.

Ingredients

  • 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
  • Streusel Topping

How to Make It

  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.