Raspberry Streusel Muffins


Since the hubs is home, it’s time to bust out some of the recipes I’ve been collecting (read: Pinning on Pinterest). This muffin recipe is one that I saved from my mom’s Pins. She made them during a visit recently and I couldn’t help but attempt to reproduce them. They are so good! I substituted the vegetable oil for walnut oil and they were phenomenal, so don’t be afraid to go there if you have almond oil, walnut oil, or similar.

The recipe itself comes from Oh My God Chocolate Desserts. While the recipes on this site look promising, the ads are a little over the top and I probably won’t spend too much time looking around. It was worth the hassle to get these made though!

For raspberry muffins:
  • 1 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup granulated sugar
  • ½ cup yogurt
  • ¼ cup vegetable oil (I substituted walnut oil)
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
For Streusel topping:
  • ½ cup all-purpose flour
  • ⅓ cup granulated sugar
  • ½ stick butter-melted
  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).
  7. Cover the batter with the raspberries and then cover the raspberries with streusel topping.
  8. Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.

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