Raspberries are just starting to ripen up around here. I was driving to the grocery store and saw the cutest little stand that was selling raspberries. One of the things that I love about our area are the little fruit stands that are found on country roads. There is something refreshing knowing that what you are eating was grown locally. Plus a lot of them have these cute little cans where you just leave your payment. It reminds you that there are still trusting and honest people in the world.
I saw this stand and it reminded me of these raspberry muffins that I made last summer. I knew I had to remake the recipe and share it on the blog. It also lead to raspberry week, which lead to some really good recipes that I had never tried before, new recipes that turn out great are definitely a good thing.
So I highly recommend grabbing some raspberries and trying this yummy muffin recipe.
Ingredients for Muffins:
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup sour cream
1/2 cup milk
1 tsp vanilla extract
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup fresh or frozen raspberries
1/4 cup flour
1/4 cup quick cooking oats
3 Tbsp sugar
1/4 tsp ground cinnamon
1/8 tsp salt
3 Tbsp cold butter or margarine
In a mixing bowl cream butter and sugar until fluffy. Then beat in the egg. In a separate small bowl mix the sour cream, milk, and vanilla. In another bowl combine the dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Stir in part of the dry ingredients into the creamed butter and sugar mixture. Then add some of the sour cream mixture. Alternate adding dry and sour cream mixture into the main batter until it is all combined. Mix until just moistened.
Gently fold in the raspberries.
Line a muffin pan with paper muffin cups. I use two muffin cups per muffin, because honestly they just turn out better. Fill each cup about two- thirds full.
Now make the streusel. Combine the flour, oats, sugar, cinnamon and salt. Cut in the butter until crumbly. I actually made a half batch of the streusel, and the muffins were still delicious. The first time I made it I did the full thing of streusel, it just depends how sweet you want to the muffins to be. Once you make the streusel sprinkle it over the top of the muffins.
Bake at 400 F for 18 - 22 minutes. Cool in pan for 10 minutes before removing to a wire rack.
Enjoy a fresh muffin.
This recipe was originally posted on the allrecipes site.