Double raspberry streusel muffins

A delicious new grab-and-go breakfast treat!

We are huge fans of muffins over here at Constantly Cooking – they’ve been our favourite grab and go breakfast treat forever, it seems. There are a few go-to varieties that appear regularly on the menu, such as Berry Burst Muffins, Corn Muffins with Blueberry-Cream Cheese filling and Pear-Gingerbread Muffins, yet I often find myself yearning to try different ingredient combinations. I love the flavour of raspberries so decided to add it in two forms (whole berries and seedless jam) to amplify the taste in these muffins. They’re extra-delicious thanks to the crunchy streusel topping. I love that this makes a big batch (18 muffins) because they freeze beautifully.

Ingredients

Streusel topping:

• 1/2 cup (125 mL) white sugar
• 1/2 teaspoon (2.5 mL) cinnamon
• 1/3 cup (90 mL) all-purpose flour
• 1/4 cup (60 mL) very cold butter

Muffins:

• 1 cup (250 mL) white sugar
• 3/4 cup (180 mL) butter, melted and cooled slightly
• 2 eggs
• 2 1/4 (560 mL) cups all-purpose flour
• 2 teaspoons (10 mL) baking powder
• 1/2 teaspoon (2.5 mL) cinnamon
• 1/4 teaspoon (1.25 mL) salt
• 1/2 cup (125 mL) milk
• 1/2 cup (125 mL) seedless raspberry jam
• 1 cup (250 mL) fresh or frozen whole raspberries

Method

• Preheat oven to 375 F. Line 18 muffin tin compartments with paper liners.
• Make the streusel topping by mixing the sugar, cinnamon and flour in a small bowl. Grate the cold butter into the sugar mixture and toss it with a fork or your fingertips to combine. Set aside.
• Blend together sugar and melted, cooled butter. Add eggs one at a time, beating after each addition.
• Combine flour, baking powder, cinnamon and salt in a small bowl. Add half the flour mixture to the sugar and egg mixture and stir to blend.
• Add the milk to the sugar/flour mixture and stir to blend. Add remaining flour mixture and stir to blend.
• Add raspberry jam and stir to blend.
• By hand, gently fold in the raspberries.
• Fill the muffin tin compartments 3/4 full with the batter (try to ensure the raspberries end up somewhat evenly distributed). Top each with a few teaspoons of the streusel mixture, dividing topping evenly among the muffins.
• Bake in preheated oven 21 – 23 minutes, testing with a toothpick (it should come out clean) to ensure doneness.
• Let cool in the pan on a wire rack for 10 minutes then remove and let cool completely before serving.

Makes 18 delectable, freezable muffins.