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.

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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