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My review
Raspberry Streusel Muffins
Catherine Johnston
"As a child, I would go out with my sister and pick wild raspberries. We'd help our mom make jellies, jams, pies and muffins with the berries. Now, I like to make these muffins on weekend mornings when I have a few extra moments to enjoy them with a cup of tea."
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Ingredients
40 m servingsOriginal recipe yields 18 servings
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Directions
{{model.addEditText}} Print- In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.
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Reviews
Read all reviews 93122 Ratings
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Most helpful positive review
11/22/2007
Wow! I would give this a 6 out of 5 if I could. The only change I made was to add about half a cup of sugar to my raspberries before adding them, they were quite sour.
Most helpful critical review
8/6/2008
These were good, but I expected them to have more of a strong raspberry flavor. I thought they were easy to make and not too time consuming.
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11/22/2007
Wow! I would give this a 6 out of 5 if I could. The only change I made was to add about half a cup of sugar to my raspberries before adding them, they were quite sour.
11/20/2007
Excellent! I mixed a few tablespoons of sugar into the berries and added extra sour cream and milk to thin out the batter. They turned out very well!
8/10/2009
Wonderfully moist and fluffy!! I used all whole-wheat flour and fresh berries. Also added a bit more (about 1/4 c) liquid, as suggested. A keeper!
7/27/2008
Great muffins! I made them for the first time this morning and would definitely made them again with two little changes. I think that the milk needs to be at least doubled from 1/2 c to 1 c. Oth...
5/16/2010
Made this several days ago to use up some raspberries. It was good but I think I didn't like them as much for the raspberries...personal like/dislike...blueberries are much better in muffins! (:...
8/3/2009
I made these with fresh raspberries from my garden. They are moist and no changes were needed, however if you don't like working with thick batter you could add a 1/4 cup more milk and it would ...
4/27/2011
Very good!! I did not have oats,but I had a packet of cinnamon roll instant oatmeal that I used with the cut up butter instead of making the streusel topping and turned out great!
8/7/2007
Very good! I made these with blueberries and could not stop eating them! Perfect muffins. I ended up with only 12 instead of 18. They look perfect and beautiful when baked.
3/29/2007
I made these muffins thismorning, without the struesel topping, in the interest of time. I was afraid they might be too moist because I put the raspberries in completely frozen, but they turned...