Raspberry Buttermilk Muffins with Streusel Topping

They’re good. Really good. I adapted the recipe from my favorite cookbook (see below!), and made it healthier, but you can’t tell!

Raspberry Streusel muffins

Raspberry Buttermilk Muffins with Streusel Topping

1 3/4 cups flour (if using whole wheat, replace a few tablespoons of flour with cornstarch)

1 tsp. baking powder

1/2 tsp. salt

1/4 cup butter, softened

1/4-1/2 tsp. lemon zest

1/3 cup honey

1 large egg

1 tsp. vanilla

1/3 cup sour cream

1/3 cup buttermilk

1 heaping cup raspberries, fresh or frozen


4 1/2 T. butter, melted

3/4 cup flour

1/3 cup brown sugar

1/4 tsp. cinnamon

1/8 tsp. baking powder

1/8 tsp. salt

1/4 cup walnuts or pecans, finely chopped

1. Preheat oven to 375 degrees. Grease a standard 12-cup muffin pan. Place it inside another muffin pan to create a burn-resistant pan.

2. Combine flour, baking powder, and salt in a smal bowl.

3. In a large bowl, cream butter, honey, and lemon zest. Add egg, vanilla, sour cream, and buttermilk.

4. Stir in flour until just moistened. Fold in raspberries.

5. In a separate bowl, combine streusel ingredients, adding more flour if necessary.

6. Divide batter evenly among muffin cups. Top with streusel.

7. Bake at 375 degrees for 18-20 minutes or until muffins test done.

Yield: 12 muffins

The original recipe called for blueberries, so that would be good too!


~rachel sue~


3 thoughts on “Raspberry Buttermilk Muffins with Streusel Topping

  1. BethAnn says:

    Need I say…what everyone is thinking…YUM!

  2. Kaitlin says:

    Oh, goodness! That looks almost painfully delicious. =)

  3. […] adapted this recipe from Great Coffee Cakes, Sticky Buns, Muffins, and More. Here’s the raspberry version of this […]

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