Raspberry Muffins

Whether you use fresh or frozen raspberries these delicious muffins are a great option for breakfast or brunch, and will...

The Daily Meal

Whether you use fresh or frozen raspberries these delicious muffins are a great option for breakfast or brunch, and will be sure to bring your family around the breakfast table.

Notes

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Ingredients

Muffin

  • 2  Cups  all-purpose flour
  • 1/4  Cup  granulated sugar
  • 1/2  Cup  light brown sugar
  • 1/2  Teaspoon  salt
  • 1  Tablespoon  baking powder
  • 1  Cup  buttermilk
  • 1/2  Cup  Country Crock, melted
  • large eggs
  • 1  Teaspoon  vanilla extract
  • 2  Cups  fresh or frozen raspberries

Streusel Topping

  • 1  Cup  all-purpose flour
  • 1/4  Cup  granulated sugar
  • 1/4  Cup  light brown sugar
  • 1/4  Teaspoon  ground cinnamon
  • 1/2  Teaspoon  salt
  • 1/4  Cup  plus 2 tablespoons Country Crock, melted and cooled to room temperature

Directions

Muffin

Streusel Topping

Start by positioning a rack in the center of the oven and preheat to 375°F, then line 12 standard muffin cups with paper liners.

In a large bowl, whisk the flour, sugars, salt, and baking powder together. Add the buttermilk, Country Crock, eggs, and vanilla, and whisk until smooth. Country Crock will ensure the muffins will be rich and moist. Gently fold in the raspberries.

Divide the batter evenly among muffin cups, sprinkle with the prepared Streusel Topping and bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan about 10 minutes, then remove the muffins from the pan and transfer to a cooling rack.

Streusel 

In a large mixing bowl, combine the flour, sugars, cinnamon, and salt. Slowly pour the melted Country Crock into the bowl, while stirring constantly, until crumbly. Set aside in the refrigerator until ready to use.

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.