Raspberry Muffins

Raspberry Muffins
4 from 1 ratings
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.
  • 2 cup 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cup fresh or frozen raspberries
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Streusel
  5. 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.