Thursday, July 18, 2013

Raspberry Streusel Muffins...

There are some recipes that I just don't get tired of making (or eating).
Raspberry Streusel Muffins happen to be one of them.
I remember specifically when I first discovered this recipe.

Shortly after my husband and I got married, we took a job as innkeepers at a bed & breakfast in Kalamazoo.  It was an old three building establishment filled with antiques.  The buildings were built in the late 1800s and early 1900s.  Gorgeous. Beautiful furnishings, awesome music, quaint breakfasts, amazing gardens, stunning weddings...these were some of the things I loved about the inn.  We had a lovely apartment downstairs in one of the buildings...quaint and cozy and perfect for newlyweds and our sweet kitty.
Our job was mostly to relieve the owners of the establishment so they could "get away".
We worked evenings...answering the phone, taking reservations, checking people in.
On weekends, we helped with breakfast and other events (weddings, parties, etc.) that were held there.  I always enjoyed my evenings "on duty" at the inn.  I'd sit in the office and read country living type magazines filled with beautiful family life in the country, farms, and delicious recipes.  I found this muffin recipe and immediately thought it sounded good, so I wrote it down.  Once I tried it...I was hooked on it!  This was nearly 20 years ago!  I've been making these muffins ever since!  Some things are just too good to keep to yourself, so I wanted to share it with you!
The recipe calls for raspberries, but you can use whatever berry you like.  I have made it with raspberries, blueberries, and even strawberries!
Here's what you do...
1/2 c. flour
1/2 c. oats
1/3 c. sugar
1/2 tsp. cinnamon
1/8 tsp. salt
With 2 knives cut in 6 tblsp. butter until mixture resembles coarse crumbs.  Briefly rub mixture between fingers to blend butter.

Muffin Mixture:
1/2 c. butter
1/2 c. sugar
1 egg
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. milk
1/2 c. sour cream
1 tsp. vanilla
1 c. raspberries (or berries of your choice)

1. Prepare topping.  Set aside.  Grease 12 muffin cups.  Preheat oven to 400 degrees.
2. In large bowl; w/ electric mixter beat butter & sugar until light and fluffy.  Add egg.  Beat until well blended.
3. In medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt.  In small bowl, combine milk, sour cream, and vanilla.  Add flour mixture to butter mixture.  Alternately w/ milk mixture beating just until batter is combined.  Gently fold in raspberries (or other berries of your choice).
4. Spoon into tins about 2/3 full.  Sprinkle w/ topping.
5. Bake 20-25 minutes.  Cool 5 minutes and remove.

Let me know how you like it and which berries you tried!
Until next time!


  1. You know I have to go pick raspberries at my in-laws today, now, so I can make these before tomorrows last ball game. ;-) Thanks for sharing!

    1. I hope you enjoy them Sherry! Let me know how they turn out! :)