Tuesday, February 21, 2012

Raspberry muffins

It's muffin time again!
I can never get sick of too many muffins. Is it even possible?
I had bought a bag of frozen raspberries in the plan to make some smoothies, then I just wasn't craving a smoothie anymore so I decided to make some muffins!
Muffins are the perfect breakfast food...next to a BK breakfast sandwich that is...

This is the second muffin I have made in a short time..maybe I am addicted. Do they have muffin counseling?
"Hi, my name is Jamie and I am addicted to muffins." ohh boy I just made myself smile there, could be the long shift at work I had today. Maybe it's time to go to bed.

Shall we get on to how to make these delicious things? I think so!

What you will need for the sreusel:
2/3 cup all purpose flour
1/3 cup brown sugar
1/8 teaspoon salt
1/4 teaspoon ground ginger
4 tablespoons butter, cold

What you will need for the muffins:
2 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter, melted and cooled
1 cup sugar
1 large egg
3/4 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups frozen raspberries

Directions for streusel:
1. In a small bowl, stir together all dry ingredients, then cut the butter into small pieces and add to flour mixture.
2. Rub in butter thoroughly until mixture is very fine and sandy.
3. Pick up the streusel mixture and squeeze it in your hand to form small clumps, repeating until streusel appears to have a much coarser texture.

Directions for muffins:
1. Preheat oven to 350 degrees F. Line a standard muffin tin with 12 liners.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large bowl, stir together melted butter, sugar and egg until well combined. Stir in half the flour mixture, followed by the buttermilk, vanilla extract and almond extract. Stir in remaining flour mixture, just until combined.
4. Toss raspberries in 2 teaspoons of flour to keep them from bleeding. Fold in raspberries.
5. Divide muffin batter evenly into prepared baking cups.
(you are probably wondering why my batter is so pink, well I wanted it that way so I did not toss my raspberries in the flour. I wanted them to be pretty in pink!)
6. Divide streusel mixture over the muffins.

(I chose to do half with streusel and half topped with sanding sugar.)
7. Bake muffins for 20-23 minutes. Turn muffins out onto a wire rack to cool completely.

These raspberry muffins turned out so good! They tasted amazing and looked very pretty too!
Take a look for yourself!

These just gave me a reason to want to get up in the morning!
Streusel or no streusel? That is the question!

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  2. The Raspberry Muffins from Perkins are my favorite muffins, and these look like they might just satisfy that craving for me, especially the one where you used the sanding sugar instead of the streusel. So what do you think, do you like the streusel or sanding sugar ones better?


    1. I would have to go with the sanding sugar. I like to put extra on mine just because I like the crunch of the sugar! I would also have to agree that the raspberry muffins from Perkins are the best!!

  3. I agree! You can never have enough muffins. I love having some in the freezer to take out for breakfasts. I'm going to try these. They look delicious. Thanks for stopping by Feeding Four!

  4. I had to wipe the drool off my keyboard ;-)
    Thank you for sharing this recipe!!!
    I came from Tattered Tag Neighbor.

    1. Hopefully the keyboard didn't get ruined! ;)
      THank you for stopping by! :)

  5. Mmmm these look wonderful! I've never had raspberry muffins but raspberries are my favorite fruit and these look so yummy!

    1. Raspberries are my favorite too! I would love raspberries on anything I think!

  6. These looks so delicious and pretty! My family loves raspberries and I bet these would be great to make for breakfast. Thanks for sharing the recipe.

  7. yum!!!!

    Thanks for sharing on Serenity Saturday

    Natasha xxx