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Raspberry-Almond Streusel Muffins

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Ingredients


  • 2 1/2 cups all-purpose flour 
  • 1 cup sugar 
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten 
  • 1 cup milk
  • 1 cup butter, melted
  • 1/2 teaspoon almond extract
  • 1 pint fresh raspberries 

Preparation

  1. 1. Preheat oven to 375°. Line 18 muffin cups with paper liners.
  2. 2. Whisk together first 4 ingredients in a large bowl. Whisk together eggs and next 3 ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Gently fold in raspberries. Spoon batter into prepared muffin pans; top evenly with Streusel Topping.
  3. 3. Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pans 3 minutes. Remove muffins from pans, and serve warm.

  1. Streusel Topping

    Ingredients

  2. 2/3 cup all-purpose flour 
  3. 2 tablespoons sugar 
  4. 2 tablespoons light brown sugar
  5. 5 tablespoons chilled butter, cut into pieces
  6. 1/3 cup sliced almonds

Preparation

  1. Combine first 3 ingredients in a bowl; cut in butter with a fork or pastry blender until crumbly. Stir in almonds.

Julia Dowling Rutland,

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