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Amy R. Kendall
BellaOnline's Southern Cooking Editor

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Raspberry Streusel Muffins
Guest Author - Monica Talley

Makes 12 muffins

Muffin Batter:
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup milk
1 stick butter, melted
1 teaspoon vanilla
1 large egg, beaten
1 cup raspberry preserves
3/4 cup sour cream

Streusel Topping:
1/2 cup brown sugar
1/4 cup flour
3 tablespoons butter, room temperature

In a large bowl, whisk together: flour, baking powder, salt, cinnamon, granulated sugar, and brown sugar.

In a medium bowl, combine: milk, vanilla, butter, and egg.

Gently mix the wet ingredients into the dry ingredients. Stir no more than 25 times. The muffins will be tough if you do.

In a small bowl, combine: brown sugar, flour and butter. Using a fork combine to make a paste.

Line the cups of a muffin tin with paper liners. Scoop muffin batter into each liner 1/2 full. Place 2 teaspoons of raspberry preserves into the center of the muffin batter and then place 1 teaspoon sour cream over the preserves.
Next crumble 1 teaspoon of brown sugar/butter/flour mixture over top.

Bake in a preheated 350 F degree oven for 20-25 minutes. Remove muffins from oven and let cool in pan on a cooling rack for 15 minutes.

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Content copyright © 2008 by Monica Talley. All rights reserved.
This content was written by Monica Talley. If you wish to use this content in any manner, you need written permission. Contact Amy R. Kendall for details.

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