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Raspberry-Almond Muffins
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Description
A nice quick muffin batter with a hint of almond that nicely highlights the berries.
Ingredients
- 1-¾ cup Flour
- ⅓ cups Sugar
- ¼ teaspoons Salt
- 2 teaspoons Baking Poweder
- 1 whole Egg, Beaten
- 1 teaspoon Almond Extract
- ¾ cups Milk
- ¼ cups Canola Oil
- 1 cup Raspberries
- ¼ cups Flour (for Streusel)
- ¼ cups Brown Sugar (for Streusel)
- 2 Tablespoons Cold Butter (for Streusel)
- ¼ cups Almonds, Sliced Or Slivered (for Streusel)
Preparation
Grease or spray muffins cups and preheat oven to 375 F. Combine flour, sugar, baking powder and salt. In a small bowl beat egg then add milk, extract and oil. Whisk to combine. Add wet ingredients to dry and mix until moistened, but don’t over mix. Fold in berries until combined. Fill muffin cups 3/4 full. Top with streusel topping and bake for 20 minutes.
Streusel Topping
Combine brown sugar and flour, then cut in butter until combined and crumbly. Stir in almonds.
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2 Comments
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sjohnson on 9.9.2009
I have a question: In the ingredients list, it says baking soda, but in the directions, it states baking powder. Which one should I use? Thanks!
Courtney on 7.30.2009
20 minutes was way longer than my actual cook time of 14 minutes, and I turned down the over to 325 halfway through. They were pretty and tasty though.