Raspberry Streusel Jumbo Muffins
1/2 cup (1 stick) butter , softened
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
12 ounces fresh or frozen raspberries
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons butter or margarine , melted
6 jumbo muffins.
Preheat oven to 375°F. Spray pan cavities with vegetable pan spray.
In a medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mixing until just combined. Gently fold in raspberries with rubber spatula. Spoon evenly into muffin cups.
For topping, combine flour with brown sugar and melted butter in small bowl. Stir until mixture is crumbly; sprinkle mixture over muffins.
Bake 25-28 minutes. Remove to wire rack and let cool slightly. Serve warm or at room temperature.
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