Grab your jumbo muffin pan and get ready to bake up a batch of these delicious extra-large Raspberry Streusel Muffins. Our recipe makes six deliciously fruity homemade muffins topped with a crunchy, sweet streusel. Everyone loves fresh baked goods at breakfast or brunch. You can also wrap them up in a beautiful gift basket for any special occasion.
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.