Raspberry Streusel Muffins

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Adjust Servings:
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, soft
1/2 cup castor sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
1/4 cup yogurt
1/3 cup raspberries
1/3 cup oats
1/3 cup almond flakes
1/4 cup brown sugar
1/2 tsp cinnamon

Raspberry Streusel Muffins

  • Serves 12
  • Medium


  • Streusel:



I have days when taking a deep breath is too time consuming. I work on strict deadlines, on a number of projects and very rarely do I have time for myself and more often than not, to respond to messages/emails/phone calls! But somehow, I always make that extra effort to go into the kitchen in the early A.M. and whip up something decadently sweet, which eventually fills up a number of stomachs in the house! There is something that is so soothing about baking that just makes the rest of the hectic chaotic day worth it.

I had a fair bit of raspberries left over from the shoot of Raspberry Double Fudge Brownies and decided a muffin is in order. I initially started off aiming for an eggless version, but the eggs got the better of me and I succumbed to adding one in. I enjoy the crunch of a cinnamon streusel, which goes delightfully with almonds and raspberries.

Note: You can substitute with any other berries or fruit, either defrosted or fresh, or even a thickened coulis or jam.

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In a smaller bowl stir the streusel ingredients together and set aside.



Heat the oven to 200°C and prepare the muffin tin.
In a bigger bowl, whisk the butter and sugar until fluffy.
Add the egg and both extracts and whisk for a few more minutes.
Then add the yogurt and baking powder, baking soda and salt and combine.
Fold in the flour and combine to remove any dry lumps.
Place two mini scoops or one regular scoop into each muffin liner.
Add a few raspberries in the centre of each muffin.
Sprinkle the streusel on top.
Bake for 25 minutes.

Kamini Patel

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