Oh So Yummy Red Raspberry Muffins

Happiness is eating a freshly baked muffin
                                         ~Unknown

A few weeks ago, I wrote a post and gave you the best blueberry muffin recipe that is so good.  The other day I had to bake something to take to our bible study class, so I decided to make these muffins.  Without taking everything out of the freezer, I couldn't find my frozen blueberries, so off I went to buy fresh ones.  When I got to the store, the red raspberries were on sale 3 for $5.  So I bought 6 so I could freeze them for my Best Raspberry Pie Ever (you must check it out if you missed it).  

In case you haven't figured this out yet, I LOVE red raspberries, whether it's fresh in a bowl, preserves, pie, or any other way you can imagine.  Yes, even raspberry shortcake!

So I measured out what I needed for the pie and added the sugar, flour and cinnamon, then sealed in and put in in the freezer.  But I still had a lot of raspberries left over.  So change of plans...I decided to make two batches of muffins, one blueberry and the other raspberry.  

I never made this before and I looked through a lot of recipes to find one, but they all called for an ingredient or two that I didn't have.  So why not make the same batter as the one I make for the blueberry muffins.  (FYI, I did make a tiny change).  

Oh So Yummy Red Raspberry Muffins

• 2 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled 
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 cup milk, can use regular or buttermilk
• 2 tsp vanilla extract
• 1 1/2 cups rinsed and dried red raspberries 

     Streusel Topping

• 1/3 cup brown sugar
• 1 Tbsp flour
• 2 tsp unsalted butter, melted and cooled
• 1/4 tsp ground cinnamon

1. Preheat oven to 425 degrees and lightly grease or line a 12 cup muffin baking pan.  Prepare the streusel topping in a small bowl and set aside.
2. Mix the flour, baking powder, baking soda and salt in a large bowl.  Set aside.
3. In another bowl, mix the melted butter with the sugar, add the eggs and mix well, then add the milk and vanilla and mix again.
4. Add the wet ingredients to the dry and GENTLY combine using a rubber spatula until everything is moistened.  It will be lumpy, don't worry about that.  Then VERY GENTLY, fold in the raspberries.  DO NOT OVER MIX!
5. Fill the muffin cups to the very top.  Then crumble the streusel topping over the tops.
6. Bake for 5 minutes at 425 degrees.  Leave the muffins in the oven and after 5 minutes, reduce the heat to 375 degrees and bake for another 15 minutes.

Makes 12 muffins.  

So I rinsed the raspberries and after measuring out what I needed for the muffins, I still had some leftover, which I gladly ate, as is.  MMM Good...

I usually line my muffin tins, although this one from Williams Sonoma really is great, and I really don't have to; it's just an old habit of mine...

After mixing the dry ingredients into a bowl, using another bowl, I mixed the liquids...

Then I poured the liquid into the dry ingredients...

FYI, DON'T OVER MIX!  Blend it well, but there will still be lumps and bumps and that's OK...

Very gently, fold in the raspberries...

Then fill the muffin cups to the top.  Add the streusel topping...

Bake and enjoy!

That night, those who had the raspberry muffins raved about them, and without a doubt, Mr. Cottage couldn't eat enough of them!

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