Bread Recipes

Raspberry Streusel Muffins
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Author Ivanelle Schlake - Farmersburg, Iowa
Ingredients
  • 1/2 cup Swiss Valley Farms butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup Swiss Valley Farms milk
  • 1/2 cup Swiss Valley Farms sour cream
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp cinnamon
  • 1/4tsp salt
  • 1 cup fresh or frozen raspberries
Streusel topping
  • 3 tbl sugar
  • 1/4 cup flour
  • 1/4 cup oatmeal
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 3 tbl butter


Directions
Cream butter and sugar; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients. Stir into creamed mixture, alternately with sour cream mixture. Gently fold in raspberries. Fill prepared muffin cups 2/3's full.
Streusel topping: Combine and sprinkle over muffins. Bake at 400° F for 18-22 min. Cool for 10 minutes before removing to rack. Makes 18.
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