Once upon a time I baked a lot of muffins. Really. All kinds of muffins. Most of them were quite tasty though some were better than others. A particular favorite was Blueberry Muffins made with fresh blueberries.
Life changes, doesn’t it? I no longer cook to satisfy myself and I no longer head to an office five days a week. That was always a wonderful way to try out new recipes and not have to eat it all by yourself.
This recipe from the April 2013 issue of Coastal Living magazine might get me baking muffins again. Fresh raspberries and a streusel topping can only be described as heavenly. I hope you enjoy. And be sure to check out this issue of the magazine for more muffin recipes and some wonderful tips on visiting Galveston, Texas.
Raspberry-Almond Streusel Muffins
2 ½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1 cup butter, melted
½ teaspoon almond extract
1 pint fresh raspberries
Streusel Topping (recipe follows)
Preheat oven to 375 degrees. Line 18 muffin cups with paper liners.
Whisk together flour, sugar, baking powder and salt in a large bowl. Whisk together eggs, milk butter and almond extract in a medium bowl. Stir egg mixture into flour mixture just until blended. (Do not over mix.) Gently folk in raspberries. Spoon batter into prepared muffin pans; top evenly with Streusel Topping.
Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pans 3 minutes. Remove muffins from pans, and serve warm.
Makes 18 muffins.
Streusel Topping
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons light brown sugar
5 tablespoons chilled butter, cut into pieces
1/3 cup sliced almonds
Combine flour, sugar and brown sugar in a bowl; cut in butter with a fork or pastry blender until crumbly. Stir in almonds.
Makes 1 cup.
