Whenever I’m in the mood to bake (which is often!), but I don’t feel like pulling out my stand-mixer or making anything too complicated, my first instinct is to make either a delicious quick bread or some muffins.
Quick breads and muffins are a great way to satisfy your desire for a delicious homemade treat when you don’t want to make anything that requires too much time and attention or want to have a gigantic mess to clean up when you’re finished!
These raspberry streusel muffins definitely fill that bill! They are simple to make and, because they don’t need too many tools or ingredients, they are easy to whip up in a flash.
Most muffin recipes are pretty basic in their key ingredients, hence the ease of them, but just because they’re simple, that doesn’t mean they can’t be spiced up a bit! For my recipe, I decided to add a little ricotta cheese into the mix for a touch of richness and a bit of tenderness. (Plus, I had some ricotta in the fridge I needed to use!) But not to worry – if you don’t have any ricotta on hand or you aren’t feeling as adventurous, feel free to use some sour cream or Greek yogurt instead. I have done this in the past and they turned out just as delicious!
I also added a yummy streusel topping to the muffins because, let’s face it, that’s one of the best parts of the muffin!! I mean, c’mon, is there really anything better than the warm, crumbly, sweet streusel topping on a muffin? I don’t think so!
For continued ease and deliciousness, I used frozen berries in this recipe. I usually always have some kind of frozen berry in my freezer at all times, since I use them in my baking frequently. Frozen berries are great because you don’t have to worry if the fruit is in season and they are also very affordable, which is something I’m very conscious about. Fresh raspberries work just as wonderfully in this recipe, though, so if you have them go ahead and use them, and if you don’t like raspberries, swap out them out for blueberries, blackberries or whatever you prefer.
These muffins can be stored in an air tight container for up to a week – if they make it that long. Around here they go pretty quick since my kids love to eat them as a snack with a glass of milk or to have in their school lunches as a special treat. Personally, I think they are perfect for a quick breakfast sweet or a yummy afternoon snack. There is just something about enjoying a warm muffin fresh out of the oven with a nice cup of coffee or tea in the middle of the afternoon! Those little moments of “me time” really helps us busy moms find a few moments of peace and gives us the boost we may need to finish up the remainder of our often hectic days.
I hope they offer you guys a little moment of fruity, crumbly bliss, and I hope you all enjoy them as much as my family and I do!
Until next time,
How to Make
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
¾ cup flour
¼ cup sugar
¼ cup light or dark brown sugar
7 tbsps unsalted butter
1 ¾ cups flour
1 cup of sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup sour cream (you can substitute greek yogurt if you prefer)
¼ cup ricotta cheese
1 ½ tsp vanilla extract
2 cups raspberries (frozen or fresh)
- Combine flour and both sugars in a small bowl with a whisk.
- Stir in melted butter until crumbs form.
- Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Place liners in muffin pan.
- Add flour, sugar, baking powder, baking soda, and salt to a medium size bowl. Whisk until well combined.
- In a large bowl mix sour cream, ricotta cheese, eggs, and vanilla.
- Slowly add dry ingredients to wet ingredients. Stir until combined. Be careful not to overmix.
- Fill each muffin liner about ¾ full with batter.
- Top each with enough raspberries to cover the top completely. Then, push the raspberries slightly into the batter. *If using frozen raspberries, make sure they are completely thawed before using.
- Spoon streusel topping evenly on top. Press crumbs slightly into the batter until snug.
- Place muffin pan in center rack of oven, and bake for 25 minutes. An inserted toothpick should come out clean when muffins are ready.
- Cool in pan for 10 minutes, and then transfer to a wire rack to cool completely.
- Store in an airtight container.