Raspberry Muffins With Brown Sugar Hazelnut Streuse

Name: Raspberry Muffins With Brown Sugar Hazelnut Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sour Cream Base Recipe; 2 cups flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 egg; 1/2 cup sugar; 1/2 teaspoon vanilla; 2 tablespoons melted butter; 1 1/4 cups low-fat sour cream; For Raspberry and Hazelnut Streusel; 1 1/4 cups raspberries; 2 tablespoons finely chopped hazelnuts; 2 tablespoons brown sugar; 1 tablespoon melted butter; 1 tablespoon flour

Servings: persons

Sour Cream Base Recipe
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup sugar
1/2 teaspoon vanilla
2 tablespoons melted butter
1 1/4 cups low-fat sour cream
For Raspberry and Hazelnut Streusel
1 1/4 cups raspberries
2 tablespoons finely chopped hazelnuts
2 tablespoons brown sugar
1 tablespoon melted butter
1 tablespoon flour

1
Preheat the oven to 350u00b0F, adjust a rack to the middle position. Spray a 12 cup regular size muffin tin with some nonstick spray.
2
Whisk flour, salt, and baking powder in a large mixing bowl and set aside. Whisk egg, sugar, and vanilla together until combined, then whisk in the sour cream and melted butter.
3
Scatter half the berries in the flour mix and scatter the rest in the sour cream mixture. Add the sour cream mixture to the flour and fold to combine, take care not to smush the raspberries too much. There should be not large pockets of flour but small streaks may remain. Do not over mix. The batter will be very thick.
4
Divide the batter evenly into the tin (a very large cookie scoop is excellent for this). Mix all of the ingredients for the streusel together and top each muffin with a small spoonful, then spread the filling out over the top of the muffin.
5
Bake for about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Gently pick the muffins out of the tin and cool them on a rack, flipping them out may cause the topping to fall off.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Sour Cream Base Recipe, 2 cups flour, 1 tablespoon baking powder, 1/4 teaspoon salt, and more.

Yes, Raspberry Muffins With Brown Sugar Hazelnut Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Muffins With Brown Sugar Hazelnut Streusel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions