Bakery Style Raspberry Muffins
Serves 12
15 mins prep
25 mins cook
40 mins total
Not to be dramatic, but these muffins might be my new favorite recipe! These muffins are light, fluffy, & perfectly sweet. These bakery style raspberry muffins will definitely be on my breakfast baking rotation!
0 servings
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Pre-heat your oven t0 400. In a large mixing bowl, mix together the butter & sugar for 2 minutes. 2. Once fully combined, add in 1 egg at a time & mix again. 3. Then add vanilla, sour cream, and milk. Mix again. Set aside. 4. In a smaller bowl, whisk together flour, baking powder, & salt. 5. 6. Gently fold the dry batter into the wet batter. Gently fold in the raspberries - overmixing can cause bleeding 7. 8. Scoop into a lined muffin pan. Combine all of the ingredients for the streuesel topping & generously coat each muffin 9. 10. Bake for 25-30 minutes.
