Bakery Style Raspberry Muffins | Munchies by Mallory
Bakery Style Raspberry Muffins
15 mins prepServes 12
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!
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.
