These raspberries muffins may make you think of summer but I think that is what we all need right now to take our minds off this of this dreadful cold weather. I have used both kinds of topping on the muffins so I wanted to give you both recipes depending on your preference. I also love these new parchment paper muffin liners. They are so simplistic and they don’t leave any crumbs on the paper. These were great paired with our spicy sausage casserole this past weekend. Hope you enjoy.
1 1/4 C sugar, 1 stick of butter, 2 eggs, 1 C sour cream, 1 tsp. vanilla, 2 C flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt and 1 C fresh raspberries.
Sugar Topping- 2 TB sugar, 1/4 tsp. cinnamon and 1/4 tsp. nutmeg (blend)
Streusel Topping – 1/2 C butter, softened, 1/2 C sugar, 1/2 Brown sugar, 2/3 C flour, 1 tsp. cinnamon, and 1/2 tsp. of nutmeg. Blend butter until smooth. Gradually stir in other ingredients until crumby.
Preheat oven to 375 degrees. Cream together sugar and butter. Add eggs, sour cream and vanilla. Add remaining ingredients and mix until blended. Gently fold in raspberries. Place batter in muffin liners or spray a jumbo muffin pan. Sprinkle on topping mixture or streusel mixture onto each one. Bake 25-30 minutes.
*Note- You should have left over topping(which over one you decide to make). I keep my left over sugar topping in the pantry for use at another time and my left over streusel topping in the fridge for a couple of weeks.