I got 2 1/2 pints of fresh raspberries in my bountiful basket last week. I've been trying to come up with something to do with them before they went bad. Finally, I came across a raspberry muffin recipe that had some great potential. I did a bit of tweaking and they turned out pretty darn fabulous. They muffins are not overly sweet and the brightness of the berries perfectly highlighted, so very fresh tasting.
Bright Raspberry Crumb Topped Muffins
1/2 c. butter, softened
1/2 c. white sugar
1/4 c. brown sugar
1/2 c. yogurt (I used a single serving of peach no-fat yogurt and it was perfect. I might try lemon next time.)
1/2 c. milk
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 c. fresh raspberries
1/4 c. all-purpose flour
1/4 c. quick-oats
3 TBS brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. salt
3 TBS cold butter
1. In mixing bowl, cream butter and sugar until light and fluffy. Beat in egg.
2. In small bowl mix yogurt, milk, and vanilla.
3. Combine dry ingredients (except for Crumb Toppings).
4. Combine dry ingredients; stir into creamed mixture alternatively with wet mixture just until moistened. Gently fold in raspberries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Combine crumb topping ingredients, cut in butter till mixture is crumbly. Sprinkle crumb topping over muffins.
7. Bake muffins at 400 degrees for 18-20 minutes or until muffins test done.
8. Remove from pan and cool on rack.