| Portions |
|---|
| Makes 6 large muffins |
Ingredients
- 3 tablespoons butter, melted
- ½ cup sugar
- ½ cup sour cream or plain yogurt
- 1 egg
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ lemon, zested
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ¾ cup fresh raspberries
For the streusel topping:
- ¼ cup brown sugar
- 3 tablespoons all-purpose flour
- ¼ cup sliced or slivered almonds
- ¼ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons butter, melted
Directions
- Heat your oven to 375ºF and line six alternating wells of a muffin tin with paper liners.
- In a large bowl, whisk together the butter, sugar, sour cream, egg, vanilla extract, almond extract, and lemon zest. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients into the wet and mix just until almost combined. Add in the raspberries and gently fold just until evenly distributed.
- If you have time, cover the bowl and set aside at room temperature for 1 hour or transfer to the fridge for up to overnight.
- For the streusel, stir together the brown sugar, flour, almonds, salt, and nutmeg. Using your fingers, mix in the butter to make a clumpy streusel mixture.
- Using two large spoons or a spring-loaded ice cream scoop, divide the batter between the paper liners and scatter each with some streusel.
- Bake for 20 to 23 minutes or until golden brown and springy and a toothpick inserted into the centre comes out clean.
- Allow to cool slightly before serving. Store cooled muffins in a resealable bag or container for up to 3 days.