I have been having so much fun with all the fresh berries this summer… trying my best not to make the same thing twice! This recipe came together quickly and I love how it turned out!
This is a perfect brunch treat, and you can use any fresh berries you have… right now I have raspberries, but I know I’ll be making these again with blackberries soon!
And of course, if you are not a big fan of almond extract, or you don’t have any on hand, you can always substitute with pure vanilla extract. The muffins will still be delicious!
Raspberry Almond Streusel Muffins Recipe
for the streusel:
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter, softened
for the muffins:
2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup buttermilk
1 teaspoon almond extract
1/2 cup butter, melted
1 1/2 cups fresh berries
Mix together the streusel ingredients until well combined and crumbly when you press together with your fingers. Set aside.
Preheat the oven to 400ºF. Line a regular 12-cup muffin pan with paper liners.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, almond extract and melted butter.
Stir the wet ingredients into the dry ingredients until just mixed and moistened. Do not over-mix… lumps are just fine!
Gently fold in the fresh berries and scoop the batter into your muffin tins about 3/4 full or so. Top with the streusel topping and bake for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
(Depending on your muffin pan, you may have some batter left over… I just threw mine into a mini loaf pan and baked it along with the muffins! Took a few minutes longer in the oven of course.)
Let the muffins cool in the pan for 10 minutes or so and then remove to a wire rack to cool, or serve right away with cold butter and fresh coffee!