With lots of fruity flavor and a walnut streusel topping, these moist and tender muffins smell as fantastic as they taste!
Raspberry Streusel Muffins
Serves: 12 muffins
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients
Streusel:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp olive oil
1 tsp Newman’s Own® Raspberry Walnut Dressing
1/4 cup finely chopped walnuts
Muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, beaten
3/4 cup Newman’s Own® Raspberry Walnut Dressing
1/2 cup buttermilk
1/4 cup olive oil
1 tsp vanilla extract
3/4 cup frozen raspberries
1/2 tsp lemon zest
Directions
Streusel: Preheat oven to 400°F. Line 12 muffin cups with paper liners.
In small bowl, whisk together flour and sugar. Drizzle with oil and dressing. Stir in walnuts.
Muffins: In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In medium bowl, whisk together egg, dressing, buttermilk, oil and vanilla until blended. Stir egg mixture into flour mixture just until moistened (do not overmix). Fold in raspberries and lemon zest.
Scoop batter evenly in prepared muffin cups, filling about three-quarters full. Divide streusel evenly on top of muffins.
Bake for 20 to 25 minutes or until topping is golden brown, tops spring back when lightly pressed and tester inserted into center of muffin comes out clean. Place muffin pan on rack and let cool for at least 10 minutes before serving.
Tip: Accent muffin batter with 1 tbsp orange zest if desired.
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