To Die For Raspberry Muffins

 

 

This recipe was given to me at my wedding shower by a family friend and it really is to die for. The real name for this recipe is To Die For Blueberry Muffins, but I had just gotten back from picking raspberries at my grandparents so I thought I would switch it up.

 

 

To Die For Blueberry  Raspberry Muffins

 

{muffin}

1 1/2 c. flour

3/4 c. white sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 c. vegetable oil

1/3 c. milk

1 egg

1 cup fresh raspberries

 

{crumb topping}

 

1/2 c. white sugar

1/3 c. flour

1/4 c. butter, cubed

1 1/2 tsp. ground cinnamon

{ you can add a chopped nut as well}

 

Grease muffin cups or line with  muffin liners. Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 c. measuring cup; add egg and enough milk to fill the cup. Mix together and then pour into dry ingredients. Fold in berries and mix everything together. Fill muffins cups almost to the top  and sprinkle with crumb topping mixture.

 

{To make the topping}

 Mix together all ingredients with a fork.

 

Bake at 400 for 20-25 minutes. Let stand for 5 minutes and then remove from muffin tin onto a cooling rack.