Raspberry Muffins with Streusel Topping

Preheat oven to 400°F. Lightly grease 12 muffin cups or cupcake liners with vegetable cooking spray. Be sure to coat the top edge of each muffin cup so the muffins won’t stick. Set aside.

Reserve 1 tablespoon of flour. In a large mixing bowl whisk together the remaining flour, salt, baking powder, baking soda and ¾ cup granulated sugar. Make a well in the center.

In a small mixing bowl whisk the eggs until slightly pale. Add the milk, sour cream, melted butter and vanilla and whisk again. Pour the sour cream mixture into the flour. Fold together with a spatula until the dry ingredients are just moistened. Don’t over-mix.

Toss the reserved flour with the raspberries until coated. Gently fold the raspberries into the batter just until combined.

Using a large ice cream scoop, portion out a heaping mound of batter and drop into the muffin tin well leaving the batter rounded on top. Repeat with the remaining batter filling all 12 muffins wells. Set the unbaked muffins aside for 15 minutes while preparing the streusel topping.

Combine the flour, sugars and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and the mixture forms large chunks with some pea – sized pieces.

Divide the streusel in mounds on top of the muffins. Try to keep the bulk of the streusel in the center of the muffin as much as possible.

Bake at 400°F for 20 to 23 minutes or until just set and a toothpick inserted in the center comes out with no wet batter. Cool the muffins in the pan on a rack for 5 minutes. Transfer the muffins to a wire rack to cool. Serve slightly warm or room temperature.

Store muffins in an airtight container at room temperature for up to 3 days.

Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator.