#My Retro Kitchen

Raspberry Almond Brown Sugar Muffins

Raspberry Almond Brown Sugar Muffins

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup shaved almonds

1/4 teaspoon salt

1 large egg

1 cup packed light-brown sugar

1/2 cup butter or margarine, melted

1 cup milk

2 teaspoons vanilla extract

1 cup raspberries (fresh or frozen)

Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease or line with paper baking cups (makes 12-18 muffins).

In a large bowl, blend together the flour, baking powder, baking soda, almonds, and salt. In a medium bowl, beat the egg and brown sugar together until thick. Beat in the butter, milk and vanilla extract. Combine the two mixtures, blending until the dry ingredients are just moistened. Gently stir in raspberries.

Spoon the batter into the prepared muffin cups, filling each 3/4 full. Sprinkle the Streusel Topping (recipe follows) over the tops of the muffins. Bake for 15-20 minutes, or until a cake tester or wooden toothpick come out clean. Cool in the pan on a wire rack for 5-7 minutes. Serve warm, or transfer to the rack to cool completely.

For the Streusel Topping

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1/2 stick unsalted butter

1/2 teaspoon cinnamon

Combine all of the ingredients in a food processor and pulse until crumbly. Alternately you can mash the ingredients with a fork. Sprinkle over muffins immediately before baking.