Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter (melted)
  • 1/4 cup oil
  • 1 teaspoon vanilla
  • 1 1/2 cups raspberries (fresh or frozen)
  • 2/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 4 Tablespoons cold butter (cubed)

Instruction

  • Preheat oven to 400 degrees. Prepare muffin tin by spraying with baking spray or lining with cupcake liners.
  • In a large bowl, whisking together the flour, sugar, baking powder and salt.
  • In a separate bowl, whisk together the eggs, melted butter, oil, buttermilk, and vanilla.
  • Add the liquids to the flour mixture, stirring with a spoon just until no streaks of flour remain.
  • Gently fold in raspberries (toss frozen berries in 2 teaspoons of flour to keep them from “bleeding” into the muffin batter).
  • Divide muffin batter evenly into the prepared muffin pan. Cups will be very full.
  • In a small bowl, make the streusel by stirring together the flour, sugar, salt, and ginger. Cut the butter into flour mixture using a pastry cutter until it resembles coarse crumbs. Pick up the streusel mixture by handfuls and give it a squeeze to form small clumps. Spoon a heaping tablespoon of streusel over each muffin.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached. Cool completely then store in an airtight container.