I would never be drawn to a plain raspberry muffin. Even if it was the most domed, moist-looking muffin ever made, I simply can't support the use of that fruit in that capacity. It's not that I don't like their flavor, I do--I can eat homemade raspberry ice cream with the best of 'em. The difference, friends, is that the ice cream is strained of all seed evidence.
As far as I know, there are only two things more apt than raspberry seeds to get stuck in one's teeth, and those are popcorn kernels and poppy seeds. Am I wrong to take such issue with raspberries, so much that I avoid them when they're not strained? Probably. Meh, I yam what I yam.
The redeeming factor in these muffins and the reason I eat them is the glorious streusel topping. It's properly buttery and crunchy and sugary and makes the muffin top far, far superior to the muffin stump.
If you like getting the seeds of raspberries stuck in your teeth, you'd be an immediate fan of these even if the streusel wasn't outstanding. They're moist and fluffy and actually kind of diet-friendly.
So to summarize this short post in one sentence: Raspberries can and should be tolerated when streusel is involved. It's all about compromise, folks.
Streuselized Raspberry Muffins
Ingredients:
Streusel:
Directions:
Preheat oven to 400F. Line or spray 12 muffin cups.
In a large bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients and stir into the dry ingredients just until moistened (batter will be lumpy). Fold in raspberries. Divide evenly among the cups.
To make the streusel, combine the sugars and flour, then cut in the butter until a coarse meal is formed. Sprinkle on top of muffin batter in the pan. Bake 20-25 minutes, or until a tester comes out clean.
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