Raspberry Muffins with Buttery Streusel


  • 1/2 cup flour
  • 1/4 cup unsalted butter, softened
  • 1/4 cup sugar


  • 2 cups self-rising flour
  • 1 cup sugar
  • 7 oz half & half
  • 1/2 cup + 2 tablespoons unsalted butter, melted
  • 2 large eggs, well beaten
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon lemon extract
  • 1/8 teaspoon orange extract
  • 1/2 teaspoon lemon zest
  • 1 cup raspberries (if using frozen, do not thaw)


In a small bowl, mix together streusel ingredients until crumbly and set aside. 

Preheat oven to 400 degrees.

Line two standard muffin tins with paper liners.

In a large bowl, whisk together half & half, sugar, melted butter, eggs, extracts, and lemon zest.

Add flour and mix in until no white streaks remain; batter will be lumpy.

Gently fold in raspberries.

Portion batter into paper liners.

Sprinkle streusel on top.

Bake for 20-25 minutes, or until toothpick comes out clean.

Let cool in pans for 5 minutes before turning out onto a wire rack.