Raspberry Chocolate Chip Streusel Muffins

Raspberry Chocolate Chip Streusel Muffins

20 mins
18 mins
12 muffins


  • 1/4 cup white whole wheat or all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter, cut into small pieces
  • 1 1/2 cups white whole wheat or all-purpose flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup lowfat milk
  • 1/4 cup butter, melted
  • 1 large egg
  • 1 cup fresh or frozen raspberries


PREHEAT oven to 375° F. Grease or paper-line 12 regular-size muffin cups.

COMBINE flour, brown sugar, cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or 2 knives until crumbly. Set aside.

COMBINE flour, morsels, brown sugar, baking powder and salt in medium bowl. Beat milk, melted butter and egg in large bowl with fork or whisk until well blended. Stir flour mixture into milk mixture until flour is moistened. Batter will be lumpy. Spoon a scant 1/4 cup batter into each prepared cup. Press 4 to 5 berries into batter. Sprinkle each with about 2 measuring teaspoons topping; press down lightly.

BAKE for 18 to 20 minutes or until toothpick inserted in center comes out clean. Let stand in pan for 5 minutes; remove muffins to wire rack. Serve warm.

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