These muffins have a hint of orange citrus that is just delicious with the berries. I prefer fresh berries as the frozen ones can be very watery. Use your zested to add the orange and sprinkle the top with streusel just before baking. I like oversized muffins so I like to fill the muffin tins just over the top.

yield: 10 large muffins


for muffins:

  • 2 cups flour
  • 1/2 cup + 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons grated orange zest
  • 11/4 cup fresh raspberries

for streusel:

  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter
  • 1 teaspoon orange zest


Preheat oven to 400. In a small bowl combine all ingredients for streusel together working the butter into the dry ingredients until mixture resembles coarse crumbs. Refrigerate while you mix the muffin batter. In a large bowl, whisk together flour, sugar, baking powder, baking soda, orange zest and salt. In a large measuring cup whisk together eggs, sour cream, vanilla and oil and combine well. Add wet ingredients into flour mixture and stir just until moistened. Fold in raspberries. Line a 12 cup muffin tin with paper liners. Fill the tins so the batter is just above the cup (you should have 10). Take about a tablespoon of streusel for each muffin and gently press it on the top. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool in pan for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!