Raspberry Coffee Cake Muffins

As the holidays are coming to an end its is time to get back into work mode. One of my go to morning breakfast if the classic muffin. It is just so simple to make and easy to grab as you are walking out the door on a busy morning. These raspberry coffee cake muffins are insanely easy to make and soon enough your home will be filled the smell of fresh baked goodness. These raspberry coffee cake muffins don't just have one layer of great streusel topping, but has an additional layer in the middle that give an extra crunch (plus who doesn't like more streusel topping) and great flavor of the fresh raspberries. 

In a mixing bowl, whisk the egg and sugar until light and thickens slightly.

Add the sour cream, oil, and vanilla extract and whisk until well combined.

In a separate mixing bowl, combine the flour,  baking powder and salt.Gently fold in the flour mixture until incorporated, do not over mix. Small chunks of flour mixture is fine and will break down in baking.

For the streusel topping, mix together flour and sugar, butter and pecans. Break up the butter with a fork or your fingers until mixture starts to clump together.

Spoon half the batter into prepared muffin tin, about 1 tablespoon in each cup. Divide the raspberries equally over all of the cups (each one will get 2-3 raspberries) add about tablespoon of the crumb topping then fill with remaining batter. Top with an additional tablespoon of crumb topping. There will be left over streusel topping which can be refrigerated and used at a different time.

Bake the muffins for about 18-22 minutes or until toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.