These lovely muffins are a fantastic choice for holiday and special occasion breakfasts. They're filled with raspberries and raspberry-flavored Greek yogurt. They're topped with a brown sugar and an almond streusel topping and then a lovely vanilla cream glaze.
In a small mixing bowl, combine all the ingredients.
The mixture will be crumbly.
Set aside.
Preheat oven to 425°.
Spray muffin pans with Baker’s Joy or Pillsbury nonstick cooking spray.
Set aside.
MUFFINS:
In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
Stir in flour and raspberries gently with a wooden spoon until ingredients are just moistened.
Don’t overmix the batter.
Spoon the muffin batter into prepared muffin tins all the way up to the top.
Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
Bake for 5 minutes at 425°.
Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Cool about 10 minutes.
Add glaze.
GLAZE:
Whisk all of the ingredients together.
Allow muffins to cool about 10 minutes in muffin tins.
Remove muffins from baking tins and place on wire rack.
Place glaze mixture in a zip lock bag and cut off corner.
Drizzle glaze over muffins.
Notes
NOTE: Be sure to stir yogurt before adding to ingredients.NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.NOTE: If you plan on using zip lock bags to pipe the icing, you need to get the kind that don't have an "easy to fill" bottom.