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Berry: Berry Streusel Muffins

Source of Recipe

Bon Appetit magazine


List of Ingredients

TOPPING:
1/2 cup firmly packed brown sugar
1/4 cup flour
1 1/2 teaspoons grated lemon rind
1/2 cup chopped toasted pecans
2 tablespoons unsalted butter, melted and cooled

MUFFINS:
1 1/2 cups flour
1/2 cup firmly packed brown sugar
1/4 cup sugar + 1 1/2 tsp.
2 teaspoons baking powder
1 1/2 teaspoons grated lemon rind
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter, melted and cooled
1 egg
3/4 cup fresh blackberries
3/4 cup fresh raspberries


Recipe

FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside. FOR BATTER: Preheat oven to 350ºF. Grease 12-cup muffin tin or line with 2-1/2 inch paper baking cups. Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl. Make well in center. Add milk, butter and egg to well and mix until smooth. Fold in berries. Spoon batter into prepared tin, filling cups 2/3 full. Top each with 1 heaping tablespoon streusel. Bake muffins until tester comes out clean, 20 to 25 minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature.