Raspberry Muffins with Streusel Topping
Source of Recipe
Internet
List of Ingredients
Makes 12 muffins
Streusel topping:
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons Gold Medal unbleached flour
1 tablespoon butter, softened
1 teaspoon grated lemon peel
Muffins:
1 egg
1/2 cup milk
1/2 cup (1 stick) butter, melted
1 1/2 cups Gold Medal unbleached flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup fresh blackberries
1/2 cup fresh raspberries
Heat oven to 400 degrees. Prepare streusel topping by mixing 1/4 cup packed brown sugar, 1/4 cup chopped pecans, 2 tablespoons Gold Medal unbleached flour, 1 tablespoon butter, softened, and 1 teaspoon grated lemon peel until crumbly. Set aside.
Grease bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4", or line with paper baking cups. Beat egg in large bowl with fork. Stir in milk and butter. Stir in remaining ingredients except berries and streusel topping just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups; sprinkle with streusel topping.
Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before removing from pan.
Recipe
|
|
member logon
