RASPBERRY STREUSEL MUFFINS
With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.
Provided by Food Network
Time 40m
Yield 1 dozen muffins
Number Of Ingredients 13
Steps:
- HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
- COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
- COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
- BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
- One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.
RASPBERRY STREUSEL MUFFINS
I love fresh raspberries- When they are in season, my mom goes crazy too. When we get them, she always says, "They're like gold!"
Provided by BeccaB3c
Categories Quick Breads
Time 40m
Yield 1 dozen muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine flour, sugar and baking powder.
- In a small bowl blend milk, butter and egg.
- Stir milk mixture into flour mixture just until moistened.
- Spoon about 1 tablespoon batter into each of 12 greased muffin cups.
- Divide 1/2 of the raspberries among cups.
- Top with remaining batter and then remaining raspberries.
- Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
- Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
RASPBERRY STREUSEL MUFFINS
This is my all time favorite muffin recipe which I adapted to mimic the Ollieberry and Cream Muffins available at Linn's Resturant in Cambria, CA. You can use any type of berry, fresh or frozen. For the freshest possible muffins, I usually mix the dry ingredients together the night before and finish completing the recipe in the morning when I get up. The muffins do stay moist and tender, however, if you choose to bake them in advance. For a streusel coffee cake, double the recipe and bake it in a 9" by 13" pan until the center pops back when poked.
Provided by miss gracie
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
- Add egg and milk and continue beating just until all ingredients are blended.
- Mix in melted butter, and continue beating again just until butter is completely incorporated.
- Divide batter between 12 muffin cups.
- Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
- Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
- Add melted butter and stir together until all ingredients are combined.
- Divide the topping between the 12 muffins, placing it on top of the sour cream.
- Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
- Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
- Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
- Drizzle glaze on top of cooled muffins.
- Note: Recipe may be doubled and baked in a 9 by 13 pan for a streusel coffee cake.
- If making a coffee cake, omit the sour cream.
Nutrition Facts : Calories 299, Fat 14.7, SaturatedFat 7.2, Cholesterol 44.4, Sodium 145.5, Carbohydrate 40, Fiber 2, Sugar 23.4, Protein 3.5
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