Prep 10 mins
Cook 30 mins
From the Culinary Institute of America book 'Breakfasts and Brunches'. These muffins look fantastic, so I'm putting the recipe here for safe keeping. I haven't tried these yet. The streusel recipe makes 2 cups, but you'll only need 3/4 cup for this recipe. I would store the remainder in the fridge for my next batch of muffins. If you don't have pecans, feel free to substitute a different type of nut.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1⁄2 cup butter, melted and cooled
- 1 large egg, beaten
- 1 cup raspberries (fresh or frozen)
- 3⁄4 cup pecans, streusel
For Pecan Streusel
- 2⁄3 cup chopped toasted pecans
- 2⁄3 cup packed brown sugar
- 2⁄3 cup flour
- 5 tablespoons butter, melted
- For the streusel topping, mix all the ingredients together in a bowl until the mixture resembles moist crumbs.
- For the muffins, preheat oven to 375 degrees F. Spray muffin tins (12 regular sized cups) with cooking spray or line with muffin liners.
- Mix flour sugar baking powder and salt together in a mixing bowl. Make a well in the center of the flour mixture.
- In a separate bowl, blend the milk, butter and egg. Add the milk mixture to the flour mixture and stir by hand until the batter is evenly moistened. Fold in 1/2 cup of the raspberries.
- Fill the muffin tins about 3/4 full. Top with the remaining raspberries and sprinkle with the streusel topping.
- Bake approximately 25 - 30 minute Cool about 10 minute in the pan before removing them. They can also be frozen for up to 6 weeks.