Raspberry Streusel Muffins

Submitted by JOAN S.

"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."

 

• Ready In: 40mins
• Ingredients: 20
• Serves: 12

ingredients

• For Muffins

• 1 1⁄2 cups flour
• 1⁄4 cup sugar
• 1⁄4 cup brown sugar, packed
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 teaspoon cinnamon
• 1 egg, lightly beaten
• 1⁄2 cup unsalted butter, melted
• 1⁄2 cup milk
• 1 teaspoon lemon, rind of, grated
• 1 1⁄4 cups fresh raspberries or 1 1/4 cups frozen raspberries (or blueberries)
• 12 teaspoons sour cream

• For Topping

• 1⁄2 cup pecans, chopped
• 1⁄2 cup brown sugar
• 1⁄4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon lemon, rind of, grated
• 2 tablespoons butter, melted

• For Glaze

• 1⁄2 cup powdered sugar
• 1 tablespoon fresh lemon juice

directions

1. Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
2. Add egg and milk and continue beating just until all ingredients are blended.
3. Mix in melted butter, and continue beating again just until butter is completely incorporated.
4. Divide batter between 12 muffin cups.
5. Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
6. Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
7. Add melted butter and stir together until all ingredients are combined.
8. Divide the topping between the 12 muffins, placing it on top of the sour cream.
9. Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
10. Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
11. Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
12. Drizzle glaze on top of cooled muffins.
13. Note: Recipe may be doubled and baked in a 9” by 13” pan for a streusel coffee cake.
14. If making a coffee cake, omit the sour cream.

Reviews

[P48422]

Wonderful!!! Really wonderful. I made a couple of modifications, but nothing major. First, I spread the batter into an 8" square pan. Pressed the raspberries on top, then spread the sour cream over (not sure why you say to leave out the sourcream if you make a coffee-cake, Gracie, but you should keep it!). I toasted a mixture of pecans and almonds for the nuts. Everything else the same, spread the topping over, baked. It had to bake for about 10 minutes longer than the time specified. AWESOME!!! The sour cream really goes well with the raspberries - I really had my doubts. Usually in a recipe like this you mix sour cream and some powdered sugar, so I was a bit sceptical, but this was FANTASTIC! Husband loved it, too! Perfect weekend treat. Thanks so much!

 

[WiGal]

Very nice! I liked the sour cream. I chose to sub in oatmeal for the nuts due to guest's nut allergy. I left off the glaze. These are very sweet. Next time I would omit the lemon zest in the topping-- for us the lemon over powered the raspberry. Thanks for posting, Gracie.

 

[rochsann]

Even without the glaze they were fabulous! I especially loved them!

 

[Lawsome]

Great recipe! Everyone who tried them loved them. In place of the glaze, I put a little more sugar in the muffins. I also made 6 jumbo muffins instead of 12 regular.

 

[Smokem]

Made them as muffins and they were excellent. I looked at them after 20 minutes but couldn't tell if they were done. I ended up with 23 minutes...and luckily they were fine.