Raspberry Streusel Muffins

Total Time
40mins
Prep
15 mins
Cook
25 mins

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.

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Ingredients

Nutrition

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.