Raspberry Streusel Muffins (The Silver Palate)
- Ready In:
- 40mins
- Ingredients:
- 19
- Yields:
-
12 muffins
ingredients
-
For batter
- 354.88 ml unbleached all-purpose flour
- 59.14 ml granulated sugar
- 59.14 ml packed dark brown sugar
- 9.85 ml baking powder
- 1.23 ml salt
- 4.92 ml ground cinnamon
- 1 egg, lightly beaten
- 118.29 ml unsalted butter, melted (1 stick)
- 118.29 ml milk
- 295.73 ml fresh raspberries
- 4.92 ml grated lemon zest
-
For streusel topping
- 118.29 ml chopped pecans
- 118.29 ml packed dark brown sugar
- 59.14 ml unbleached all-purpose flour
- 4.92 ml ground cinnamon
- 4.92 ml grated lemon zest
- 29.58 ml unsalted butter, melted
-
For glaze
- 118.29 ml confectioners' sugar
- 14.79 ml fresh lemon juice
directions
- Preheat oven to 350°F and line 12 muffin cups with paper liners.
- To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center.
- Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
- To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.
- Bake until nicely browned and firm, 20 to 25 minutes.
- To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">