Raspberry Streusel Muffins (The Silver Palate)
- Ready In:
- 40mins
- Ingredients:
- 19
- Yields:
-
12 muffins
ingredients
-
For batter
- 1 1⁄2 cups unbleached all-purpose flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup packed dark brown sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1⁄2 cup unsalted butter, melted (1 stick)
- 1⁄2 cup milk
- 1 1⁄4 cups fresh raspberries
- 1 teaspoon grated lemon zest
-
For streusel topping
- 1⁄2 cup chopped pecans
- 1⁄2 cup packed dark brown sugar
- 1⁄4 cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 2 tablespoons unsalted butter, melted
-
For glaze
- 1⁄2 cup confectioners' sugar
- 1 tablespoon 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.
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