Raspberry Muffins With Pecan Streusel

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READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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