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raspberry muffins

Raspberry Streusel Muffins

© Chef Laura Bonicelli
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Prep Time 15 minutes
Cook Time 20 minutes
Course Brunch

Equipment

  • 12 cup muffin tin
  • muffin cups

Ingredients
  

  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1/4 cup dark brown sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated ntmag
  • =====
  • 1 egg -- lightly beaten
  • 1 stick unsalted butter -- melted and cooled slightly
  • 1/2 cup Milk
  • 1 1/4 cup Raspberries
  • 1 teaspoon lemon zest
  • =====topping=====
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar`
  • 1/8 cup Flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 2 tablespoons unsalted butter -- melted

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 12 muffin tin cups with liners.
  • Sift the flour, sugar, baking powder, salt, cinnamon, and nutmeg together into a medium bowl. Make a well in the center.
  • Place the egg, melted butter, and milk in the well. Stir with a wooden spoon just until all ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three fourths full with the batter.
  • Combine the pecans, brown sugar, flour, cinnamon, and lemon zest in a small bowl. Pour in the melted butter and mix. Sprinkle the mixture evenly over the top of each muffin.
  • Bake until browned and firm 15 - 18 minutes.

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