Raspberry Streusel Muffins
By PutoPinoy on Saturday, February 28, 2009 At
Saturday, February 28, 2009
Batter:
Preheat oven to 350 degrees. 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 th 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 3/4 full with 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, 20-25 minutes.
To make the glaze: Mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm. Yields: 1 dozen.
- 1 1/2 c. unbleached all-purpose flour
- 1/4 c. granulated sugar
- 1/4 c. packed dark brown sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 egg, lightly beaten
- 1/2 c. unsalted butter, melted
- 1/2 c. milk
- 1 1/4 c. fresh raspberries
- 1 tsp. grated lemon zest
- 1/2 c. chopped pecans
- 1/2 c. packed dark brown sugar
- 1/4 c. unbleached all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. grated lemon zest
- 2 tbsp. unsalted butter, melted
- 1/2 c. confectioners' sugar
- 1 tbsp. fresh lemon juice
Preheat oven to 350 degrees. 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 th 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 3/4 full with 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, 20-25 minutes.
To make the glaze: Mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm. Yields: 1 dozen.
Labels: Gourmet
