Recipes around the world compilation

Raspberry Streusel Muffins

By PutoPinoy on Saturday, February 28, 2009 At Saturday, February 28, 2009

  • 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
Streusel Topping:
  • 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.