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Raspberry streusel muffins

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Ingredients/Components

chopped pecans
granulated sugar - 1/4 c
milk - 1/2 c
salt - 1/4 tsp
confectioners sugar
baking powder - 2 tsp
ground cinnamon - 1 tsp
egg, lightly beaten - 1 item
fresh lemon juice - 1 Tbsp
unsalted butter, melted - 2 Tbsp
packed dark brown sugar - 1/4 c
grated lemon zest - 1 tsp
unbleached all-purpose flour
fresh raspberries
1 stick unsalted butter, melted - 1/2 c

How to make raspberry streusel muffins:

Streusel Topping:1/2 c. chopped pecans1/4 c. unbleached all-purpose flour2 Tbsp. unsalted butter, melted1/2 c. packed dark brown sugar1 tsp. ground cinnamon1 tsp. grated lemon zest Glaze:1/2 c. confectioners sugar1 Tbsp. fresh lemon juice Preheat oven to 350°. 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 in a medium-sized 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 with lemon zest. Fill each muffin cup 3/4's 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. Makes 1 dozen muffins.

Recipe categories: Breads, Quick breads, Muffins.

Rating:

Average rating: 4, total votes: 3

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