Any Fruit Will Do Muffins With Streusel Topping Recipes

STREUSEL TOPPED BLUEBERRY MUFFINS

Streusel Topped Blueberry Muffins image

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Provided by Heather Walker

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g

MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING

Mimi's Raspberry and Lemon Muffins With Streusel Topping image

This was given to me by my daughter several years ago and has been an A+++++ favorite of ours. It has a hint of lemon and chocked full of raspberries. The streusel topping just makes the whole thing come together as a super, yummy muffin.

Provided by Mimi in Maine

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1/2 cup low-fat vanilla yogurt
3 tablespoons oil
1 tablespoon fresh lemon juice
2 egg whites
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup frozen raspberries (not in syrup)
1/4 cup sugar
2 tablespoons flour
1 tablespoon butter

Steps:

In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
Stir in frozen raspberries.
Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
Line muffin tins with cupcake papers (or just spray the tins and use them as is).
Spoon batter evenly into the papers.
In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
Sprinkle evenly over batter in muffins tins before baking.
Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
Immediately remove from pan and serve warm.

Nutrition Facts : Calories 198.4, Fat 4.7, SaturatedFat 1.2, Cholesterol 3, Sodium 134, Carbohydrate 36.8, Fiber 1.4, Sugar 22.7, Protein 3

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