STREUSEL RASPBERRY MUFFINS
As a child, I would go out with my sister and pick wild raspberries. We'd help our mom make jellies, jams, pies and muffins with the berries. Now, I like to make these muffins on weekend mornings when I have a few extra moments to enjoy them with a cup of tea.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 20
Steps:
- In a bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust with confectioners' sugar.
Nutrition Facts :
RASPBERRY STREUSEL MUFFINS
Raspberry Streusel Muffins are delicious, super moist and flavorful muffins with a streusel crumb topping. These berry muffins are the BEST breakfast recipe ever - it will feel like you're eating cake! Also, they're made with fresh raspberries!
Provided by Vera Zecevic
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
- To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
- Fold wet ingredients into dry ingredients and mix everything together by hand.
- Spoon batter into prepared muffin tin (2 tablespoon in each cup).
- Cover the batter with the raspberries and then cover the raspberries with streusel topping.
- Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.
RASPBERRY STREUSEL MUFFINS
These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY STREUSEL MUFFINS
With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.
Provided by Food Network
Time 40m
Yield 1 dozen muffins
Number Of Ingredients 13
Steps:
- HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
- COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
- COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
- BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
- One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.
RASPBERRY STREUSEL MUFFINS (THE SILVER PALATE)
These are really delicious and beautiful muffins from, "The Silver Palate Good Times Cookbook", by Julee Rosso, Sheila Lukins, and Sarah Leah Chase. The pecan streusel topping and the lemon glaze makes them extra-special. You can substitute blueberries for the raspberries.
Provided by blucoat
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F and 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 the 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 three-fourths 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.
Nutrition Facts : Calories 291.1, Fat 13.9, SaturatedFat 6.8, Cholesterol 44.5, Sodium 127.1, Carbohydrate 39.8, Fiber 2, Sugar 23.2, Protein 3.4
RASPBERRY STREUSEL MUFFINS
This is my all time favorite muffin recipe which I adapted to mimic the Ollieberry and Cream Muffins available at Linn's Resturant in Cambria, CA. You can use any type of berry, fresh or frozen. For the freshest possible muffins, I usually mix the dry ingredients together the night before and finish completing the recipe in the morning when I get up. The muffins do stay moist and tender, however, if you choose to bake them in advance. For a streusel coffee cake, double the recipe and bake it in a 9" by 13" pan until the center pops back when poked.
Provided by miss gracie
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
- Add egg and milk and continue beating just until all ingredients are blended.
- Mix in melted butter, and continue beating again just until butter is completely incorporated.
- Divide batter between 12 muffin cups.
- Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
- Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
- Add melted butter and stir together until all ingredients are combined.
- Divide the topping between the 12 muffins, placing it on top of the sour cream.
- Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
- Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
- Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
- Drizzle glaze on top of cooled muffins.
- Note: Recipe may be doubled and baked in a 9 by 13 pan for a streusel coffee cake.
- If making a coffee cake, omit the sour cream.
Nutrition Facts : Calories 299, Fat 14.7, SaturatedFat 7.2, Cholesterol 44.4, Sodium 145.5, Carbohydrate 40, Fiber 2, Sugar 23.4, Protein 3.5
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