Raspberry Muffins With Pecan Streusel Recipes

RASPBERRY STREUSEL MUFFINS

Raspberry Streusel Muffins image

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

Ingredients

MUFFINS:
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup whole milk
1/2 cup butter, melted
1 large egg, lightly beaten
1 cup fresh or frozen whole unsweetened raspberries, divided
PECAN STREUSEL TOPPING:
1/4 cup chopped pecans
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter, melted

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

Raspberry Streusel Muffins image

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

Ingredients

Crisco® Original No-Stick Cooking Spray
2 cups Pillsbury BEST® All Purpose Flour, divided
1 tsp. baking powder
1/4 tsp. salt
2 tsps. grated lemon peel
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1/4 cup butter, melted
1/4 cup milk
1 cup fresh raspberries
1/3 cup sugar
1/2 tsp. ground cinnamon
2 tbsps. butter

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.

STREUSEL RASPBERRY MUFFINS

Streusel Raspberry Muffins image

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

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries
STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter
Confectioners' sugar

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 image

I love fresh raspberries- When they are in season, my mom goes crazy too. When we get them, she always says, "They're like gold!"

Provided by BeccaB3c

Categories Quick Breads

Time 40m

Yield 1 dozen muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups flour
2 teaspoons baking powder
1/2 cup milk
1 cup fresh raspberries or 1 cup frozen raspberries, unsweetened
1/2 cup sugar
1/2 cup butter, melted
1 egg, beaten
1/4 cup pecans, chopped
1/4 cup flour
1/4 cup brown sugar
2 tablespoons butter, melted

Steps:

In a large bowl combine flour, sugar and baking powder.
In a small bowl blend 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 1/2 of the raspberries among cups.
Top with remaining batter and then remaining raspberries.
Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.

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