Streuselappleandraisinmuffins Recipes

APPLE CINNAMON STREUSEL MUFFINS

Steps:

• In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

RASPBERRY STREUSEL MUFFINS

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.

APPLE STREUSEL MUFFINS

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples. , Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.

STREUSEL APPLE AND RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees, spray 12 muffin cups with nonstick spray or use paper muffin cups.
• In a large bowl, combine sugar, applesauce, oil, egg and vanilla until well mixed.
• Combine flour, baking soda, baking powder and cinnamon; stir into bowl just until incorporated.
• Stir in apples & raisins.
• Pour into muffin cups, filling two-thirds full.
• Topping: In a small bowl, combine sugar, flour, and cinnamon; cut in butter until crumbly.
• Sprinkle evenly over muffins.
• Bake for 20 minutes or until tops are firm to the touch.

STUFFIN' MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter 18 muffin cups.
• Melt butter over medium heat in large stock pot or Dutch oven. Add onion and celery; saute over medium heat until vegetables are soft, about 8 minutes. Season with poultry seasoning, salt, and pepper. Remove pot from heat.
• Mix bread cubes into vegetables; stir until bread cubes are evenly coated. Stir in Swanson® Chicken Broth; mix well. Press 1/4 cup mixture into buttered muffin tin cups.
• Bake in preheated oven until tops of muffins are golden brown, about 35 minutes.

ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING

Steps:

• For the streusel topping:.
• Mix sugar, cinnamon and pinch of salt in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of butter. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter; stir in nuts. Set aside.
• For the muffins:.
• Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary.
• Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl, set aside.
• Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.).
• Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
• Bake 15 minutes, reduce heat to 350 degrees and bake 10 to 12 minutes or until muffins are golden brown and spring back when lightly pressed with fingertips. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
• NOTES:.
• To simplify muffin making, quadruple the streusel topping recipe and freeze.
• Orange, lemon, or lime zests can be used to flavor the muffins, if you like.
• Lemon works well with blueberry.
• Orange zest with cranberry or rhubarb.
• Lime zest with banana chunks.
• Almost any fruit works in this recipe. Good choices include:.
• apples, cut into small dice.
• bananas, cut into firm, small chunks.
• blueberries.
• cranberries, coarsely chopped.
• dried sour cherries or cranberries.
• raspberries.
• rhubarb, diced (fresh or frozen).
• strawberries, quartered or cut into small dice.
• To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit.
• It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.