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Category: Muffins
Prep Time: Cook Time: Total Time:
Streusel Topping
1/2 cup packed brown sugar
1/4 cup unbleached flour
1 1/2 tsp grated lemon peel
1/2 cup chopped toasted pecans
2 tbsp unsalted butter melted and cooled
Batter
1 1/2 cup unbleached flour
1/2 cup packed brown sugar
1/4 cup sugar, plus 1 1/2 tsp sugar
2 tsp baking powder
1 1/2 tsp grated lemon peel
1 t cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup unsalted butter melted and cooled
1 egg
3/4 cup fresh blackberries
3/4 cup fresh raspberries
For Streusel: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside.
For Batter: Preheat oven to 350. Grease 12-cup muffin tin or line with 2-1/2 inch paper baking cups.
Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl. Make well in center. Add milk, butter and egg to well and mix until smooth.
Fold in berries. Spoon batter into prepared tin, filling cups 2/3 full. Top each with 1 heaping tbsp streusel. Bake muffins until tester comes out clean, 20 to 25 minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature.
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BERRY STREUSEL MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
Streusel Topping
1/2 cup packed brown sugar
1/4 cup unbleached flour
1 1/2 tsp grated lemon peel
1/2 cup chopped toasted pecans
2 tbsp unsalted butter melted and cooled
Batter
1 1/2 cup unbleached flour
1/2 cup packed brown sugar
1/4 cup sugar, plus 1 1/2 tsp sugar
2 tsp baking powder
1 1/2 tsp grated lemon peel
1 t cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup unsalted butter melted and cooled
1 egg
3/4 cup fresh blackberries
3/4 cup fresh raspberries
For Streusel: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside.
For Batter: Preheat oven to 350. Grease 12-cup muffin tin or line with 2-1/2 inch paper baking cups.
Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl. Make well in center. Add milk, butter and egg to well and mix until smooth.
Fold in berries. Spoon batter into prepared tin, filling cups 2/3 full. Top each with 1 heaping tbsp streusel. Bake muffins until tester comes out clean, 20 to 25 minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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