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Raspberry Streusel Muffins Recipe

Raspberry Streusel Muffins Recipe photo by Taste of Home

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"Whether people like raspberries or not, these muffins always receive rave reviews," says Kristin Stank of Indianapolis, Indiana. Pecans, brown sugar an a sweet yummy glaze make them seem anything but light.

This recipe is:

Healthy

Diabetic Friendly

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Raspberry Streusel Muffins Recipe

Prep: 25 min. Bake: 20 min.

Yield: 12 Servings

25 20 45

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, lightly beaten
1/2 cup plus 2 tablespoons fat-free milk
2 tablespoons butter, melted
1-1/4 cups fresh or frozen raspberries
1 teaspoon grated lemon peel
TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
1 tablespoon butter, melted
GLAZE:
1/4 cup confectioners' sugar
1-1/2 teaspoons lemon juice

Directions

In a large bowl, combine the first six ingredients. Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries and lemon peel. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
Combine topping ingredients; sprinkle about 1 tablespoon over each muffin. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins. Yield: 1 dozen.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: 1 muffin equals 181 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 133 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Raspberry Streusel Muffins in Light & Tasty December/January 2006, p9

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Raspberry Streusel Muffins

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(1-1) of 1 reviews

Reviewed on Mar. 05, 2010 by StephanieLBeck

A little bit work for a lot of good taste! They reminded me of a fresh berry muffin from a bakery, but I noticed that they are much better the day you make them or the following day...beyond that, they were just okay. This may have been due in part to keeping them stored in silicon baking cups in a baggie (a lot of moisture is retained this way). I plan to make these again when I have company and want a good treat...would be great with tea or coffee!