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Raspberry Streusel Muffins

 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
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • MUFFINS:
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1 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 King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons butter, melted

Directions

  • 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

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Raspberry Streusel Muffins (continued)

Directions (continued)

  • crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or
  • until a toothpick inserted near the center comes out clean. Let
  • stand 5 minutes; carefully remove from pans. Serve warm. Yield: 12
  • muffins.
Nutritional Facts: 1 serving (1 each) equals 234 calories, 12 g fat (6 g saturated fat), 45 mg cholesterol, 176 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.