Raspberry Streusel Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 12 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
Ingredients
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MUFFINS:
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1-1/2 cups all-purpose flour
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1/2 cup sugar
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2 teaspoons baking powder
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1/2 cup whole milk
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1/2 cup butter, melted
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1 large egg, lightly beaten
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1 cup fresh or frozen whole unsweetened raspberries, divided
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PECAN STREUSEL TOPPING:
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1/4 cup chopped pecans
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1/4 cup brown sugar
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1/4 cup all-purpose flour
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2 tablespoons butter, melted
Directions
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1.
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.
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2.
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.
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3.
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
1 each: 234 calories, 12g fat (6g saturated fat), 45mg cholesterol, 176mg sodium, 29g carbohydrate (14g sugars, 1g fiber), 3g protein.
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