These are my all time favorite muffins, hands down. In the backyard of my old house, I had a huge raspberry batch and along side the boat loads of raspberry jam I used to make, I always made these muffins. They come together quickly and did I mention they have streusel? I want to go make a batch right now haha and I would if I still had the fresh berries in my backyard....memories! Enjoy!
Ingredients
MUFFINS:
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup whole milk
1/2 cup butter, melted
1 large 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 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 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
Submitted by Lianna Black
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