Best Raspberry Streusel Muffins The Silver Palate Recipes

RASPBERRY STREUSEL MUFFINS (THE SILVER PALATE)

Steps:

• Preheat oven to 350°F and line 12 muffin cups with paper liners.
• To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center.
• Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
• To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.
• Bake until nicely browned and firm, 20 to 25 minutes.
• To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.

RASPBERRY STREUSEL MUFFINS

Steps:

• In a small bowl combine the topping ingredients.
• Use a pastry blender and mix until it resembles coarse crumbs.
• Set aside.
• Grease 12- 3" muffin pan cups.
• Preheat oven to 400°F.
• In a large bowl beat the butter and sugar together until light and fluffy.
• Add the egg and mix.
• Combine the flour, baking soda, baking powder, cinnamon and salt together.
• Mix together the milk and sour cream.
• Add half the flour mixture and half of the milk mixture to the bowl with the butter.
• Stir to blend well.
• Add remaining ingredients and stir just until combined.
• Spoon the batter into the greased muffin cups, until 2/3 full.
• Sprinkle the tops with the streusel mixture.
• Bake muffins for 20-25 minutes.
• Cool the muffins in the pan for 5 minutes and then remove them from the cups.

RASPBERRY STREUSEL MUFFINS

Steps:

• Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
• Add egg and milk and continue beating just until all ingredients are blended.
• Mix in melted butter, and continue beating again just until butter is completely incorporated.
• Divide batter between 12 muffin cups.
• Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
• Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
• Add melted butter and stir together until all ingredients are combined.
• Divide the topping between the 12 muffins, placing it on top of the sour cream.
• Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
• Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
• Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
• Drizzle glaze on top of cooled muffins.
• Note: Recipe may be doubled and baked in a 9” by 13” pan for a streusel coffee cake.
• If making a coffee cake, omit the sour cream.

RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl combine flour, sugar and baking powder.
• In a small bowl blend 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 1/2 of the raspberries among cups.
• Top with remaining batter and then remaining raspberries.
• Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
• Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.