BERRY BEST MUFFINS

Berry Best Muffins image

Warm up to the taste of homemade berry muffins. A crunchy streusel topping is a sweet bonus.

Provided by Betty Crocker Kitchens

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

1/4 cup Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter or margarine, softened
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
3/4 cup milk
1/2 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups.
In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
In large bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in 2 cups flour, the granulated sugar, baking powder, salt and 1/4 teaspoon cinnamon just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
Bake regular-size muffins 25 to 30 minutes, mini 10 to 17 minutes or jumbo 30 to 35 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 12 g, TransFat 1/2 g