RASPBERRY STREUSEL MUFFINS (THE SILVER PALATE)

Raspberry Streusel Muffins (The Silver Palate) image

Provided by blucoat

Time 40m

Yield 12 muffins

Number Of Ingredients 19

Previous Next

1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1/2 cup unsalted butter, melted (1 stick)
1/2 cup milk
1 1/4 cups fresh raspberries
1 teaspoon grated lemon zest
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 291.1, Fat 13.9, SaturatedFat 6.8, Cholesterol 44.5, Sodium 127.1, Carbohydrate 39.8, Fiber 2, Sugar 23.2, Protein 3.4