Raspberry Muffins with Streusel Topping
By Yankee Magazine|Apr 21 2002|
Yield
12 muffins
Ingredients
Topping:
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons unbleached flour
1 tablespoon butter, softened
1 teaspoon grated lemon peel
Prepare topping. Mix brown sugar, pecans, flour, butter, and lemon peel until crumbly.
cooking spray
1 egg
1/2 cup milk
1/2 cup (1 stick) butter, melted
1-3/4 cups unbleached flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1-1/2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup fresh blackberries
1/2 cup fresh raspberries
Instructions
Heat oven to 400 degrees . Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat egg in large bowl with fork. Stir in milk and butter. Stir in remaining ingredients, except berries and streusel topping, just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups; sprinkle with streusel topping. Bake until golden brown 20 to 25 minutes. Let stand 5 minutes before removing from pan.
