← Back to Search Results
baking
Raspberry Streusel Muffins

Photo by: Joseph De Leo
Comments: 0
 

Recipe

These are beautiful for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons.

Yield: 1 dozen muffins

Ingredients

Batter:

  • 1½ cups unbleached all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup packed dark brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup milk
  • 1¼ cups fresh raspberries
  • 1 teaspoon grated lemon zest

Streusel topping:

  • ½ cup chopped pecans
  • ½ cup packed dark brown sugar
  • ¼ cup unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 2 tablespoons unsalted butter, melted

Glaze:

  • ½ cup confectioners’ sugar
  • 1 tablespoon fresh lemon juice

Directions

1. Preheat oven to 350°F. Line 12 muffin cups with paper liners.

2. 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.

3. 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.

4. 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.

5. Bake until nicely browned and firm, 20 to 25 minutes.

6. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.


© 1984, 1985 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1 muffin.

291kcal (15%)
87mg (9%)
4mg (7%)
92mcg RAE (3%)
102mg
16mg
3g
24g
2g
40g
44mg (15%)
146mg (6%)
7g (33%)
14g (21%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cook-with-jamie Cook with Jamie
by Jamie Oliver
lidias-italy Lidia's Italy
by Lidia Bastianich
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-provence-cookbook The Provence Cookbook
by Patricia Wells
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
nigella-express Nigella Express
by Nigella Lawson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?