Tuesday, July 22, 2008

Raspberry Streusel Muffins

Its raspberry season in Minnesota and this recipe (from this book) is the perfect way to send them out decadently. My mom made these on special occasions throughout our childhood, so for me, they bring back fond memories of lazy Saturday mornings. You can use frozen berries if need be, but the tart, fresh ones make for great contrast and texture with these rich, dense, crumbly muffins.


1 1/2 flour
1/4 cup white sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg
1 stick butter, melted
1/2 cup milk
1 teaspoon lemon zest

Streusel Topping:
1/2 cup chopped peacans
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 tablespoons melted butter
1 1/4 cup raspberries

1/2 cup powdered sugar
1 tablespoon lemon juice

For Batter: Sift the dry ingredients together and make a well. Place egg, melted butter and milk into well and stir until just combined. Fold in raspberries and zest. Fill muffin liners 3/4 full (these don't rise much)

For Streusel: Combine dry ingredients with melted butter and sprinkle over top of muffin batter. Bake for 20-25 minutes at 350 untill browned and firm.

For Glaze: Mix and drizzle over muffins while still hot from oven. Serve warm. Makes 6-10 muffins.

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