Berry Streusel Muffins

Name: Berry Streusel Muffins
Yield: 12
Cuisine: Fusion
Ingredients: brown sugar; flour; lemon zest; pecans; butter, unsalted; flour; brown sugar; sugar; sugar; baking powder; lemon zest; cinnamon; salt; milk; butter, unsalted; eggs; blackberries; raspberries

YIELD

12 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

Streusel topping

CUP BROWN SUGAR
light, firmly packed *

CUP ALL-PURPOSE FLOUR

1 ½

TEASPOONS LEMON ZEST
grated

CUP PECANS
chopped, toasted

TABLESPOONS BUTTER, UNSALTED
melted, cooled

Batter

1 ½

CUPS ALL-PURPOSE FLOUR

CUP BROWN SUGAR
light, firmly packed *

CUP SUGAR
plus

1 ½

TEASPOONS SUGAR

TEASPOONS BAKING POWDER

1 ½

TEASPOONS LEMON ZEST
grated

TEASPOON CINNAMON

TEASPOON SALT

CUP MILK

CUP BUTTER, UNSALTED
melted, cooled

EACH EGGS

CUP BLACKBERRIES
fresh

CUP RASPBERRIES
fresh

Directions

FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside.

FOR BATTER: Preheat oven to 350℉ (180℃). Grease 12-cup muffin tin or line with 2½ inch paper baking cups. Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl. Make well in center. Add milk, butter and egg to well and mix until smooth. Fold in berries.

Spoon batter into prepared tin, filling cups ⅔ full. Top each with 1 heaping tablespoon streusel. Bake muffins until tester comes out clean, 20 to 25 minutes.

Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature.