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

Amount	Measure	Ingredient	Features
Streusel topping
½	cup	brown sugar light, firmly packed	*
¼	cup	all-purpose flour
1 ½	teaspoons	lemon zest grated
½	cup	pecans chopped, toasted
2	tablespoons	butter, unsalted melted, cooled
Batter
1 ½	cups	all-purpose flour
½	cup	brown sugar light, firmly packed	*
¼	cup	sugar plus
1 ½	teaspoons	sugar
2	teaspoons	baking powder
1 ½	teaspoons	lemon zest grated
1	teaspoon	cinnamon
¼	teaspoon	salt
½	cup	milk
½	cup	butter, unsalted melted, cooled
1	each	eggs
¾	cup	blackberries fresh
¾	cup	raspberries fresh

Trans-fat Free, Low Sodium

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.