Berry Streusel Muffins
Yield
12 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Streusel topping | |||
| 118 | ml |
brown sugar
light, firmly packed |
*
|
| 59 | ml |
all-purpose flour
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 118 | ml |
pecans
chopped, toasted |
|
| 3E+1 | ml |
butter, unsalted
melted, cooled |
|
| Batter | |||
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
light, firmly packed |
*
|
| 59 | ml |
sugar
plus |
|
| 7.5 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
butter, unsalted
melted, cooled |
|
| 1 | each |
eggs
|
|
| 177 | ml |
blackberries
fresh |
|
| 177 | ml |
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.
