Raspberry Struesel Muffins
Yield
1 batchPrep
25 minCook
25 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
butter
melted |
|
| 1 | large |
eggs
beaten |
|
| 1 | cup |
raspberries
frozen or fresh, divided |
|
| Streusel topping | |||
| ¼ | cup |
pecans
chopped |
|
| ¼ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
butter
melted |
|
| 1 | large |
eggs
beaten |
|
| 237 | ml |
raspberries
frozen or fresh, divided |
|
| Streusel topping | |||
| 59 | ml |
pecans
chopped |
|
| 59 | ml |
brown sugar
packed |
*
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
melted |
|
Directions
In a large bowl, combine flour, sugar and baking powder.
Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened.
Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin.
Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries.
For topping, combine pecans, brown sugar, flour and butter.
Sprinkle over batter and bake in 350℉ (180℃) oven for 20 to 25 minutes, or until toothpick inserted in middle comes out clean
