Raspberry Muffins with Pecan StreuselRaspberries make a great change from the ever popular blueberry muffin. Since this recipe
works with either fresh or frozen berries, you can make it year-round.
Makes 12 Muffins
- 1/3 cup chopped toasted pecans
- 1/3 cup packed brown sugar
- 1/3 cup flour
- 2 1/2 tablespoons butter, melted
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter, melted and cooled
- 1 large egg, beaten
- 1 cup raspberries
- Preheat oven to 375°F. Spray muffin tins lightly with cooking spray.
- Make streusel: Combine first three ingredients in a bowl. Stir in the 2 1/2 tbsp melted butter with a fork until mixture resembles moist crumbs; set aside.
- Sift the 1 1/2 cups flour, sugar, baking powder, and salt into a bowl. Make a well in center of flour mixture.
- In a separate bowl, blend milk, butter, and egg. Add milk mixture to flour mixture and stir just until batter is evenly moistened. Fold in 1/2 cup of the raspberries.
- Fill muffin tins about 3/4 full. Top with remaining raspberries and sprinkle with streusel. Bake until a skewer inserted into center of a muffin comes out clean, 25-30 minutes.
- Cool muffins in pan for 10 minutes before removing from pan. Serve warm, or store cooled muffins in airtight container.
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