Raspberry Streusel Muffins
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WHAT YOU NEED:
1-1/2 cups flour 1/2 cup sugar 2 tsp baking powder 1/2 cup whole milk 1/2 cup butter 1 large egg 1 cup fresh or frozen whole unsweetened raspberries |
STREUSEL TOPPING:
2/3 cup flour 1/3 cup sugar 1-2 tsp nutmeg 1/8 tsp salt 4 Tbsp cold butter |
METHOD:
MUFFIN:
Preheat over to 375 F.
Prepare the muffin pan by lining it with paper cups or lightly greasing it with butter.
Melt butter.
In a large bowl, combine milk, butter, and egg.
In a small bowl, combine flour, sugar and baking powder.
Gently stir the flour mixture into the egg mixture; do not over-stir; a little lumpy is fine.
Add raspberries and fold into batter very gently.
Divide batter evenly between the muffin cups.
TOPPING:
Combine dry ingredients in a bowl,
Cut butter into pieces and add it to the flour mixture.
Work the butter into the flour mixture with a pastry cutter or your fingers until it resembles a coarse meal.
Sprinkle over each muffin.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before serving.
MUFFIN:
Preheat over to 375 F.
Prepare the muffin pan by lining it with paper cups or lightly greasing it with butter.
Melt butter.
In a large bowl, combine milk, butter, and egg.
In a small bowl, combine flour, sugar and baking powder.
Gently stir the flour mixture into the egg mixture; do not over-stir; a little lumpy is fine.
Add raspberries and fold into batter very gently.
Divide batter evenly between the muffin cups.
TOPPING:
Combine dry ingredients in a bowl,
Cut butter into pieces and add it to the flour mixture.
Work the butter into the flour mixture with a pastry cutter or your fingers until it resembles a coarse meal.
Sprinkle over each muffin.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before serving.