SANDRA'S RASPBERRY-LEMON STREUSEL MUFFINS

This muffin recipe is very versatile,
so it's pretty much up to your imagination
as to the addition of fruit, berries, and nuts
you might have on-hand and wish to add...

Yields: (18)
Prep: 15 Mins. |
Bake: 22 Mins.
Posted by Sandra

INGREDIENTS

***Streusel Topping
½ cup all-purpose flour
4 tablespoons unsalted butter, at room temperature
4 tablespoons dark brown sugar
¼ teaspoon ground cinnamon
4 tablespoons pecans, finely chopped
2 teaspoons fresh lemon zest

***Muffins
2 cups all-purpose flour
2/3 cup dark brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1-1/2 teaspoons ground cinnamon
2 eggs
4 tablespoons unsalted butter, melted
¼ cup vegetable oil
1 cup of milk
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
2 cups fresh raspberries

METHOD

Preheat the oven to 350 degrees. Line two standard muffin tins with 18 paper liners, along with setting a regular size ice cream scoop along side.

To make the streusel topping, in a small bowl sift the flour through a sieve, and then mix together all the remaining ingredients with a pastry cutter or fork until crumbly, and set aside.

In a medium bowl, sift through a sieve the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, with a whisk beat the eggs with the melted butter and vegetable oil, just to combine. Add the milk, lemon zest, and vanilla extract, again whisking to combine. Add the dry ingredients from the medium bowl 1/3 at a time, mixing each addition with a spoon just until incorporated – (Please don’t over mix.)

Place the fresh raspberries in the sieve, and lightly sprinkle with flour, gently toss, and then tap to remove excess flour (this is to prevent them from clumping together while baking.) Gently fold in the coated raspberries into the batter – (so the berries do not break up), and then using the ice cream scoop, evenly distribute batter among 18 paper lined tins in the muffin pans.

Sprinkle the streusel topping evenly over the 18 muffins and bake until golden brown (when a toothpick inserted into the center comes out clean), about 20 to 22 minutes. You may need to bake muffins in two batches.

Let muffins sit in pan for 10 minutes, and then transfer to a wire rack to cool. – Enjoy!


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Tip: This is my basic muffin recipe, and I often revise it by changing the berries, or using other fresh fruit, and I sometimes use alternate nuts for the streusel topping as well.

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