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Raspberry Streusel Muffins



Quick and easy

Quick and easy

Quick and easy

Cook Time:

20 to 25 minutes


12 Muffins


1 1/2  cups  unbleached flour

1/4  cup  sugar

1/4  cup  dark brown sugar, packed

2  teaspoon  baking powder

1/4  teaspoon  cinnamon

1/2  cup  unsalted butter, melted

1  egg, slightly beaten

1/2  cup  milk

1 1/4  cups  fresh raspberries

1  teaspoon  lemon zest

1/4  cup  chopped pecans

1/2  cup  dark brown sugar, packed

1/4  cup  unbleached flour

1  teaspoon  cinnamon

1  teaspoon  lemon zest

2  teaspoon  unsalted butter, melted

1/2  cup  powdered sugar

1  tablespoon  fresh lemon juice


Preheat oven to 350 degrees.

Paper line 12 muffin cups.

Batter: Blend flour, sugars, baking powder, salt and cinnamon; make a well in the center.

Place butter, egg and milk in well.

Stir until just combined.

Stir in raspberries and lemon zest.

Fill muffin cups three-fourths full.

Streusel: Combine all ingredients in a small bowl.

Sprinkle over muffin tops.

Bake 20 to 25 minutes or until firm.

Glaze: Mix sugar and lemon juice.

Drizzle over warm muffins
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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