Glazed Raspberry Streusel Muffins Food

GLAZED RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries and lemon zest. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., Combine topping ingredients; sprinkle about 1 tablespoon over each muffin. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over muffins.

RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.

BLACKBERRY RASPBERRY COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 350. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
• In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, cinnamon, and nutmeg.
• In a separate bowl, whisk together milk, yogurt, egg, and vanilla extract. Add wet ingredients to dry ingredients and stir until just starting to combine. Add in melted butter and stir batter until just combined. Gently fold in berries.
• Divide batter among 12 muffin cups. Depending on the size of your muffin tin, each cup with be 3/4 full to almost completely full.
• In a small bowl, whisk together flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Top each batter filled cup with a heaping tablespoon (equal to about 2 tablespoons) full of mixture. Lightly press mixture down into batter.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove to a wire rack to cool.
• While muffins are cooling, prepare glaze. Stir together confectioner's sugar and milk until smooth. Mash in 1-2 raspberries until combined. Drizzle over the top of cooled muffins. Serve.

BLUEBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 425 degrees F. Line a baking pan with paper liners or grease muffin tin wells.

RASPBERRY STREUSEL MUFFINS

Steps:

• Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
• Add egg and milk and continue beating just until all ingredients are blended.
• Mix in melted butter, and continue beating again just until butter is completely incorporated.
• Divide batter between 12 muffin cups.
• Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
• Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
• Add melted butter and stir together until all ingredients are combined.
• Divide the topping between the 12 muffins, placing it on top of the sour cream.
• Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
• Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
• Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
• Drizzle glaze on top of cooled muffins.
• Note: Recipe may be doubled and baked in a 9” by 13” pan for a streusel coffee cake.
• If making a coffee cake, omit the sour cream.

RASPBERRY STREUSEL MUFFINS (THE SILVER PALATE)

Steps:

• Preheat oven to 350°F and line 12 muffin cups with paper liners.
• To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center.
• Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
• To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.
• Bake until nicely browned and firm, 20 to 25 minutes.
• To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.

RASPBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
• To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
• To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
• In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
• Fold wet ingredients into dry ingredients and mix everything together by hand.
• Spoon batter into prepared muffin tin (2 tablespoon in each cup).
• Cover the batter with the raspberries and then cover the raspberries with streusel topping.
• Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.