Raspberry Lemon Streusel Muffins Food

RASPBERRY LEMON STREUSEL MUFFINS

Steps:

• Preheat the oven to 400 degrees. In a 12 cup muffin tin, line with muffin/cupcake liners or grease it with cooking spray.
• For the topping, in a small bowl, combine the sugar, flour, and lemon zest. Mix in the butter until the mixture is crumbly. Set aside.
• In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk. Set aside.
• In the bowl of a stand mixer with the paddle attachment, pour the egg, lemon juice/milk, lemon zest, and oil in. Turn it on low to lightly combine it. Slowly add in the flour mixture and mix quickly until just combined.
• Turn off the mixer and remove the bowl. Gently fold in the raspberries. It's okay if they burst. It might turn your dough a bright raspberry color, that's ok.
• Using a large cookie scoop, divide up the mixture into the muffin cups, filling them about 2/3 full.
• Divide up the crumb topping between the 12 muffins, sprinkling them on top and pressing lightly onto the muffin batter if needed.
• Bake 20-25 minutes, or until golden brown on top and firm in the center. Transfer to wire cooling rack to cool completely.

LEMON/RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

LEMON RASPBERRY STREUSEL MUFFINS

Steps:

• Mix the flour and sugar in a small bowl. For tiny crumbles: Cut the cold butter into flour mixture with a fork or rub with your finger until they look like crumbs. For big crumbles: Pour the melted butter and slowly mix with a fork or a spoon. If it forms a dough, that's fine. You can take big or small pieces from the dough. If you are working in a hot environment, you can keep the crumble mixture in the fridge to keep the butter cold while you are preparing the muffin batter.
• Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
• Mix the flour, baking powder and salt if using in a large bowl. Set aside.
• Place the sugar and lemon zest in a medium bowl, stir with a fork or rub with your fingers to bring the lemon flavor out. Add the egg and whisk for a minute until combined well. Mix in the melted butter, milk and lemon juice.
• Pour the wet ingredients(egg mixture) into dry ingredients (flour mixture) and mix until just combined. Gently fold the raspberries. Don't overmix the batter inorder to have light muffins .
• Fill 12 paper liners to the top with the batter. Sprinkle the crumbles on top.
• Bake for 22-25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the top of the muffins are lightly golden brown. Baking time may change from oven to oven so start to check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to cool completely.

RASPBERRY STREUSEL MUFFINS

Steps:

• HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
• COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
• COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
• BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
• One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.

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.

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:

• 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.

LEMON RASPBERRY STREUSEL MUFFINS

Steps:

• Heat oven to 400.
• Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups.
• In large bowl, mix 2 cups flour, 1/3 cup sugar, the baking powder, baking soda and salt. With spoon, stir in yogurt, oil, lemon peel and egg just until dry ingredients are moistened. Fold in raspberries.
• Spoon batter evenly into muffin cups. In small bowl, with pastry blender or fork, mix streusel ingredients until crumbly. Sprinkle over batter in cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Serve warm.

MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING

Steps:

• In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
• In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
• Stir in frozen raspberries.
• Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
• Line muffin tins with cupcake papers (or just spray the tins and use them as is).
• Spoon batter evenly into the papers.
• In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
• Sprinkle evenly over batter in muffins tins before baking.
• Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
• Immediately remove from pan and serve warm.