RASPBERRY STREUSEL MUFFINS
With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.
Provided by Food Network
Time 40m
Yield 1 dozen muffins
Number Of Ingredients 13
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.
STREUSEL-TOPPED PLUM MUFFINS
Living on a fruit farm, I had plenty of fresh ingredients on hand when I found this muffin recipe. Originally, it called for cherries, but my husband and I agree it's delicious made with our homegrown plums. -Betty Timmreck, Eau Claire, Michigan
Provided by Taste of Home
Time 45m
Yield 15 muffins.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 255 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 194mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY MUFFINS WITH STREUSEL TOPPING
Muffins loaded with blueberries and a sweet streusel topping packs a great flavor using buttermilk and pastry flour. This is how I make my kids favorite snack or on the go breakfast. They can never get enough! They come out moist inside with a nice crunch on top and are always requested ;)
Provided by Vseward Chef-V
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- Preheat oven 400°F.
- Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
- Fold in blueberries (if using frozen DO NOT THAW). Spoon batter into greased muffin cups.
- For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle about 1 tablespoon over each muffin.
- Bake til golden brown. Bake at 400 F for 20 -30 minutes.
Nutrition Facts : Calories 149.2, Fat 5.5, SaturatedFat 3.2, Cholesterol 30.8, Sodium 97.4, Carbohydrate 23.1, Fiber 0.5, Sugar 10.5, Protein 2.3
ORANGE STREUSEL-TOPPED MUFFINS
Make and share this Orange Streusel-Topped Muffins recipe from Food.com.
Provided by CaliforniaJan
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder, baking soda, salt, sugar and grated orange peel. Stir in orange juice, melted butter, eggs and chopped nuts.
- Pour into 12 muffin cups.
- Blend 1 tablespoon melted butter, brown sugar, cinnamon and sprinkle on top of each muffin.
- Bake in a preheated 350F oven for 20 - 25 minutes.
MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING
This was given to me by my daughter several years ago and has been an A+++++ favorite of ours. It has a hint of lemon and chocked full of raspberries. The streusel topping just makes the whole thing come together as a super, yummy muffin.
Provided by Mimi in Maine
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
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.
Nutrition Facts : Calories 198.4, Fat 4.7, SaturatedFat 1.2, Cholesterol 3, Sodium 134, Carbohydrate 36.8, Fiber 1.4, Sugar 22.7, Protein 3
CAPPUCCINO MUFFINS WITH STREUSEL TOPPING
Breakfast will NEVER be the same once you've tried these little gems! Excellent as leftovers the next morning, too, with a dab of butter. The original recipe came from a Reiman publication (Taste of Home?), but I'm never happy leaving a recipe as-is, gotta do my own thing.
Provided by Debber
Categories Quick Breads
Time 35m
Yield 15 muffins, 7-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375. Paper or grease 15 muffin cups.
- In a mixing bowl, combine first seven ingredients.
- In a smaller bowl, whisk egg, milk, melted butter and vanilla. Stir into dry ingredients in other bowl, just until moistened. Add cup of choc. chips.
- Fill muffin cups 3/4's full. Set aside.
- TOPPING: combine remaining dry ingredients, cut in butter to resemble coarse crumbs. Sprinkle over batter in cups.
- Bake at 375 for 24 minutes, check with a toothpick. Cool for 5 minutes.
- LEFTOVERS: Either reheat in the toaster oven or serve at room temperature Split in half and spread with butter & honey, alongside a cup of tea or cappuccino.
Nutrition Facts : Calories 629, Fat 29.6, SaturatedFat 18, Cholesterol 87.4, Sodium 367.1, Carbohydrate 87.9, Fiber 2.9, Sugar 50.7, Protein 7.8
STREUSEL-TOPPED ORANGE CRANBERRY MUFFINS
Make and share this Streusel-Topped Orange Cranberry Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 20
Steps:
- Make streusel by combining muesli, flour, brown sugar and salt in a bowl.
- Add butter and water to mixture.
- Using fingertips, mash together until mixture forms small pieces.
- Place in freezer until firm, about 30 minutes.
- Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
- Cool slightly.
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray.
- Sift together dry ingredients.
- In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice.
- Add egg and egg white and combine thoroughly by hand using a wire whisk.
- Add dry ingredients to wet mixture in two parts.
- Mix by hand until just combined.
- Gently fold in cranberries.
- Divide batter evenly between muffin cups.
- Sprinkle 2 teaspoons of streusel topping on top of each muffin.
- Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes.
- Remove muffin pan from oven and cool on wire rack for 5 minutes.
- Remove muffins from pan and cool completely on wire rack.
Nutrition Facts : Calories 256.1, Fat 5.7, SaturatedFat 3.3, Cholesterol 30.8, Sodium 397.2, Carbohydrate 46.6, Fiber 1.4, Sugar 24.2, Protein 5.2
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