Berry streusel muffins

Yield: 12 servings

Measure Ingredient
½ cup Golden brown sugar (firmly packed)
¼ cup Unbleached all-purpose flour
1½ teaspoon Grated lemon peel
1½ cup Unbleached all-purpose flour
½ cup Golden brown sugar (firmly packed)
¼ cup Sugar; plus...
1½ teaspoon Sugar
2 teaspoons Baking powder
1½ teaspoon Grated lemon peel
1 teaspoon Cinnamon
½ cup Chopped toasted pecans
2 tablespoons Unsalted butter melted and cooled
¼ teaspoon Salt
½ cup Milk
½ cup Unsalted butter melted and cooled
1 Egg
¾ cup Fresh blackberries
¾ cup Fresh raspberries

STREUSEL TOPPING

BATTER

FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside.

FOR BATTER: Preheat oven to 350 F. Grease 12-cup muffin tin or line with 2-½ inch paper baking cups. Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl. Make well in center. Add milk, butter and egg to well and mix until smooth. Fold in berries. Spoon batter into prepared tin, filling cups ⅔ full.

Top each with 1 heaping tablespoon streusel. Bake muffins until tester comes out clean, 20 to 25 minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature.

* Source: KJ and Company, St. Helena CA * Bon Appetit, June 1990 * Typos by: Karen Mintzias

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