Berry streusel muffins
12 servings
Ingredients
| Quantity | 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 |
Directions
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