Struesel Muffins
From CisF 12 years agoIngredients
- STREUSEL TOPPING 1/4 cup melted butter or margarine shopping list
- 1/2 cup all purpose flour shopping list
- 2 tablespoons sugar shopping list
- 1 1/2 teaspoons finely shredded lemon peel shopping list
- MUFFINS 2 1/2 cups all purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 1/3 cups sugar shopping list
- 1 tablespoon finely shredded lemon peel shopping list
- 1 egg shopping list
- 1 cup buttermilk shopping list
- 1/2 cup melted butter or margarine shopping list
- 1 tablespoon lemon juice shopping list
- 1 1/2 cups whole frozen raspberries (about 6 oz) -- do not thaw shopping list
- 1 tablespoon flour shopping list
How to make it
- Adjust oven rack to middle position and preheat oven to 400º. Stir all streusel ingredients together to form soft, crumbly dough. Set aside. Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries. Using paper muffin cup liners, fill each cup until 1/4" from top. Crumble streusel topping over each. Bake for 15 minutes, then reduce heat to 350º and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertip. Makes 9 large or 12 standard size
People Who Like This Dish 1
- clbacon Birmingham, AL
- CisF Nowhere, Us
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments