Categories: Breakfast, Muffins, Raspberries
Ingredients
- For Muffins:
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/4 cup brown sugar , packed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 egg , lightly beaten
- 1/2 cup unsalted butter , melted
- 1/2 cup milk
- 1 teaspoon lemon, rind of , grated
- 1 1/4 cups fresh raspberries or 1 1/4 cups frozen raspberries (or blueberries)
- 12 teaspoons sour cream
- For Topping:
- 1/2 cup pecans , chopped
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon lemon, rind of , grated
- 2 tablespoons butter , melted
- For Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
Directions
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Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
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Add egg and milk and continue beating just until all ingredients are blended.
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Mix in melted butter, and continue beating again just until butter is completely incorporated.
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Divide batter between 12 muffin cups.
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Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
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Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
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Add melted butter and stir together until all ingredients are combined.
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Divide the topping between the 12 muffins, placing it on top of the sour cream.
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Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
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Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
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Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
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Drizzle glaze on top of cooled muffins.
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Note: Recipe may be doubled and baked in a 9” by 13” pan for a streusel coffee cake.
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If making a coffee cake, omit the sour cream.