Berry Streusel Muffins Recipe

Berry Streusel Muffins Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:

STREUSEL TOPPING
1/2 cup: Golden brown sugar, (firmly packed)
1/4 cup: Unbleached all-purpose flour,
1 1/2 tsp: Grated lemon peel,
1/2 cup: Chopped toasted pecans,
2 tbsp: Unsalted butter, melted and cooled

BATTER
1 1/2 cup: Unbleached all-purpose flour,
1/2 cup: Golden brown sugar, (firmly packed)
1/4 cup: Sugar, plus...
1 1/2 tsp: Sugar,
2 tsp: Baking powder,
1 1/2 tsp: Grated lemon peel,
1 tsp: Cinnamon,
1/4 tsp: Salt,
1/2 cup: Milk,
1/2 cup: Unsalted butter, melted and cooled
1: Egg,
3/4 cup: Fresh blackberries,
3/4 cup: Fresh raspberries,

Directions:

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 2-1/2 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 2/3 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


Source from luhu.jp