Streusel Raspberry Muffins Recipe
Ingredients
Pecan Streusel Topping
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter or margarine, melted and cooled
1 egg, beaten
1 cup fresh or individually frozen whole unsugared raspberries
Directions
Preheat oven to 375°F.
Grease or paper-line 12 (2 1/2-inch) muffin cups.
Prepare Pecan Streusel Topping; set aside.
In large bowl, combine flour, sugar and baking powder.
In small bowl, combine milk, butter and egg until blended.
Stir into flour mixture just until moistened.
Spoon half of batter into muffin cups.
Divide raspberries among cups, then top with remaining batter.
Sprinkle Pecan Streusel Topping over tops.
Bake 25 to 30 minutes or until golden and wooden toothpick inserted in centers comes out clean.
Remove from pan.
Grease or paper-line 12 (2 1/2-inch) muffin cups.
Prepare Pecan Streusel Topping; set aside.
In large bowl, combine flour, sugar and baking powder.
In small bowl, combine milk, butter and egg until blended.
Stir into flour mixture just until moistened.
Spoon half of batter into muffin cups.
Divide raspberries among cups, then top with remaining batter.
Sprinkle Pecan Streusel Topping over tops.
Bake 25 to 30 minutes or until golden and wooden toothpick inserted in centers comes out clean.
Remove from pan.
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