For Emi

[rkold]

I promised twotone my favorite raspberry muffin recipe so here it is:

Not including the fact I don't have raspberries right now, my oven is still not working, but the part came so I am hoping my husband will fix it tomorrow evening. I am editing it a tiny bit as I never follow it exactly.

Batter:
1 1/2 c of Flour
1/4 c of white sugar
1/4 c of brown sugar
2 teaspoons of baking powder
1/4 teaspoon or less of salt (I always use less or none)
1 teaspoon of cinnamon
1 egg lightly beaten
1/2 cup of butter, melted (I prefer the microwave for this just make sure it does not explode)
1/2 cup of milk
1 1/4 cups of raspberries
1 teaspoon of lemon or lime zest (optional)

Streusel Topping

1/2 cup of chopped pecans (you can use walnuts as well)
1/2 cup of brown sugar
1/4 cup of flour
1 teaspoon of cinnamon
2 Tablespoons of butter, melted

(Note: I usually add some nutmeg and often more cinnamon because I like both. I've also on occasion added vanilla >>; )

Preheat oven to 350 and line 12 muffin cups with paper liners.
Mix together the dry ingredients and make a well in the center
add the egg, milk, and butter to the well and stir together until just combined. Then add the berries and the zest and fill each muffin cup about 3/4 full

For the streusel, combine combine everything except but he butter in a small bowl and mix together. Then pour in the melted butter and combine. Sprinkle the mixture evenly on the muffins and bake 20-25 minutes until nicely browned and firm.

Serve warm and enjoy!

Comments

[twotone]

Oooh, thank you for the recipe! I didn't have enough blackberries and raspberries (boo) so I subbed in some blueberries. Which exploded during baking. Oh well. ;)

There was a recipe for blueberry lemon scones that I saw somewhere (LJ baking or cooking community, I think?) that I'm pondering making. It's a pity that fresh blueberries aren't available in the winter, when I want to bake and fill up the house with warm air!