Raspberry Streusel Muffins
Recipe: #19837
July 01, 2015
Categories: Breakfast, Pecan, Raspberry, Brunch, Potluck, Oven Bake, Vegetarian, Muffins, Kosher Dairy, more
"Has pecan topping, old recipe. Rudy said his mom Libbie Wostrel made something similar, and used more or less raspberries, depending on if anyone ate them while she was making them up. lol"
Original is 12 servings
Ingredients
-
- TOPPING
-
-
-
-
Nutritional
- Serving Size: 1 (71.1 g)
- Calories 234.7
- Total Fat - 12.2 g
- Saturated Fat - 6.6 g
- Cholesterol - 43.9 mg
- Sodium - 79.8 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 1 g
- Sugars - 14.2 g
- Protein - 3.2 g
- Calcium - 78.7 mg
- Iron - 0.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine milk, butter, and egg in a bowl.
Step 2
In another bowl combine flour, sugar, and baking powder.
Step 3
Mix wet mixture into dry just until moistened.
Step 4
Spoon about 1 tablespoon mixture into each greased muffin tin.
Step 5
Divide 1/2 the raspberries among cups.
Step 6
Top with remaining batter then remaining raspberries in all cups.
Step 7
Mix pecans, brown sugar, flour and melted butter together for topping.
Step 8
Sprinkle streusel topping on top of muffins.
Step 9
Bake for 20 minutes at 375 degrees Fahrenheit until golden.
Tips
No special items needed.
3 Reviews
You'll Also Love
