Raspberry Muffins With Pecan Streusel

"From the Culinary Institute of America book 'Breakfasts and Brunches'. These muffins look fantastic, so I'm putting the recipe here for safe keeping. I haven't tried these yet. The streusel recipe makes 2 cups, but you'll only need 3/4 cup for this recipe. I would store the remainder in the fridge for my next batch of muffins. If you don't have pecans, feel free to substitute a different type of nut."
 
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Ready In:
40mins
Ingredients:
13
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • For the streusel topping, mix all the ingredients together in a bowl until the mixture resembles moist crumbs.
  • For the muffins, preheat oven to 375 degrees F. Spray muffin tins (12 regular sized cups) with cooking spray or line with muffin liners.
  • Mix flour sugar baking powder and salt together in a mixing bowl. Make a well in the center of the flour mixture.
  • In a separate bowl, blend the milk, butter and egg. Add the milk mixture to the flour mixture and stir by hand until the batter is evenly moistened. Fold in 1/2 cup of the raspberries.
  • Fill the muffin tins about 3/4 full. Top with the remaining raspberries and sprinkle with the streusel topping.
  • Bake approximately 25 - 30 minute Cool about 10 minute in the pan before removing them. They can also be frozen for up to 6 weeks.

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RECIPE SUBMITTED BY

I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait! <img src="http://www.recipezaar.com/members/home/454328/zaar%20photo.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Amelia (2 y.o. here) enjoying a cider donut after apple picking. <img src="http://www.recipezaar.com/members/home/454328/zaar%202.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Maeve (4 y. o. here) I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous. Feel free to zmail me! Please click below to help feed animals at local shelters. It's free! It also links to other great sites where you can help with just a click. Update: Just got a new camera, so hopefully my pictures will improve drastically. I had been using the camera on my cell. Needless to say the pics weren't great. I'll try retaking any that I've already posted. http://www.theanimalrescuesite.com/cgi-bin/WebObjects/CTDSites.woa
 
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