Ingredients
-
-
1 1/2
-
1/4
-
1/4
-
2
-
1/4
-
1
-
1
-
1/2
-
1/2
-
1 1/4
-
1
-
-
1/2
-
1/2
Directions
Raspberry Streusel Muffins (The Silver Palate), These are really delicious and beautiful muffins from, The Silver Palate Good Times Cookbook , by Julee Rosso, Sheila Lukins, and Sarah Leah Chase The pecan streusel topping and the lemon glaze makes them extra-special You can substitute blueberries for the raspberries , Wonderful muffins but had one fresh from the oven and it fell apart I’m hoping they are better once they cool off used blueberries and almonds in the streusel Hard to find pecans except during the holidays , Love this recipe It always got raves when I baked breakfast breads at a boutique hotel
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Steps
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1
Done
|
Preheat Oven to 350f and Line 12 Muffin Cups With Paper Liners. |
|
2
Done
|
to Make the Muffin Batter, Sift the Flour, Granulated Sugar, Brown Sugar, Baking Powder, Salt and Cinnamon Together Into a Medium-Size Mixing Bowl and Make a Well in the Center. |
|
3
Done
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Place the Egg, Melted Butter and Milk in the Well. Stir With a Wooden Spoon Just Until Ingredients Are Combined. Quickly Stir in the Raspberries and Lemon Zest. Fill Each Muffin Cup Three-Fourths Full With the Batter. |
|
4
Done
|
to Make the Streusel Topping, Combine the Pecans, Brown Sugar, Flour, Cinnamon and Lemon Zest in a Small Bowl. Pour in the Melted Butter and Stir to Combine. Sprinkle This Mixture Evenly Over the Top of Each Muffin. |
|
5
Done
|
Bake Until Nicely Browned and Firm, 20 to 25 Minutes. |
|
6
Done
|
to Make the Glaze, Mix the Sugar and Lemon Juice. Drizzle Over the Warm Muffins With a Spoon. Serve the Muffins Warm. |
