Raspberry Streusel Muffins: Lovin’ From The Oven

Muffins are one of the easiest breakfasts to make.  You can make them ahead and freeze them, simply make them the night before or if you have the time, make them fresh in the morning.  Their flavor doesn’t diminish with early baking.  We got some raspberries on sale a month ago and froze them.  I brought one bag out this week and made these scrumptious muffins.  The tartness of the raspberries goes well with the sweetness of the streusel.  One helpful tip: make up a bunch of streusel and store it in a glass jar in your fridge.  It lasts a long time and saves you time when you want a fun topping on a cake, pie or muffin.
 Raspberry Streusel Muffins:
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp lemon peel
1 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup butter
1/2 cup milk
1 1/2 cup raspberries
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/2 tsp lemon peel
2 Tbsp melted butter
1/2 cup powdered sugar
1 Tbsp lemon juice
Mix all ingredients for muffins except the berries.  Fold in berries.  Fill muffin cups with batter.  Mix topping ingredients and crumble the topping over muffins.  Bake 350 degrees for 20 minutes.  Mix glaze ingredients and drizzle glaze on muffins after they have cooled 15 minutes.  Makes 1 dozen.


These look so good! And I love the idea of having streusel in the fridge! But how do you not eat it with a spoon…


Yummy muffins!!

Thanks for visiting my blog. About my lemon poppy seed sour cream cake – I set the silicone cake pan onto a metal sheet pan, so maybe that kept the heat from getting to the center of the silicone (?). The cake was cooked through, even though it wasn’t browned evenly all over.

Happy Baking!