Tuesday, October 1, 2013
Raspberry Streusel Muffins
Raspberries are on sale in my neck of the woods, so I bought a bunch and am in raspberry heaven. Usually they are on the pricey side, so I do without (usually using my second favorite berry - the blueberry, because I don't live where they grow my first favorite berry - the huckleberry). This morning I served my kids these muffins for breakfast before school and they loved them! I think next time I might make them without the streusel topping, because it's kinda messy, but very tasty all the same!
Really any berry for fruit could be substituted here. If you went with a harder fruit, like apples, you might want to cook them a little first so they are soft by the time the muffins are done. Do you have a favorite muffin recipe? Let me know what it is so I can try it out! :)
Here's how these muffins are put together:
It starts with the streusel topping (if using). It's 1/4 each flour and brown sugar with 1/4 tsp ground cinnamon and 2 Tbsp cold butter (I like salted).
Cut the butter into the brown sugar/flour/cinnamon with a pastry cutter, two knives or a fork. (You fingers would work too.)
When everything is combined and the butter is in tiny pieces (like this) put it in the fridge until later.
Then mix the wet ingredients together: milk, oil, vanilla, lemon zest (if using) and 1 egg go into a mixing bowl.
After they are mixed together,
add the sugar,
and flour. Whisk it all together (or use an electric beater, but make sure not to over mix).
When the batter is a homogeneous mixture, switch to a rubber spatula. Scrape down the sides and bottom on the bowl.
Add the raspberries,
and GENTLY fold them in. They are very delicate, so if you go beating the thing, you'll end up with a red batter instead of a white batter with lovely raspberries hidden inside.
When all the raspberries are folded in, grease a 12 cup standard size muffin tin.
Scoop the batter into the greased muffin cups (or you could use cupcake liners if you don't want to grease the pan, but I find that I loose a lot of muffin that way - it gets stuck to the liner). Fill each cup 3/4 of the way full. (Angel Girl was helping - per usual - so you can see her little fingers in the top of the pic.)
If you are using the streusel topping, then now is the time to get it out of the fridge. Top each muffin with about 1 Tbsp of topping. (Just make sure they are all evenly topped. I used a rounded Tbsp for each.)
When they are all evenly covered, they get baked @ 400F for 20-25 minutes (mine took 22). They should be done in the middle (not gooey) when poked with a skewer, toothpick or cake tester.
This is what they look like right out of the oven. (Ignore the Legos my son left in the frame.) :) If you used cupcake liners you can take the muffins out of the pan right away and place them on a cooling rack. If you didn't (like me) then let the muffins sit in the hot pan for at least 5 minutes before moving them to a cooling rack.
This is what they look like after they are cooled: Very pretty!
You can eat all 12 yourself or share with your friends and family - the choice is yours. :)
See how moist and lovely they are in the center? Mmmm.
Here's the recipe:
adapted from Betty Crocker Blueberry Muffins
Raspberry Streusel Muffins
1/4 cup flour
1/4 cup brown sugar
2 Tbsp cold butter
1/4 tsp ground cinnamon
3/4 cup milk
1/4 cup veg oil (or canola oil)
1 tsp pure vanilla extract*
zest of 1 lemon (optional)
1 large egg
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
2 cups flour (I always use all-purpose)
1 6 oz container of clean raspberries (about 1 1/2 cups)
Preheat oven to 400F. Grease a 12 cup standard muffin/cupcake tin. Using a pastry cutter (or two knives or a fork) mix the streusel topping together, cutting the butter until the mixture looks crumbly. Set the topping aside in the fridge until needed.
In a mixing bowl, beat together the milk, oil, vanilla, lemon zest (if using) and egg. Add in the sugar, salt, baking powder and flour until just combined (there will be lumps). Don't over-mix the batter. Gently fold in the berries. Fill each of the prepared muffin cups 3/4 of the way with the batter. Top with about 1 Tbsp of topping. Bake @ 400F for 20-25 minutes (until golden and done in the center - mine took 22 minutes). Cool in the pan for 5 minutes before carefully removing them and placing them on a cooling rack.