Streusel Raspberry Muffins

These are from my younger sister.  They are very good.  When I do a double batch, I still only make one recipe of the topping, just because we don’t like a lot of sugar.  I have made them without pecans as well.

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter, melted
1 egg, beaten
1 cup whole unsugared raspberries, fresh or frozen

Pecan Streusel Topping:
1/4 cup pecans, chopped
1/4 cup brown sugar, packed
1/4 cup flour
2 Tablespoons butter, melted

Preheat oven to 375º.  Grease or paper-line 12 muffin cups.  Prepare topping and set aside.  In large bowl, combine flour, sugar, and baking powder.  In a small bowl, combine milk, butter, and egg until blended.  Stir into flour mixture just until moistened.  Spoon 1/2 of the batter into muffin cups.  Divide raspberries among cups, then top with remaining batter.  Sprinkle the topping over tops.  Bake 25 to 30 minutes, or until golden brown.

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