How To make Raspberry Struesel Muffins
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter
melted
1 large egg :
beaten
1 cup raspberries, frozen or fresh divided
Streusel topping 1/4 cup pecans :
chopped
1/4 cup brown sugar, packed
1/4 cup flour
2 Tablespoons butter -- melted
In a large bowl, combine flour, sugar and baking powder. Beat together milk, cooled melted butter and egg, and add to flour mixture, stirring just until moistened.
Spoon about 1 tablespoon of batter into each greased or paper-lined cup of 12-muffin tin. Divide half of the raspberries among the cups, top each with remaining batter, then add remaining raspberries.
For topping, combine pecans, brown sugar, flour and butter. Sprinkle over batter and bake in 350 oven for 20-25 minutes, or until toothpick inserted in middle comes out clean
How To make Raspberry Struesel Muffins's Videos
Easy Blueberry Muffins with Streusel Topping | Chichabon
Recipe for easy blueberry muffins with streusel topping. Best homemade version I've made of the blueberry muffins at Starbucks.
#Chichabon #BlueberryMuffins #Streusel
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Ingredients (makes 12 muffins):
Streusel
97g All-purpose flour
50g Sugar
1 tsp Lemon zest
4 tbsp Melted butter
Muffin batter
325g All-purpose flour
198g Sugar
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
250mL Milk
2 large Eggs
3 tbsp Melted butter
59mL Oil
1 tsp Vanilla extract
2 cups Fresh blueberries
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Raspberry Muffins
Join Anne as she prepares her popular streusel-topped raspberry muffins from start to finish! This is a segment from an episode of Tasty Treats from Anne's Kitchen, broadcast on Anderson Community Television.
Raspberry Muffins | Mindful, Adaptable & Delicious! | Cupcake Jemma
Time for another Mindful Bake, and this week Sally is going back to basics again with this Mindful Muffins recipe. This Muffin recipe is by far the best you'll ever find, it uses Olive Oil to add richness and flavour to the sponge so no more bland boring Muffins for you! It's simple, quick and doesn't use any fancy equipment so you can enjoy making them with zero stress! Plus the chances are you have all the ingredients that you need already!
We love to leave these Muffins plain but feel free to add whatever additions you like, take a look below for some examples. And remember to keep sharing your photos over on Instagram using #cupcakejemma so we can see and share.
Happy Mindful Baking Y'all!
x
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For 12 Muffins
Preheat Oven to 170C (fan assisted)
250g Caster Sugar
Zest of 2 Lemons
3 Large Eggs
250ml Whole Milk
250ml Light Olive Oil
375g Plain Flour
2 tsp Baking Powder
1/4 tsp Salt
100g Fresh Raspberries
100g White Chocolate Chips
Try mixing up your flavours:
Lemon and Blueberry
- Add 100g or fresh or frozen Blueberries
Chocolate and Orange
- Switch out the Lemon Zest for Orange Zest
- Add 100g whatever chocolate chips you like
Cinnamon Apple and Pecan
- Add 1 tsp Ground Cinnamon
- Chop up 1 Small Apple into cm diced
- Add 100g chopped Pecans
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CAKESTAGRAM: @crumbsanddoilies
Preppy Kitchen's Raspberry Streusel Muffins!
These are scrumptious & were not that long or hard to make! Definitely a recipe I will be keeping. I want to try it with different berries next time!
Raspberry Streusel Muffins
Make your mornings a success with these whole grain Raspberry Streusel Muffins. They are chock full of dietary fiber, heart-healthy ingredients and great taste! ???? ❤️ Find the recipe here:
#recipe #recipes #recipeshare #recipeoftheday #raspberry #fruit #snacks #brunch #breakfast #breakfastideas #muffins
Lemon Raspberry Muffins Recipe | Home Baking | The Sweetest Journey
How to make sweet and tangy lemon raspberry muffins.
Ingredients:
2 Cups All Purpose Flour (272g)
3 Teaspoons Baking Powder (15g)
1/4 Teaspoon Salt (1.5g)
¾ Cup Softened Butter (168g)
¾ Cup Sugar (144g)
5 Tablespoons Plain Yogurt (70g)
2 Eggs
2 Teaspoons Vanilla Extract (10ml)
1 Tablespoon Lemon Zest (6g)
1/4 Cup Lemon Juice (60ml)
1-¼ Cups Fresh Raspberries (153g)
Glaze:
1 Cup Powdered Sugar (120g)
2 Tablespoons Lemon Juice (30ml)
Directions:
1. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, mixing just until combined. Add the lemon zest, vanilla, yogurt, and lemon juice; beat until well combined. Gradually add the flour mixture in 2 additions, mixing just until smooth and well combined. Fold in the raspberries.
2. Line a muffin tin with paper liners. Fill each liner cup ¾ full with batter. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Remove from pan and let cool completely on a wire rack.
3. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle glaze over muffins. Let stand about 30 minutes until the glaze sets.
| Makes about 12 muffins.
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