Raspberry Streusel Muffins
This is my all time favorite muffin recipe which i adapted to mimic the ollieberry and cream muffins available at linn's resturant in cambria, ca. You can use any type of berry, fresh or frozen. For the freshest possible muffins, i usually mix the dry ingredients together the night before and finish completing the recipe in the morning when i get up. The muffins do stay moist and tender, however, if you choose to bake them in advance. For a streusel coffee cake, double the recipe and bake it in a 9
Steps
Batter: in a large mixing bowl , combine flour , sugar , brown sugar , baking powder , salt and cinnamon.
Add egg and milk and continue beating just until all ingredients are blended.
Mix in melted butter , and continue beating again just until butter is completely incorporated.
Divide batter between 12 muffin cups.
Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
Streusel topping: in a small bowl , combine pecans , brown sugar , flour , cinnamon , and lemon peel.
Add melted butter and stir together until all ingredients are combined.
Divide the topping between the 12 muffins , placing it on top of the sour cream.
Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
Remove muffins from oven , and allow to cool for approximately 10 to 15 minutes.
Glaze: in a small bowl , combine powdered sugar and lemon juice , stirring until sugar is dissolved.
Drizzle glaze on top of cooled muffins.
If making a c.
Ingredients
flour, sugar, brown sugar, baking powder, salt, cinnamon, egg, unsalted butter, milk, lemon, rind of, fresh raspberries, sour cream, pecans, butter, powdered sugar, fresh lemon juice