Raspberry Streusel Muffins

By Foodiewife

Ingredients

• Muffins:
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest
• 1 cup fresh or frozen, un-thawed raspberries
• Streusel Topping:
• 1/2 cup chopped pecans
• 1/4 cup flour
• 1/2 cup golden or light brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon grated orange zest
• 2 tablesspoons melted butter
• Glaze:
• 1/2 cup sifted confectioners' sugar
• 1 tablespoon orange juice

Details

Adapted from oneperfectbite.blogspot.com

Preparation

Step 1

Preheat oven to 375 degrees F.

Line 12 muffin cups with paper liners. Set aside.

Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Make a well in center of flour mixture. Set aside.

Place milk, butter, egg, vanilla extract and orange zest in another bowl. Mix well.

Pour milk mixture into flour mixture and stir just until blended.

Place 1 tablespoon of batter into each muffin cup. Divide raspberries into two equal piles. Use half the berries to top batter in muffin cups. Top with remaining batter, then with remaining berries.

Combine pecans, sugar, flour, cinnamon, butter and orange zest in a small bowl, Mix ingredients until mixture resembles moist crumbs. Sprinkle evenly over top of muffins.

Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from pan.

Mix sugar and orange juice in a small bowl. Drizzle over warm muffins with a spoon. Serve warm.

Yield: 12 servings.