Raspberry Muffins with Pecan Streusel

By chelyc13

Ingredients

• FOR PECAN STREUSEL:
• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 2 teas baking powder
• 1/2 teas salt
• 1/2 cup milk
• 1/2 cup butter, melted and cooled
• 1 large egg, beaten
• 1 cup raspberries, fresh or frozen, divided use
• 2/3 cup chopped toasted pecans
• 2/3 cup packed brown sugar
• 2/3 cup all purpose flour
• 5 tblsp butter, melted

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 375. Prepare the muffin tins by spraying them lightly with cooking spray or lining with muffin liners.

2. Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Make a well in the center of the flour mixture.

3. In a separate bowl, blend the milk, butter, and egg. Add the milk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. Fold in 1/2 cup of raspberries.

4. Fill the prepared muffin tins about three quarters full. Gently tap the filled tins to release any air buttles. Divide the remaining raspberries among the muffins and sprinkle the tops with the streusel. Bake until a skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

5. Cool the muffins in the pan for about 10 minutes before removing them from the pan.

FOR STREUSEL:

1. Combine the pecans, brown sugar, and flour in a small bowl. Stir in the melted butter with a table fork until the mixture resembles mosit crumbs.