Raspberry Muffins
Number of Servings: 12
Ingredients:
1½ cups unbleached all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup sugar
¼ cup packed dark brown sugar
1 teaspoon cinnamon
½ cup butter, melted
1 egg, lightly beaten
½ cup milk
1¼ cups fresh raspberries
1 teaspoon grated lemon zest
Directions: Preheat oven to 350°. Line 12 muffin cups with paper liners. Sift the
flour, sugar, brown sugar, baking powder, salt, and cinnamon together
into a medium size mixing bowl and make a well in the center. Place
the egg, melted butter, and milk in the well. Stir with a wooden spoon
just until ingredients are combined. Quickly stir in the raspberries and
lemon zest. Fill each muffin cup ¾ full with the batter.
Streusel Topping
2 tablespoon unsalted butter, melted
¼ cup unbleached all-purpose flour
½ cup chopped pecans
1 teaspoon ground cinnamon
½ cup packed dark brown sugar
1 teaspoon grated lemon zest
Directions: Combine the pecans, brown sugar, flour, cinnamon and lemon zest
in a small bowl. Pour in the melted butter and stir to combine. Sprinkle
this mixture evenly over the top of each muffin. Bake until nicely
browned and firm, 20 to 25 minutes.
Holden House 1902 Bed & Breakfast Inn
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