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Raspberry Streusel Muffins

Having house guests or celebrating spring? A batch of Raspberry Streusel Muffins will brighten any breakfast menu.

Do you have a Special Day breakfast recipe? Perhaps for Mother's Day or a birthday? I love made-from-scratch muffins. So when a dear friend from Kentucky stopped by, I had the perfect reason to make a batch of Raspberry Streusel Muffins -- to make it her Special Day!

Raspberry Streusel Muffins -

Plus, with spring in full swing, the early morning light invites me to get up and cook. The sun starts to peek through my kitchen window. By breakfast time, I'm standing in a full ray of sunshine. This recipe makes a fluffy muffin where the tart raspberries and lemon zest are balanced against the crunchy, brown sugar streusel topping.

Don't you just love house guests? Thanks for the visit, Erica!

And yes, I am accepting reservations for my Guest Room. Who knows? Maybe there's even a B&B in my future?

Raspberry Streusel Muffins


2 1/4 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

pinch of salt

1 teaspoon cinnamon

1 egg

1/2 cup butter, melted

1/2 cup milk

1 1/2 cups fresh or frozen raspberries

1 teaspoon grated lemon zest

Streusel Topping

1/2 cup chopped pecans

1/2 cup brown sugar, packed

1/4 cup flour

1 teaspoon cinnamon

1 teaspoon grated lemon zest

2 tablespoons butter, melted

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Preheat oven to 350 degrees. In a large bowl, prepare the batter by sifting together the dry ingredients. Make a well in the center and add the milk, egg and melted butter. Using a spatula or wooden spoon, stir by hand to moisten, approximately 50 strokes. Add raspberries and lemon zest and gently fold until incorporated. Scoop into prepared muffin tins, filling two-thirds full. Note: If using frozen berries, the cold berries will set the butter and stiffen your batter to an ice cream consistency. You may need to press the scoop of batter evenly into the muffin tin with a spatula or spoon.

Prepare the streusel topping by melting the butter in a medium-sized, microwave-safe bowl. Add remaining ingredients and stir with a fork until crumbly. Sprinkle batter with up to 1 tablespoon of streusel. If you batter is still semi-frozen, you may want to press the streusel into the batter slightly.

Bake for 20-25 minutes until muffins are domed and streusel is lightly toasted. Makes 12 muffins.

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