A quick fruit muffin is a perfect snack for busy summer months. Top it with streusel, and you’ve really got my attention! I came across these muffins while flipping through my Southern Living Cookbook trying to find dinner ideas. I couldn’t stop thinking about them–and now that I’ve made them and eaten them all, I’m ready to make them again.
Raspberry Streusel Muffins
1 3/4 cup flour; divided
2 tsp baking powder
½ cup sugar
1 egg; lightly beaten
½ cup milk
½ cup butter; melted
1 cup frozen raspberries
¼ cup chopped pecans
¼ cup packed brown sugar
2 Tbsp butter; melted
In a large bowl, combine 1½ cups flour, baking powder and sugar. Make a well in the center.
In a seperate bowl, combine egg, milk, and butter. Add this mixture to the dry ingredients, stirring just until moistened. Fold in the raspberries.
Spoon batter into lightly greased muffin pan, filling about 2/3 full.
Combine remaining ¼ cup flour and all of the streusel topping ingredients and sprinkle over the muffins. Bake at 375° for 20-25 minutes.
Yield:: 1 dozen
What’s your favorite fruit to include in a muffin?