Raspberry Muffins


August 12, 2015

Yummy treat any time of day!


2-1/2 cups all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 1/3 cup sugar

1 Tablespoon finely shredded lemon peel

1 egg

1 cup buttermilk

1/2 cup melted butter or margarine

1 Tbsp. lemon juice

1-1/2 cups (about 6 oz) whole frozen raspberries - do not thaw

1 Tbsp. flour

Streussel Topping:

1/4 cup melted butter or margarine

1/2 cup all purpose flour

2 Tablespoons sugar

1-1/2 teaspoons finely shredded lemon peel


1Adjust oven rack to middle position and preheat oven to 400 degrees.

2Stir all streusel ingredients together to form soft, crumbly dough. Set aside.

3Whisk dry muffin ingredients and lemon peel together.

4In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated.

5Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries.

6Using paper muffin cup liners, fill each cup until 1/4" from top. Crumble streusel topping over each.

7Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly

NABGA members Cindy and Frank Femling, Afton Applie Orchard, Hastings, MN. Visit www.aftonapple.com.