Raspberry Muffins

CategoryDifficultyBeginner

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

1

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

2

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

3

Whisk dry muffin ingredients and lemon peel together.

4

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

5

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

6

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

7

Bake 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

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

Ingredients

 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

Directions

1

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

2

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

3

Whisk dry muffin ingredients and lemon peel together.

4

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

5

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

6

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

7

Bake 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

Raspberry Muffins