Ingrédients pour Raspberry Streusel Muffins
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup packed light brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- Unsalted Butter
- 1 cup milk
- Lemon, Rind Of
- Fresh Raspberries
- About 2 tablespoons sour cream
- ½ cup chopped pecans
- Butter
- 1 cup powdered sugar
- Fresh Lemon Juice
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Comment préparer Raspberry Streusel Muffins
- **Make the Batter:** In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup packed light brown sugar, 4 teaspoons baking powder, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
- Add 2 large eggs and 1 cup milk to the dry ingredients. Beat with an electric mixer until just combined.
- Stir in ½ cup (1 stick) melted unsalted butter until fully incorporated.
- Fill 12 muffin cups about ⅔ full with batter.
- Gently press 3-5 raspberries into the center of each muffin. Top each with 1 scant teaspoon of sour cream.
- **Prepare the Streusel Topping:** In a medium bowl, combine ½ cup chopped pecans, ½ cup packed light brown sugar, ¼ cup all-purpose flour, ½ teaspoon ground cinnamon, and the zest of 1 lemon.
- Add ¼ cup (½ stick) melted unsalted butter and mix until crumbly.
- Sprinkle the streusel topping evenly over the sour cream on each muffin.
- **Bake:** Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Let the muffins cool in the muffin tin for 10-15 minutes before transferring them to a wire rack to cool completely.
- **Make the Glaze:** In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth.
- Drizzle the glaze over the cooled muffins.
- **Coffee Cake Option:** For a coffee cake, double the recipe and bake in a greased 9x13 inch baking pan for 35-40 minutes. Omit the sour cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
93g
Fat
36g
Carbs
13g
