Raspberry Streusel Muffins

Raspberry Streusel Muffins

Makes 12 muffins

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Muffin Batter:

1 1/4 cups unbleached all-purpose flour

1/2 cup whole wheat flour

1/4 cup granulated sugar

1/4 cup packed light brown sugar

2 tsp. baking powder

1/4 tsp. salt

1 tsp. ground cinnamon

2 eggs

1/4 cup salted butter, melted

1/4 cup vegetable oil

1/2 cup milk

1 1/4 cup fresh raspberries

1 tsp. grated lemon zest

Streusel Topping: 

1/2 cup chopped pecans

1/2 cup packed light brown sugar

1/4 cup unbleached all-purpose flour

1 tsp. ground cinnamon

1 tsp. grated lemon zest

2 Tbsp. salted butter melted


1/2 cup confectioner’s sugar

1 Tbsp. fresh lemon juice


Preheat oven to 350 ༠F.

Line 12 muffin cups with paper liners.   In a large bowl mix together sugar, brown sugar, melted butter, vegetable oil, eggs and lemon zest with an hand held electric mixer.  In a separate bowl, whisk together the all-purpose flour, wheat flour, baking powder, salt, and cinnamon.  Add dry mixture to wet and mix with hand held mixer until just combined.  Fold in the fresh raspberries with a spatula.  Fill muffin cups to 3/4 full.

For Streusel Topping:

In a medium bowl, combine pecans, brown sugar, flour, cinnamon, and lemon zest.  Pour in melted butter and stir to combine.  Sprinkle this mixture evenly over the top of each muffin.

Bake for 25-30 minutes until golden brown.

For the Glaze:

Whisk together the confectioners sugar and lemon juice.  Drizzle over the warm muffins with a spoon.  Serve warm.

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Categories: Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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