STREUSEL BERRY MUFFINS

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15 min Prep
45 min Total
Pie Iconb
12 Servings

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Raspberries and blackberries burst with tart flavor in sweet and easy streusel-topped muffins.


Ingredient List
    Topping
  • Small check mark in a circle icon3 tablespoons Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 tablespoons granulated sugar
  • Small check mark in a circle icon2 tablespoons finely chopped nuts, toasted
  • Small check mark in a circle icon2 tablespoons firm butter or margarine
    Muffins
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1/2 cup milk
  • Small check mark in a circle icon1/2 cup butter or margarine, melted
  • Small check mark in a circle icon1 3/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 cup granulated sugar
  • Small check mark in a circle icon1/4 cup packed brown sugar
  • Small check mark in a circle icon2 teaspoons baking powder
  • Small check mark in a circle icon1 1/2 teaspoons grated lemon peel
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/2 cup fresh raspberries
  • Small check mark in a circle icon1/2 cup fresh blackberries
Preparation
  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
  2. In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside.
  3. In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
  4. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
Tips
  • To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown.
  • For easy baking and easy cleanup, use paper baking cups.