Picking berries - any kind....strawberries, blueberries and yes, even raspberries (even though I associate them with getting stung by bees as a young child...go figure!) is one of my most favorite favorite things to do in life. So with the NH season of berry picking quickly upon us I am getting seriously excited! Seriously excited!
In the meantime, as I patiently wait for FRESH berries picked by my own hands I will share with you a delightful recipe for JUMBO Streusel-Topped Raspberry Muffins using frozen raspberries (of course FRESH are just as good too).
JUMBO Streusel-Topped Raspberry Muffins
(recipe has been adapted from the cookbook, Made Simple Baking)
Ingredients:
2 1/4 cup flour, divided
1/4 cup packed brown sugar
2 Tbsp butter
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp grated lemon peel (more if you wish a stronger lemon taste)
3/4 cup plus 2 Tbsp milk
1/3 cup butter, melted (5 1/3 Tbsp of butter)
1 egg, beaten
2 cups FRESH or frozen raspberries (DO NOT THAW)
Directions:
1. Preheat oven to 350 degrees F. Grease or line your JUMBO muffin tins.
"JUMBO" muffin liners do exsist as seen from this previous post of mine.
2. Make Streusel-Topping by combining 1/4 cup flour and brown sugar in a bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture forms coarse crumbs.
3. Reserve 1/4 cup flour from the remaining 2 cups of flour. Combine the remaining 1 3/4 cup flour, granulated sugar, baking powder and soda, salt and lemon peel in a medium bowl.
4. Combine milk, melted butter and egg in a small bowl.
5. Add milk mixture to the flour mixture; stir just until almost combined. Toss raspberries with reserved flour just to coat....
....and then ever so gently fold berries into muffin batter....
6. Spoon batter into prepared muffin tin - filling 3/4's full. Sprinkle with Streusel-Topping...
....and then bake for 25-30 minutes or until toothpick inserted into centers comes out clean. Cool in pan for 2 minutes; remove to cool further out of pan. Serve warm or at room temperature.
* If you wish drizzle with a little glaze of confectionary sugar, vanilla extract and milk....yummy!
OR even better, have a birthday party for a favorite stuffed animal! Just pop in some candles into the muffins and viola you have the perfect bday treat for ALL!
Happy JUMBO Streusel-Topped Raspberry Muffin Baking!
This recipe has been linked to....
Hey Avril,
ReplyDeleteJust letting you know, that Strawberry Ice Cream does make about a quart. Those muffins look like summer. My girls LOVE raspberries, they will love these. I bet they would be so cute in a mini version too.
mickey
Oh YUM!! Thanks for sharing and linking up!
ReplyDeleteWOW. They are jumbo! How fun :)
ReplyDeleteStopping by from New Friend Friday. You have some AWESOME looking recipes. I'm following, so I can try out a few when I have time.
ReplyDeletewhoa...so glad I found you from New Friend Friday (although my thighs would differ!)
ReplyDeleteFollowing for sure!! Come by and visit www.stitchngiggles.com some time :)
Happy Birthday Bunny!!!!! These were so YUM!!!!!! I can't wait to go picking with you many many times!!!! Seriously!!! ;o)
ReplyDeleteoh my! must make those today as I JUST picked our first berries of the season. I came home with 6 pints and only have 5 left an hour later. Better cook fast!
ReplyDelete