Friday, June 11, 2010

JUMBO Streusel-Topped Raspberry Muffins (on a Fruity Friday!)


  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....



8 comments:

  1. Hey Avril,
    Just 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

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  2. Oh YUM!! Thanks for sharing and linking up!

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  3. WOW. They are jumbo! How fun :)

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  4. Stopping 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.

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  5. whoa...so glad I found you from New Friend Friday (although my thighs would differ!)
    Following for sure!! Come by and visit www.stitchngiggles.com some time :)

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  6. Happy Birthday Bunny!!!!! These were so YUM!!!!!! I can't wait to go picking with you many many times!!!! Seriously!!! ;o)

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  7. Hi, I wanted to let you know I featured you on my blog in a post titled Favorite Things: Recipe Blogs part 1.

    You can check the post out here:
    http://theoverloadedmommy.blogspot.com/2010/06/favorite-things-recipe-blogs-part-1.html

    If you would be interested in having a featured button please comment me back.

    Thanks
    Have a Great Day
    Casey

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  8. oh 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!

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