Sunday, June 7, 2009

Raspberry Muffins Recipes

Well, I must be on a muffin kick as I made blueberry muffins the last few weeks. I decide this week to run with Grandma's blueberry muffin recipe and tweak it a bit with a berry of a different nature, raspberries. I love this tart little berry and decided to use it today with family once again being my obligatory guinea pigs for tasting my experiment. My other adaptation to this recipe involved adding three tablespoons of cream cheese which yielded a tastier and more moist muffin. The final stage was a streusel topping. You may not see this kind of recipe when scanning raspberry muffins recipes through the cookbooks, but I recommend giving it a try.

Raspberry Streusel Muffins

1/4 cup butter, softened
1/2 cup sugar
1 egg
3 Tablespoons of cream cheese
3/4 cup milk
1/4 teaspoon vanilla
1 3/4 cup flour, plus 1 Tablespoon
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup raspberries

Streusel Topping

½ cup flour
1 teaspoon cinnamon
½ cup light brown sugar
4 Tablespoons of butter, softened.

1.Prepare the streusel muffin topping by stirring together the flour, brown sugar and cinnamon.
2.Blend in the softened butter until crumbly. Set this topping aside.
3. Cream butter, cream cheese and sugar in a separate bowl until light and fluffy.
4. Beat in egg, then milk and vanila until smooth.
5. In a small bowl, stir together 1 3/4 cup flour, baking powder, and salt.
6. Add to milk mixture.
7. Stir until all dry ingredients are moistened. (Batter will be lumpy).
8. Coat berries with remaining tablespoon of flour.
9. Fold berries into muffin batter.
10. Spoon batter into greased one dozen capacity muffin tin.
11. Sprinkle streusel topping over each muffin.
12. Bake at 400 F for 25 minutes or until golden brown.

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