Saturday, May 8, 2010

Raspberry Crumb Muffins

For breakfast today, I turned a blueberry crumb cake recipe from Barefoot Contessa into this muffin recipe. Fresh raspberries are really expensive right now, so I used frozen ones. Also I added oatmeal to the streusel topping. Enjoy!

Raspberry Crumb Muffins
6 Tbsp. butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 tsp. lemon zest
1 1/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2/3 cup sour cream
1 cup frozen raspberries

1. Beat butter and sugar with an electric mixer until creamy. Beat in eggs, 1 at a time, just until yellow disappears. Beat in vanilla and lemon zest.
2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in raspberries. Spoon batter into lightly greased muffin cups. Top with streusel.
3. Bake at 350° for 20 to 25 minutes or until done.

1 cup all-purpose flour
1/4 cup oatmeal
1/4 cup granulated sugar
1/2 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 cup butter, melted

1. Combine flour and next 5 ingredients. Stir in melted butter until thoroughly combined.

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