Raspberry Streusel Muffins (The Silver Palate)

Name: Raspberry Streusel Muffins (The Silver Palate)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For batter; 1 1/2 cups unbleached all-purpose flour; 1/4 cup granulated sugar; 1/4 cup packed dark brown sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 egg, lightly beaten; 1/2 cup unsalted butter, melted (1 stick); 1/2 cup milk; 1 1/4 cups fresh raspberries; 1 teaspoon grated lemon zest; For streusel topping; 1/2 cup chopped pecans; 1/2 cup packed dark brown sugar; 1/4 cup unbleached all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon grated lemon zest; 2 tablespoons unsalted butter, melted; For glaze; 1/2 cup confectioners' sugar; 1 tablespoon fresh lemon juice

Servings: persons

For batter
1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1/2 cup unsalted butter, melted (1 stick)
1/2 cup milk
1 1/4 cups fresh raspberries
1 teaspoon grated lemon zest
For streusel topping
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted
For glaze
1/2 cup confectioners' sugar
1 tablespoon fresh lemon juice

1
Preheat oven to 350u00b0F and line 12 muffin cups with paper liners.
2
To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center.
3
Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
4
To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.
5
Bake until nicely browned and firm, 20 to 25 minutes.
6
To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.

906

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For batter, 1 1/2 cups unbleached all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed dark brown sugar, and more.

Yes, Raspberry Streusel Muffins (The Silver Palate) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!