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Cream Cheese filled muffins with caramel sauce drizzled over the top.
Chocolate Chunk
Sugar Crusted Raspberry Muffins
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Threads: 28
Joined: Nov 2006
What a lovely idea. I don't make muffins very often, but my family seems to like banana nut the best. However, I did make one that Erin posted a few years back that was fantastic. I think it was lemon flavored with a raspberry swirl or something similar. I'll go look.
ETA: And here it is:
* Exported from MasterCook *
Raspberry Lemon Streusel Muffins
STREUSEL TOPPING
1/4 cup melted butter or margarine
1/2 cup all purpose flour
2 tablespoons sugar
1 1/2 teaspoons finely shredded lemon peel
MUFFINS
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/3 cups sugar
1 tablespoon finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter or margarine
1 tablespoon lemon juice
1 1/2 cups whole frozen raspberries (about 6 oz) -- do not thaw
1 tablespoon flour
Adjust oven rack to middle position and preheat oven to 400º. Stir all
streusel ingredients together to form soft, crumbly dough. Set aside.
Whisk dry muffin ingredients and lemon peel together. In a separate bowl,
combine all liquid ingredients. Add in dry ingredients and stir until
almost fully incorporated. Toss frozen raspberries with flour to coat,
then gently fold into dough, handling only enough to incorporate berries.
Using paper muffin cup liners, fill each cup until 1/4" from top. Crumble
streusel topping over each.
Bake for 15 minutes, then reduce heat to 350º and bake for another 10
minutes, or until lightly browned and muffin springs back when pressed
lightly with fingertip.
Makes 9 large or 12 standard size muffins
Source:
"Oregon Raspberry & Blackberry Commission" (posted by Erin on Cuisine forum)"
Maryann
"Drink your tea slowly and reverently..."