April 2012 Recipe
Raspberry Streusel Muffins!
2/3 cup all purpose flour
1/3 cup brown sugar
1/8 tsp salt
1/4 tsp ground ginger
4 tbsp butter, cold
2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
3 tbsp butter, melted and cooled
1 cup sugar
1 large egg
3/4 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups frozen raspberries*
Preheat oven to 350F. Line a standard muffin tin with 12 paper liners.
In a small bowl, make the streusel. Stir together all dry ingredients, then cut the butter into small pieces and add to flour mixture. Work in butter thoroughly until mixture is very fine.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, stir together melted butter, sugar and egg until well combined. Stir in half the flour mixture, followed by the buttermilk, vanilla and almond extracts. Stir in remaining flour mixture, mixing just until the dry ingredients are incorporated.
Fold in raspberries (toss frozen berries in 2 tsp of flour to keep them from “bleeding” into the muffin batter).
Divide muffin batter evenly into prepared baking cups. Cups will be fairly full. Divide streusel mixture over the muffins (be generous, and don’t worry if some of the streusel doesn’t seem to “stick”)
Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.
* If using fresh berries your baking time could be a little less. (still coat with flour).