Raspberry is my husband’s favorite fruit. He loves them in just about anything. I think I’ve mentioned in previous posts that he comes by it honestly because his aunt is a raspberry lover too. I can’t even tell you how long this recipe has been in my recipe box but I know it’s longer than 25 years. My Mom gave this recipe to me when she and my Dad returned from one of their wonderful trips. They often enjoyed staying in bed and breakfast inns. The innkeeper served these fresh raspberry streusel muffins one morning and my Mom instantly thought of my husband and his love for the fruit. She asked the innkeeper for the recipe and Dawn from Cameo Rose B&B happily obliged. Why it’s taken me so long to make them I have no idea but I will say I will be making them regularly.
The recipe card I have is in the innkeeper’s handwriting. I tried an on-line search to find the inn but it appears it may be closed. There is another one with a similar name but it’s in a location I know my parents never visited. I made the recipe as she wrote it but I did add the glaze. The raspberries I had were a bit on the tart side so the glaze helped cut that tartness. Taste your raspberries before making this recipe to see if you even need the glaze.
Fresh Raspberry Streusel Muffins
- 1 stick butter melted
- 1/2 cup milk
- 1 egg beaten
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 cup fresh raspberries
- 1/4 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 tablespoons melted butter
- 1/3 cup powdered sugar
- 1 - 2 teaspoons water
- Grease muffin tin and set aside. Preheat oven to 375 degrees F.
- In a small bowl combine streusel ingredients until it resembles moist crumbs.
- In as medium bowl combine flour, sugar and baking powder. Set aside.
- In a small bowl combine butter, milk and beaten egg. Add to flour mixture stirring just until combined. Spoon half of batter into greased tins. Depending on size of raspberries, place 2 or 3 on top of batter and sprinkle with half of streusel mixture.
- Top with remaining batter and add 1 -2 more raspberries and remaining streusel.
- Bake at 375 degrees F. for 25 - 30 minutes.
- Prepare glaze and drizzle over warm muffins.
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