Today in this recipe, I’ll show you how to prepare Blueberry-Raspberry Muffins with Streusel Topping or you can say that you will know the great recipe to make Blueberry-Raspberry Muffins with Streusel Topping, today. So, without wasting time let’s start:
Ingredients To Make Blueberry-Raspberry Muffins with Streusel Topping
To make the Blueberry-Raspberry Muffins with Streusel Topping, the ingredients which are required to make this recipe are the following which are shown below:
For Topping:
- all-purpose flour, 1/4 cup
- Two tablespoons of softened butter
- 1 teaspoon lemon peel, finely grated
- 2 tbsp walnuts, finely chopped
- Two tablespoons of sugar
For Muffins:
- 2 cups regular flour
- buttermilk, 1 cup
- 1 stick melted unsalted butter
- two huge eggs
- a half teaspoon baking soda
- 2/3 cup sugar & 2 tsp baking powder
- fresh raspberries, 3/4 cup
- 1/4 teaspoon of powdered cinnamon 1/2 teaspoon salt
- 3/4 cup fresh blueberries & 1 tablespoon grated lemon zest
Instructions To Make Blueberry-Raspberry Muffins with Streusel Topping
To make the Blueberry-Raspberry Muffins with Streusel Topping, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Blueberry-Raspberry Muffins with Streusel Topping and the instructions are the following which are shown below:
- Preheat the oven to 400 degrees Fahrenheit. Set aside a regular 12-cup muffin tray lined with paper liners.
To make the topping:
- In a medium mixing bowl, combine the topping ingredients until crumbly. Place aside.
To make the muffins:
- In a mixing dish, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Separately, in a large mixing bowl, combine the eggs and melted butter. Whisk in the buttermilk and lemon zest. Stir the dry ingredients into the wet just to mix. (The batter will still be lumpy; do not over-mix.) Gently mix in the blueberries and raspberries, being careful not to split them open, then pour into the prepared muffin tray. Bake for 20 minutes, or until the streusel topping is golden brown and a toothpick inserted into the middle comes out clean.
- Allow to cool for 10 minutes in the tins before removing and cooling on wire racks.
Conclusion (Blueberry-Raspberry Muffins with Streusel Topping)
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