Banana Raspberry Streusel Muffins Recipes

STREUSEL RASPBERRY MUFFINS

Steps:

• In a bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust with confectioners' sugar.

BANANA RASPBERRY MUFFINS

Steps:

• Sift together flour, baking powder, baking soda, and salt.
• Cream butter with sugar until fluffy.
• Beat in eggs.
• Puree bananas, sour cream and vanilla.
• Alternate dry ingredients and banana mixture to the egg mixture.
• Beat enough to incorporate.
• Fold in raspberries and toasted nuts.
• Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy.
• Makes about 15 muffins.

RASPBERRY BANANA STREUSEL MUFFINS

Steps:

• Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners. Prepare streusel topping and set aside.
• In a small bowl, whisk together flour, baking powder and salt and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Mix in banana until blended. Add eggs, vanilla and milk. Add flour mixture and stir until just combined. Fold in raspberries.
• Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
• Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

BANANA RASPBERRY STREUSEL MUFFINS

Steps:

• To make the streusel, by hand, with a fork or pastry blender, mix the brown sugar, flour, cinnamon and butter until crumbly and well blended.
• Preheat oven to 375*F. LIne 12 muffin cups with paper cupcake liners, or coat with melted butter and dust with flour, or spray generously with cooking spray. To make sure the muffins release with ease, coat the top of the pan as well as the inside of the cups when you grease the tins.
• Sift together the flour, baking powder, baking soda and salt; set aside. Whisk the butter and brown sugar in a large bowl, then whisk in the eggs. Add the bananas, milk and vanilla. Add the dry ingredients all at once, stirring just until blended. Quickly fold in the berries. Divide into prepared muffin pans and sprinkle with 1/4 cup of the butter streusel (put remainder of the streusel in a jar, cover and refrigerate for another use, it's very good sprinkled on all kinds of muffins).
• Bake 25 to 30 minutes or until the tops of the muffins are golden brown and they spring back when lightly touched with a finger. Cool for about 5 minutes, then remove from the pan.

BANANA STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

BANANA STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together flour, baking soda, baking powder, and salt.
• In another bowl, beat together bananas, sugar, egg and melted butter.
• Stir the banana mixture into the flour mixture just until moistened.
• Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, flour and cinnamon.
• Cut in butter until mixture resembles coarse cornmeal.
• Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

RASPBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.

RASPBERRY STREUSEL MUFFINS

Steps:

• Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
• Add egg and milk and continue beating just until all ingredients are blended.
• Mix in melted butter, and continue beating again just until butter is completely incorporated.
• Divide batter between 12 muffin cups.
• Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
• Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
• Add melted butter and stir together until all ingredients are combined.
• Divide the topping between the 12 muffins, placing it on top of the sour cream.
• Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
• Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
• Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
• Drizzle glaze on top of cooled muffins.
• Note: Recipe may be doubled and baked in a 9” by 13” pan for a streusel coffee cake.
• If making a coffee cake, omit the sour cream.