Red And White Currant Streusel Muffins

17 ingredients
7 steps

Ingredients

  • FOR THE STREUSEL TOPPING:
  • 1/2 cups Brown Sugar
  • 1/3 cups All-purpose Flour
  • 1-1/2 Tablespoon Lemon Zest
  • 1/2 cups Pecans, Chopped
  • 2 Tablespoons Butter, Softened
  • FOR THE MUFFINS:
  • 1-1/2 cup All-purpose Flour
  • 3/4 cups Sugar
  • 2 teaspoons Baking Powder
  • 1-1/2 Tablespoon Lemon Zest
  • 1 teaspoon Cinnamon
  • 1/4 teaspoons Salt
  • 1/2 cups Milk
  • 1/2 cups Butter, Melted And Cooled
  • 1 whole Egg, Beaten
  • 1-1/2 cup Currants Or Other Berries

Directions

  1. 1
    To make the streusel:
  2. 2
    Combine the brown sugar, flour and lemon zest in a small bowl then add the nuts and the butter. Mix until the butter is evenly distributed and the mixture is crumbly. Set aside.
  3. 3
    For the muffins:
  4. 4
    In a medium sized bowl combine the flour, sugar, baking powder, lemon zest, cinnamon and salt. Whisk to sift the flour and break up any lumps. Make a well in the center of the mixture and add the milk, butter and egg. Whip gently to combine the wet ingredients, then incorporate them into the dry ingredients.
  5. 5
    Carefully fold in the berries or currants.
  6. 6
    Preheat the oven to 350 F. Line a 12-count muffin pan with paper cases and fill each liner 2/3 of the way full with batter. Add 1 tablespoon of the streusel mixture, crumbling it over the top.
  7. 7
    Place muffin tin on a baking sheet, put it into the oven and bake for 25-30 minutes until a tester inserted into the center of one comes out clean. Remove pan from oven and set it on a rack. Allow muffins to cool in the pan for 15 minutes, then remove them from the pan to cool further on the counter.

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