Lemon Raspberry Pecan Streusel Muffins
Indulge your taste buds with these vibrant Lemon Raspberry Pecan Streusel Muffins, inspired by the beloved recipes from 'The Silver Palate Good Times Cookbook'. Soft, fluffy, and bursting with fresh raspberries, each muffin is topped with a crunchy pecan streusel that adds a delightful texture. Drizzled with a zesty lemon glaze, these muffins are perfect for a brunch gathering or a sweet afternoon treat. You can easily swap in blueberries for a different fruity twist while retaining all the deliciousness. Get ready to impress with these mouthwatering muffins that are sure to become a staple in your baking repertoire!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
unbleached all-purpose flour
1 1/2 cups (sifted)
granulated sugar
1/4 cup (none)
packed dark brown sugar
1/4 cup (packed)
baking powder
2 teaspoons (none)
salt
1/4 teaspoon (none)
ground cinnamon
1 teaspoon (none)
egg
1 (lightly beaten)
unsalted butter
1/2 cup (melted (1 stick))
milk
1/2 cup (none)
fresh raspberries
1 1/4 cups (washed and picked over)
grated lemon zest
1 teaspoon (fresh)
chopped pecans
1/2 cup (chopped)
packed dark brown sugar
1/2 cup (packed)
unbleached all-purpose flour
1/4 cup (none)
ground cinnamon
1 teaspoon (none)
grated lemon zest
1 teaspoon (fresh)
unsalted butter
2 tablespoons (melted)
confectioners' sugar
1/2 cup (none)
fresh lemon juice
1 tablespoon (fresh)
Instructions
1
Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 paper liners, or grease the cups with butter or cooking spray for easy removal.
2
In a medium mixing bowl, sift together the unbleached all-purpose flour, granulated sugar, packed dark brown sugar, baking powder, salt, and ground cinnamon. Make a well in the center of the dry ingredients.
3
In a separate bowl, whisk together the beaten egg, melted unsalted butter, and milk. Pour this mixture into the well of the dry ingredients. Stir gently with a wooden spoon, being careful not to overmix. Just until combined, fold in the fresh raspberries and grated lemon zest, ensuring an even distribution.
4
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full to allow for rising.
5
For the streusel topping, in a small bowl, mix together the chopped pecans, packed dark brown sugar, unbleached all-purpose flour, ground cinnamon, and grated lemon zest. Add the melted butter and stir until crumbly and well combined.
6
Sprinkle the streusel topping generously over each muffin before placing them in the oven.
7
Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8
While the muffins are baking, prepare the glaze by whisking together the confectioners' sugar and fresh lemon juice until smooth.
9
Once the muffins are baked, allow them to cool in the pan for a few minutes before transferring them to a wire rack. Drizzle the lemon glaze over the warm muffins just before serving to enhance their flavor with a delightful citrusy finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this muffin recipe?
The recipe is for Lemon Raspberry Pecan Streusel Muffins.
What cookbook inspired this recipe?
This recipe is inspired by 'The Silver Palate Good Times Cookbook'.
How many muffins does this recipe yield?
This recipe yields 12 muffins, as it requires a standard muffin tin with 12 liners.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
Can I substitute the raspberries with another fruit?
Yes, you can easily swap in blueberries for a different fruity twist.
What ingredients are needed for the streusel topping?
The streusel contains chopped pecans, packed dark brown sugar, unbleached all-purpose flour, ground cinnamon, grated lemon zest, and melted butter.
How long should these muffins bake?
Bake the muffins for 20 to 25 minutes.
How do I know when the muffins are finished baking?
They are done when they are golden brown and a toothpick inserted in the center comes out clean.
What are the components of the lemon glaze?
The glaze is made by whisking together confectioners' sugar and fresh lemon juice.
How much should I fill each muffin cup?
Each muffin cup should be filled about three-fourths full to allow for rising.
Should the dry ingredients be sifted?
Yes, the flour, granulated sugar, dark brown sugar, baking powder, salt, and cinnamon should be sifted together.
How should the wet and dry ingredients be combined?
Make a well in the dry ingredients, pour in the whisked wet mixture, and stir gently with a wooden spoon until just combined.
What type of flour is used in this recipe?
Unbleached all-purpose flour is used for both the batter and the streusel.
What kind of sugar is used in the muffin batter?
The batter uses both granulated sugar and packed dark brown sugar.
Is the butter melted or softened for the batter?
The recipe calls for 1/2 cup (1 stick) of unsalted butter, melted.
What is the preparation for the raspberries?
The raspberries should be fresh, washed, and picked over.
When should the lemon glaze be applied?
Drizzle the lemon glaze over the warm muffins just before serving.
How should the muffin tin be prepared?
Line it with 12 paper liners or grease the cups with butter or cooking spray.
What gives the muffins their citrus flavor?
The citrus flavor comes from fresh grated lemon zest in the batter and topping, and fresh lemon juice in the glaze.
What type of pecans are required for the streusel?
The recipe requires 1/2 cup of chopped pecans.
Is cinnamon included in this recipe?
Yes, ground cinnamon is included in both the dry flour mixture and the streusel topping.
What is the suggested occasion for serving these muffins?
They are perfect for a brunch gathering or a sweet afternoon treat.
How much baking powder is needed?
The recipe requires 2 teaspoons of baking powder.
What is the preparation for the egg?
The egg should be lightly beaten before being added to the wet mixture.
How much milk is used in the recipe?
The recipe uses 1/2 cup of milk.
Should I cool the muffins in the pan?
Allow them to cool in the pan for a few minutes before transferring them to a wire rack.
What is the texture of the streusel topping?
The topping is described as a crunchy pecan streusel that adds a delightful texture.
How much dark brown sugar is used in total?
The recipe uses 1/4 cup in the batter and 1/2 cup in the streusel topping.
How should the lemon zest be prepared?
The lemon zest should be fresh and grated.
Is salt used in this recipe?
Yes, 1/4 teaspoon of salt is included in the dry ingredients mixture.