I don't know about you but I love muffins! I like 'em big! I like 'em little! I like 'em sweet! I like 'em savory! I just plain like them.
In the past, being the supremely lazy cook that I am but still wanting a good muffin, I would buy box mixes.
There are some good ones (Jiffy), there are some great ones (Betty Crocker), and there are some HORRID ones (Martha White).
One evening, I needed a bread of some sort to go with dinner. We had recently already eaten rolls, garlic breadsticks, and corn bread (oh, I have the BEST recipe for that! I must remember to share it!!!). Heck, one night we had regualr sandwich bread with butter and honey on it (my kids love that!). I don't like to repeat any dinner items until at least a week or so has gone by, and on this particular night I wanted a good, moist, yet crumbly muffin!
I looked on pinterest but nothing stood out. Then I looked in an old cookbook I have had for years. Okay, five and a half years anyway. There it was. The Muffin. Calling out my name. Why hadn't I noticed it before? It clearly had all the ingredients in it that I usually have on hand.
The only ingredient I didn't have was fresh or frozen raspberries. I had a frozen berry medley, but not plain old raspberries.
Well, you know what they say; "Necessity is the mother of all invention", so we forged ahead and decided to give it a go anyway.
I am so glad we did!!! These were super yummy, super moist, and super crumbly!
Make them. Right this instant!!!
Berry Streusel Muffins
Muffin Batter:
1/2 cup butter, melted
1/2 cup milk
1 egg, beaten
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 cup fresh or frozen berries
Streusel Topping: Prepare this and set aside
1/4 cup chopped pecans (I actually omitted this because some in our family are allergic to nuts and some are just plain picky! It turned out just fine without the nuts! Leave the other ingredient amounts the same)
1/4 cup brown sugar
1/4 cup flour
2 Tbsp. melted butter
Preheat oven to 375 degrees. Line a muffin tin with liners (this recipe makes 12).
In a large bowl combine flour, sugar and baking powder. In a small bowl combine egg, milk and butter until blended. Stir wet mixture into dry mixture just until moistened.
Spoon half of the batter into the muffin cups. Drop a few berries on top of the batter in the cups. Top with remaining batter. (Note: Try to keep your berries away from the edges of the muffins because they stick to the liners when baking. Found out the hard way. You're welcome!).
Top with struesel topping and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan. Enjoy!
I have resorted to doubling this recipe so that we have left-over muffins for breakfast the next day.
Mmm-mmmm!!!! I am getting hungry just thinking about eating these yummy-yummies!
I need to mix up a huge batch of just the dry ingredients and divide it into baggies so that I can trick myself into pretending that I am using a "convenient" box mix.
Happy Thursday!
