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Lemon Raspberry Streusel Jumbo Muffins Recipe


Begin the day with lovely bright, raspberry flavor. Topped with a sweet buttery streusel, these muffins are the beginning to a perfect morning!
Makes: 9 jumbo muffins
Skill Level: None
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Step 1

Preheat oven to 375°F. Prepare 6-cup jumbo muffin pan with vegetable pan spray.

Step 2

In a medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon zest; mix well. Alternately add flour mixture and milk; mixing until just combined. Gently fold in raspberries. Divide evenly among prepared cavities.

Step 3

For topping, in small bowl combine flour, brown sugar and butter. Stir until mixture is crumbly; sprinkle mixture over muffins.

Step 4

Bake 28-30 minutes or until golden brown around edges. Cool in pan on cooling grid 5 minutes. Serve warm or at room temperature.

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baking powder

1-1/2 teaspoons baking powder

salt

1 teaspoon salt

all-purpose flour

all-purpose flour (2-1/2 cups for batter, 2/3 cup for topping)

granulated sugar

1-1/3 cups granulated sugar

milk

3/4 cup milk

Eggs

3 Eggs

butter

3/4 cup butter (1-1/2 sticks for batter)

lemon zest

1 tablespoon lemon zest

fresh raspberries

1 package fresh raspberries (6 oz.)

brown sugar

1/3 cup brown sugar (firmly-packed)

butter, melted

1/4 cup butter, melted (1/2 stick for topping)

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Lemon Raspberry Streusel Jumbo Muffins is rated 1.0 out of 5 by 1.
Rated 1 out of 5 by from Mistake in measurement States 11/2 cups of baking powder! I believe it should be teaspoons.
Date published: 2017-07-17
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