https://www.wilton.com/raspberry-streusel-jumbo-muffins/WLRECIP-349.html
Wilton
Raspberry Streusel Jumbo Muffins Recipe
Makes:
6 jumbo muffins.
Skill Level:
None
Products available at:
Additional Information
Step 1
Preheat oven to 375°F. Spray pan cavities with vegetable pan spray.
Step 2
In a medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mixing until just combined. Gently fold in raspberries with rubber spatula. Spoon evenly into muffin cups.
Step 3
For topping, combine flour with brown sugar and melted butter in small bowl. Stir until mixture is crumbly; sprinkle mixture over muffins.
Step 4
Bake 25-28 minutes. Remove to wire rack and let cool slightly. Serve warm or at room temperature.
Ingredients
Products
1/2 cup (1 stick) butter (, softened)
1 cup granulated sugar
2 eggs
all-purpose flour (2 cups for muffin, 1/2 cup for topping)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
12 ounces fresh or frozen raspberries
Topping
1/4 cup firmly packed brown sugar
3 tablespoons butter or margarine (, melted)
Tools
Products
Raspberry Streusel Jumbo Muffins is rated
out of
5 by
8.
Rated 1 out of
5
by
Vigi17 from
Something wrong
I made these according to recipe. They weren't even muffins. Just a bunch of goo. Horrible. I think something is wrong with the recipe. Shouldn't there be more flour?
Date published: 2016-07-09
Rated 5 out of
5
by
margo57 from
This is the first try at this recipe. Wish it was just a little sweeter. Good texture and nice color. Took about another 10 minutes longer than specified in the recipe. Somewhere along the line I seem to have read a review for this recipe that said the topping melted on the tops of the muffins. I took this into consideration and used another method that I use for another one of my recipes. Don't melt the butter before adding it to the flour and brown sugar.
Use butter that is chilled and still a little solid and then use 2 forks or a pastry blender to mix in the butter. Has a more crumbly consistency and it stays crumbly on the tops of the muffins as they bake and is a little crunchy. Nice!!!
Hope this is of some value to everyone.
Marge
Date published: 2013-06-19
Rated 1 out of
5
by
ZenCity from
Although I've never made jumbo muffins or cupcakes before, I've had forty years of baking expericene and made my fair share of regular sized muffins. I purchased the Wilton Jumbo Muffin pan on Amazon dot com recently and decidede to try this recipe since it was advertised on the pan and had good reviews. I followed the recipe carefully and put it in the oven. It took nearly forty minutes for the muffins to bake and when I removed them from the pan, they were dark on one side, and nicely done on the other. I think that is a fault of the pan.
As to the recipe, the streusel topping is tasteless. I used 3 Talblespoons of melted margarine as the recipe says even though I've always used softened butter or margarine for streusel toppings in other recipes. The margarine liquified the brown sugar which is probably why so much flour was needed. The excessive flour, while making the topping crunchy, took any sweetness out of the struesel. The batter itself was fine although nothing special. The star of this muffin is supposed to be the raspberries and they are. The problem with that is the amount. 12 ounces is way too much for fresh raspberries. 6-8 ounces would be more appropriate. The raspberries were difficult to fold in and after turning the muffins out onto a rack, they collapsed a bit due to the weight of the fruit. Also, this recipe says that it makes 6 muffins and to divide the batter evenly between the cups. Well, my cups were filled to the top and the muffins formed crowns which is probaly what dictated the extra baking time. This recipe should advise you to fill the cups half to 2/3 full.
Date published: 2012-05-09