Raspberry Mint Muffins w/ Streusel Topping


I have two different types of mint plants outside on my back deck.  They are getting huge with all this sunshine and heat the DC area has been having lately.  I also have some frozen raspberries that my mom had picked and brought down for me when she was here last weekend.  With them, I decided to make raspberry mint muffins from a W&S Muffin recipe book.  The recipe was originally for blackberry muffins with a different type of topping.  I decided to make a few changes to this recipe including adding some mint.  These muffins came out looking and tasting wonderfully; the mint added a nice refreshing pop and the raspberries and brown sugar streusel topping added a wonderful sweetness.  These are perfect with any type of fresh, summer berry.  Enjoy!

Streusel Ingredients:

  • 1/4 c flour
  • 2 tbsp sugar
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp cold, unsalted butter

Muffin Ingredients:

  • 2 c flour
  • 3/4 c sugar
  • 2 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp ground cinnamon
  • 1 tbsp lemon zest
  • 2 tbsp fresh mint, finely minced
  • 1⁄4 tsp salt
  • 1 egg, beaten
  • 5 tbsp unsalted butter, melted
  • 1 cup plain yogurt
  • 2 cups fresh raspberries or 2 1⁄2 cups frozen
    unsweetened raspberries, unthawed
Directions:
  1. Preheat an oven to 375°F. Grease 12 standard muffin cups with nonstick cooking spray or tin liners
  2. To make the topping, stir together the flour, sugars,  and cinnamon.  With a fork or two knives, cut the butter into the mix until pea-size crumbles form.  Set aside.
  3. To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, mint, lemon zest and salt.
  4. Make a well in the center and add the egg, melted butter and yogurt. Stir just until evenly moistened. The batter will be slightly lumpy.
  5. Gently fold in the raspberries with a spatula just until evenly distributed.
  6. Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the streusel topping.
  7. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 25-30 minutes.
  8. Transfer the pan to a wire rack and let cool for 10 minutes. Makes 12 muffins.
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5 Comments

Filed under Baked Goods

5 responses to “Raspberry Mint Muffins w/ Streusel Topping

  1. I love the idea of adding fresh herbs to baked goods. These look delicious!

  2. Liss

    Mint and raspberries in one muffin sound fantastic! I look forward to trying this recipe.

  3. You know this year I forgot to plant mint and I miss it so much! Love it in the muffins!

  4. These look great. I just made something similar with blueberries. It’s hard to beat homemade muffins, especially when you top them with sugar and butter.

  5. dh

    Hey, I enjoyed your article it is very informative. I gained 5 pounds just looking at the picture.

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