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.

Advertisement