Raspberries and blackberries burst with tart flavor in sweet and easy streusel-topped muffins.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
- In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside.
- In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
- Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 12 g, TransFat 0 g
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