Recipe from Cooking with Chopin, Living with Elmo
Makes 12 muffins
Streusel Topping:
1/2 cup brown sugar, firmly packed
1/3 cup flour
Zest from 1/2 a lemon, grated (about 2 teaspoons)
1/2 cup pecans or walnuts, chopped (I LEFT OUT)
2 TBSP butter, softened
Muffins:
1 1/2 cup flour
3/4 cup sugar
2 tsp baking powder
Zest from 1/2 a lemon, grated (about 2 teaspoons)
1 tsp cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup butter, melted and cooled slightly
1 large egg
1 cup berries (thawed frozen blueberries, raspberries, blackberries or a combo all all 3 would work good) -(I LEFT OUT)
Preheat oven to 350 degrees
For Streusel Topping: mix brown sugar, flour and lemon zest together in a bowl. Stir in nuts and butter. Mix together until butter is evenly distributed and mixture is crumbly. Set aside.
For Muffins: combine flour, sugar, baking powder, lemon zest, cinnamon and salt in a large bowl. Make an indention in the center. Add milk, butter and egg to the indention and mix until smooth. Fold in the berries.
Spoon into 12 greased or paper-lined muffin cups, filling each only 2/3 full. Top with 1 TBSP of struesel topping. Do not overfill the muffin cups or topping will run over into pan. Bake on middle rack in oven for 20-25 minutes (20 MIN WAS PERFECT FOR ME), until toothpick inserted in center comes out clean. Place on a rack and cool for 5 minutes, then remove muffins from tin and serve warm.
Note: These were delish! I even left out the berries so my kids didn't freak out. I'm not sure if I did something wrong with the streusel topping, because it wasn't really crumbly like it should have been but more like a carmely, crusty, goodness on top. It was YUMMY!
