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Raspberry Muffins with Struesel Topping
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Recipe Information
Wonderful Raspberries hidden in the muffins with a sweet nutty struesel topping, very good.


  • 1-1/2 cups (350 ml) flour
  • 1/2 cup (125 ml) sugar
  • 2 tsp (10 ml). baking powder
  • 1/2 cup (125 ml) milk
  • 1/2 cup (125 ml) butter, melted
  • 1 large egg beaten
  • 1 cup (225 ml) raspberries frozen or fresh
  • Topping:
  • 1/4 cup (60 ml) pecans, chopped
  • 1/4 cup (60 ml) brown sugar, packed
  • 1/4 cup (60 ml) flour
  • 2 tbsp (30 ml) butter, melted
  • Preheat oven to 350 degrees (175 C.).
  • In a large mixing bowl combine flour, sugar, and baking powder, set aside.
  • In another bowl, beat together milk, cooled melted butter and egg.
  • Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
  • Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
  • Divide half the raspberries among the muffin tin's cups and top each with remaining batter, then add the remaining raspberries.
  • For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
  • Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, becareful to not overcook.

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