Hobby Home Kitchen Recipe | Raspberry Streusel Muffins

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Home Kitchen Recipe | Raspberry Streusel Muffins
Written by Shirley T   
Tuesday, 20 October 2009 07:38



I first heard of 'Streusel' when I visited Fredericksburg - a German township in Texas some time ago. In baking and pastry making term, streusel which originates from a German word 'streuen' means 'something scattered or sprinkled'. Going back to English, this verb carries the same meaning as the English verb 'strew' which means spreading or covering a surface area with something. Talking about streusel muffin, it simply means a muffin that comes with a topping. This topping is usually made from a combination of nuts, sugar/syrup, flour and oil/margarine/butter. Unlike frosting in cupcakes, this topping is baked together with the muffin. It never came across my mind that cooking and baking do add on new words to the list of my vocabulary as well!
Raspberries
Like what I mentioned in my earlier installment, baking muffin is addictive and here I am on the game again. This time, I am hoping to play around with oat and raspberry. I did a bit of homework and as a result, I would pick and play with some recipes to exploit all the resources I have at home.
Raspberry Streusel Muffins
The outputs turned out beyond my expectation. My raspberry streusel muffins did expand although prior to baking, there was not much hope for it, judging from its mass and inertia! The flour and oat mixture also provides healthy sense by increasing the fiber content in this muffin recipe.

I doubt these streusel muffins would stay over until breakfast tomorrow! So irresistible...Smile

Ingredients (makes 8 ~ 10 streusel muffins)
1   cup oats cereal - unsweetened and preferably quick cooking oats
3/4 cup milk
1 c cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup brown sugar
1   cup fresh raspberry
1   egg
1/4 cup butter - melted
1   tsp lemon zest grind

For streusel topping
1/2 cup walnuts - chopped
1/3 cup brown sugar
1/4 cup flour
2 tbsp butter
1 tsp lemon zest grind

Method
1. Preheat oven to 375 degree Fahrenheit.
2. Grab a big bowl and place in oat cereal. Then, pour milk. Mix them and ensure the oats are covered by milk. Let stand for 5 minutes or until the milk is absorbed.
Oats are soaking in milk
3. Sift flour, baking powder into a medium-sized bowl. Add in salt and brown sugar. Stir to mix well.
4. Get a small bowl and break the egg. Beat lightly. Then add melted butter. Stir well. Pour into the big bowl where oat/milk is and stir to mix well.
5. Pour the oat/milk/egg/butter mixture into the dried mixture (flour/baking powder/salt/brown sugar). Stir until all the ingredients are moistened and obtain a lumpy batter.
The lumpy batter is ready to be scooped
6. To prepare the streusel topping: Grab a small bowl, combine walnut, brown sugar, flour and melted butter. Toss and stir well.
7. Spoon the batter into the paper cup about half full each. Place 2-3 raspberry into each cup. Top up with remaining batter until about two-third full. Then, sprinkle evenly streusel topping over its top.
Simple step - Batter, Raspberries, Batter and Streusel
Ready to go into oven
8. Bake for about 20 minutes or until the muffins turn brown and the toothpick comes out clean.
9. Serve fresh from oven.
Fresh from oven..
I found the razzie!
This recipe is adapted from Pastrywiz.com and I swapped raisin and oil for raspberry and butter, respectively. The sugar I used is brown sugar and I increased it to 1/3 cup considering raspberry is slightly tangy compares to raisin.

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