Recipe of the Week: Raspberry Streuseled Muffins

The following recipe for raspberry streuseled muffins is from SurvivalBlog reader V.F.. She writes:

“With raspberry season coming up, I thought that I’d share this recipe that was e-mailed to me by a good friend, two years ago. I have successfully doubled this recipe with no problems.”

Ingredients

• 5 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• Slightly heaped 1/2 cup measure of granulated sugar
• 1-2/3 cups all-purpose flour, divided
• Half a medium lemon
• 1 large egg
• 2/3 cup plain unsweetened yogurt
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 8 ounces fresh or frozen raspberries (will measure from 1-2/3 to 1-3/4 cups.)

Directions for the Streusel

In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup of the flour until it forms a clumpy mixture. Next, scoop out 1/4 cup and set it aside in a small bowl, since this will be your streusel topping.

Directions for the Batter

Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add the yogurt and egg and whisk to combine as smoothly as you can, but if the batter doesn’t fully even out, don’t worry. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine, going several times more around the bowl than would usually seem necessary. Add the remaining 2/3 cup of flour and all of the berries and stir gently, just until the flour disappears.

Heat your oven to 375° F.

NOtes on Prepping your Muffin Tin

Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. This ensures any muffin spillover releases easily. Line 6 cups with parchment muffin liners. If you’re using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup, which will keep the empty pockets from burning.

Pouring And Baking

Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.

Bake for 25 to 30 minutes, until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let them cool completely in the pan.

STORAGE

These store quite well, either in their baking pan or on a plate, uncovered. (If you cover them, then they will get mushy tops.)

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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!