The Pioneer Woman Tasty Kitchen
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Red and White Currant Streusel Muffins

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Level: Easy

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Description

Light, tangy currants and sweet, crunchy streusel make these muffins perfect anytime!

Ingredients

  • FOR THE STREUSEL TOPPING:
  • ½ cups Brown Sugar
  • ⅓ cups All-purpose Flour
  • 1-½ Tablespoon Lemon Zest
  • ½ cups Pecans, Chopped
  • 2 Tablespoons Butter, Softened
  • FOR THE MUFFINS:
  • 1-½ cup All-purpose Flour
  • ¾ cups Sugar
  • 2 teaspoons Baking Powder
  • 1-½ Tablespoon Lemon Zest
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • ½ cups Milk
  • ½ cups Butter, Melted And Cooled
  • 1 whole Egg, Beaten
  • 1-½ cup Currants Or Other Berries

Preparation

To make the streusel:
Combine the brown sugar, flour and lemon zest in a small bowl then add the nuts and the butter. Mix until the butter is evenly distributed and the mixture is crumbly. Set aside.

For the muffins:
In a medium sized bowl combine the flour, sugar, baking powder, lemon zest, cinnamon and salt. Whisk to sift the flour and break up any lumps. Make a well in the center of the mixture and add the milk, butter and egg. Whip gently to combine the wet ingredients, then incorporate them into the dry ingredients.

Carefully fold in the berries or currants.

Preheat the oven to 350 F. Line a 12-count muffin pan with paper cases and fill each liner 2/3 of the way full with batter. Add 1 tablespoon of the streusel mixture, crumbling it over the top.

Place muffin tin on a baking sheet, put it into the oven and bake for 25-30 minutes until a tester inserted into the center of one comes out clean. Remove pan from oven and set it on a rack. Allow muffins to cool in the pan for 15 minutes, then remove them from the pan to cool further on the counter.

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