The Pioneer Woman Tasty Kitchen
Profile Photo

Red and White Currant Streusel Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Crockpot Cinnamon Coffee Cake
Profile Photo by Shannon W in Breads
A tender and sweet coffee cake made in the crockpot without...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Raspberry Lemon Muffins
Profile Photo by Kathy Berget in Breads
A light muffin made with raspberries and lemon. These muffins can...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Buttermilk Spice Muffins (Mimi’s Cafe Copycat)
Profile Photo by Shannon W in Breads
A tender and sweet muffin filled with lots of spices. With...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sweet Buttermilk Biscuits with Cherry Compote
Profile Photo by Superman Cooks in Breads
A trip to the farmers market can't get any better than...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Banana Bran Muffins
Profile Photo by Shannon W in Breads
A tender and flaky muffin sweetened naturally with banana and applesauce....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy