Ingredients

Instructions

  1. Batter: In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, salt and cinnamon.
  2. Add egg and milk and continue beating just until all ingredients are blended.
  3. Mix in melted butter, and continue beating again just until butter is completely incorporated.
  4. Divide batter between 12 muffin cups.
  5. Poke 3 to 5 berries into the center of each muffin and top each muffin with 1 scant teaspoon of sour cream.
  6. Streusel Topping: In a small bowl, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
  7. Add melted butter and stir together until all ingredients are combined.
  8. Divide the topping between the 12 muffins, placing it on top of the sour cream.
  9. Bake muffins in a 350 degree oven for approximately 20 to 25 minutes.
  10. Remove muffins from oven, and allow to cool for approximately 10 to 15 minutes.
  11. Glaze: In a small bowl, combine powdered sugar and lemon juice, stirring until sugar is dissolved.
  12. Drizzle glaze on top of cooled muffins.
  13. Note: Recipe may be doubled and baked in a 9” by 13” pan for a streusel coffee cake.
  14. If making a coffee cake, omit the sour cream.