Ingredients
1/4
cup Gold Medal™ all-purpose flour
2
tablespoons packed brown sugar
2
tablespoons butter or margarine, softened
1/4
teaspoon ground cinnamon
1/2
cup butter or margarine, melted
3/4
cup milk
1/2
teaspoon vanilla
1
egg
2
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/4
teaspoon ground cinnamon
1/2
cup fresh or frozen blueberries
1/2
cup fresh or frozen raspberries
Preparation
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups.
In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
In large bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in 2 cups flour, the granulated sugar, baking powder, salt and 1/4 teaspoon cinnamon just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping.
Bake regular-size muffins 25 to 30 minutes, mini 10 to 17 minutes or jumbo 30 to 35 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.
