Berry Best Muffins

 

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

• 1 Heat oven to 400ºF. 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.
• 2 In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
• 3 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.
• 4 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.