Raspberry Muffin with Peanut Shtreyzel

Raspberry Muffin with Peanut Shtreisel – a detailed recipe cooking. Photo of the dish:Cana Okada Time: 1 hour. 30 min. Difficulty: easy Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For shtrojzel:

• 50 gr butter, and a little bit to lubricate the mold
• 1/2 tbsp. Sahara
• 1 tbsp. unsalted roasted peanuts
• 2 tsp grated orange peel
• 1 tsp vanilla extract
• 1 tbsp flour

For a cupcake:

• 2 tbsp. premium flour
• 1.5 tsp baking powder
• 1/4 tsp drinking soda
• 1/2 tsp salt
• 120 gr. unsalted butter, room temperature
• 1/2 tbsp. Sahara
• 2 large eggs
• 1 tbsp. sour cream
• 1 tbsp. raspberry jam

Recipes with similar ingredients: raspberries, raspberry jam, sour cream, eggs, Orange zest, vanilla extract, Stroezel

Recipe preparation:

1. Preheat the oven to 180 C. Grease square butter (20 by 20 cm.) Baking dish. Place parchment paper leaving a protrusion of 5 cm from all sides. Lightly grease the top paper oil.
2. Prepare shtreisel: mix in a food processor peanuts, butter, flour, sugar, orange zest, vanilla extract, grind the mixture to large crumbs.
3. Prepare the dough for the cupcake: sift into a large bowl through a fine sieve, flour, baking powder, baking soda and salt. Whip in another bowl, using a mixer at high speed, butter and sugar, about 5 minutes. Add eggs, and beat on medium speed, about 4 minutes. Reduce speed to low, and mix by alternately adding the sifted flour mixture in parts and sour cream, until smooth (do not bother for a long time).
4. Pour half of the dough into the prepared pan and level to the entire surface. Sprinkle with half of the shtreisel and spread with half jam. Pour out the remaining dough. Sprinkle with shtrezel again and spread with jam. Bake until tender, 50-60 minutes. Get a cupcake from the oven and cool for 30 minutes. Then take out the raspberry muffin out of shape and cut into squares.