Raspberry Lemon Muffins

By lauramae

The sweet raspberries and the tangy lemon glaze are like Springtime in your mouth!  

Ingredients

• Topping:
• 1 1/2 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 egg, lightly beaten
• 1/2 cup butter, melted
• 1/2 cup buttermilk (or you can substitute milk)
• 1 cup fresh or frozen raspberries
• 1 tsp grated lemon peel
• 1/2 cup brown sugar
• 1/4 cup flour
• 1 tsp grated lemon peel
• 1 tsp ground cinnamon
• 2 Tbs butter, softened
• Glaze:
• 1/2 cup powdered sugar
• 1 1/2 Tbs fresh lemon juice

Details

Adapted from thesisterscafe.com

Preparation

Step 1

Preheat oven to 350 degrees.

Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl.

Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.  Stir just until all ingredients are combined.

Gently stir in the raspberries and 1 tsp lemon peel.  Fill 12 paper-lined or greased muffin cups 3/4 full.  Set aside.

Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.  Cut in butter with pastry blender or use your fingers until crumbly.  Sprinkle mixture over muffins.

Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.