Raspberry Lemon Streusel Muffins

By MaryGladys

Ingredients

• Streusel Topping
• 1/4 cup melted butter or margarine
• 1/2 cup all purpose flour
• 2 Tbs sugar
• 1 1/2 tsp finely shredded lemon peel
• Muffins
• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/3 cup sugar
• 1 Tbs finely shredded lemon peel
• 1 egg
• 1 cup buttermilk
• 1/2 cup melted butter or margarine
• 1 Tbs lemon juice
• 1 1/2 cups (about 6 oz) whole frozen raspberries - do not thaw
• 1 Tbs flour

Details

Servings 1

Preparation

Step 1

Adjust oven rack to middle position and preheat oven to 400°.

Stir all streusel ingredients together to form soft, crumbly dough. Set aside.

Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries.

Using paper muffin cup liners, fill each cup until 1/4” from top. Crumble streusel topping over each.

Bake for 15 minutes, then reduce heat to 350° and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingerti