Raspberry Streusel Muffins

Prep Time: 15 mins  | Cook Time:  20 min | Course: Breakfast | Servings: 12

These raspberry muffins are wonderful; with a streusel topping and drizzled with a lemon glaze. Serve these muffins freshly baked and still warm out of the oven. Recipe barely adapted is from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins.

1 ½ cups flour

¼ cup sugar

¼ cup brown sugar

2 tsp baking powder

¼ tsp salt

1 tsp cinnamon

11/2 cup butter, melted

½ cup milk

1 egg

1 tsp lemon zest

1 ¼ cup raspberries

Streusel Topping:

½ cup pecans

½ cup brown sugar

¼ cup flour

1 tsp cinnamon

1 tsp lemon zest

2 Tbsp butter, melted

Glaze:

½ cup powdered sugar

1 Tbsp lemon juice

Heat oven to 350* and line muffin tins with paper liners or parchment tulips. In a mixing bowl whisk the flour, sugar, brown sugar, baking powder, salt and cinnamon. Make a well in the dry ingredient mixture. Melt the butter and whisk in the milk, egg and lemon zest in a medium sized mixing bowl or glass measurer and add the liquid ingredients in the well. Mix by hand with a rubber scraper or wooden spoon until the mixture just comes together then fold in raspberries. The batter will be thick, don’t be tempted to thin it with more liquid. Fill liners ¾ of the way full and make the streusel topping.

In a food processor layer pecans, brown sugar, flour, cinnamon, lemon zest and butter. Pulse until the nuts are chopped and mixture is incorporated. If doing this by hand instead of a food processor, chop the nuts before mixing. Spoon the mixture evenly over the muffins, it might seem like alot but it's perfect once baked. Bake muffins for 20-25 minutes while making the glaze. Muffins are done when a toothpick inserted comes out dry, without batter or crumbs adhering to it.

Mix powdered sugar and lemon juice together in a small mixing bowl. Drizzle glaze over warm muffins.