Title: Raspberry Streusel Muffins
Categories: Muffins Fruit
Yield: 2 Servings
| BATTER |
| 1 1/2 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/4 | c | Dark brown sugar; packed |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1 | | Egg; lightly beaten |
| 1/2 | c | Unsalted butter; melted |
| 1/2 | c | Milk |
| 1 1/4 | c | Fresh raspberries |
| 1 | ts | Grated lemon zest |
| STREUSEL TOPPING |
| 1/2 | c | Pecans; chopped |
| 1/2 | c | Dark brown sugar; packed |
| 1/4 | c | All-purpose flour |
| 1 | ts | Ground cinnamon |
| 1 | ts | Grated lemon zest |
| 2 | tb | Unsalted butter; melted |
| GLAZE |
| 1/2 | c | Confectioners' sugar |
| 1 | tb | Fresh lemon juice |
Preheat oven to 350~. Line 12 muffin cups with paper liners. To make the
muffin batter, sift the flour, granulated sugar, brown sugar, baking
powder, salt, and cinnamon together into a medium-size mixing bowl and make
a well in the center. Place the egg, melted butter, and milk in the well.
Stir with a wooden spoon just until ingredients are combined. Quickly stir
in the raspberries and lemon zest. Fill each muffin cup three-fourths full
with the batter. To make the streusel topping, combine the pecans, brown
sugar, flour, cinnamon, and lemon zest in a small bowl. Pour in the melted
butter and stir to combine. Sprinkle this mixture evenly over the top of
each muffin. Bake until nicely browned and firm, 20-25 minutes. To make the
glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a
spoon. Serve the muffins warm.