Ingredients: |
Ingredients: 1 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp ground cinnamon
1 egg, lightly beaten
1/2 cup (1 stick) butter, melted
1/2 cup milk
1 1/4 cup fresh raspberries
1 tsp. grated lemon zest
Streusel Topping
1/2 cup chopped pecans
1/2 c up packed dark brown sugar
1/4 cup unbleached all-purpose flour
1 tsp. cinnamon
1 tsp. grated lemon zest
2 Tbsp. unsalted butter, melted
Glaze
1/2 cup confectioners' sugar
1 Tbsp. fresh lemon juice
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Directions: |
Directions:1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
2. 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.
3. Place the egg, melted butter, and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the rasperries and lemon zest. Fill each muffin cup three-fourths full with the batter.
4. To make the streusel topping, combine the pecans, brown sugar, four, 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.
5. Bake until nicely browned and firm, 20 to 25 minutes.
6. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm. |
This recipe for Raspberry Streusel Muffins is from