This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.
Nothing beats a warm muffin from the oven … especially a Raspberry Muffin with Streusel Topping. It's laced with fresh raspberries and topped with a delectable streusel and lemon glaze. These muffins are fresh because of the fresh-off-the-vine raspberries, but cozy at the same time because of the streusel and glaze. There are three layers to the muffin, but none of them are hard or time consuming. Are you hungry yet?
Jump to Recipe Print RecipeThe first layer of Raspberry Muffins with Streusel Topping is the muffin batter.
For a basic muffin recipe, start with the dry ingredients, then add the wet ones. The dry ingredients are flour (I use a gluten-free 1:1 flour blend), organic cane sugar, baking powder, cinnamon, and salt. See? It's easy.
Then melt some butter, add some milk, and whisk in the eggs and some lemon zest to add to the dry ingredients.
Raspberry Muffins with Streusel Topping calls for fresh raspberries. I will admit that I have used frozen raspberries occasionally in these muffins, but fresh are the best especially in the summer when they are in season. Stir them in gently because they are so tender and will break apart easily.
The second layer of Raspberry Muffins with Streusel Topping is ... the streusel!
In this case, the streusel layer is a bit of flour, some chopped pecans, brown sugar, cinnamon, some lemon zest, and salt mixed with some melted butter.
And the final layer comes after the muffins bake: the lemon glaze.
It's maybe my favorite part of these muffins. It just adds some zing to the whole she-bang! Just mix a bit of lemon juice with some powdered sugar and you've got a glaze.
You can drizzle it with a whisk or you can pour it on straight from the bowl, but be sure to drizzle it over the muffins when they are warm. It will allow the glaze to soak into the muffin better.
How to serve Raspberry Muffins with Streusel
Serve them up warm as (what I call) a breakfast dessert. That is, you have all the more nutritious stuff like eggs, bacon, tomatoes, sauerkraut ... you know to get your metabolism working. Then you treat yourself and end on a high note with these muffins and a tall glass of milk!
Of course, though, these muffins are stunning as an afternoon snack with tea or coffee ... or another glass of milk.
Other recipes you might enjoy:
If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Recipe
Raspberry Muffins with Streusel Topping
Ingredients
FOR THE MUFFINS
- 1½ cups flour I use a gluten-free 1:1 flour blend
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 egg, lightly beaten
- ½ cup butter melted
- 1 cup fresh raspberries
- 1 teaspoon grated lemon peel
FOR THE STREUSEL TOPPING
- ½ cup finely chopped pecans
- ½ cup brown sugar
- ¼ cup flour
- 1 teaspoon cinnamon
- 1 teaspoon grated lemon peel
- 2 Tablespoons butter melted
FOR THE LEMON GLAZE
- ½ cup powdered sugar
- 1½ Tablespoons lemon juice
Instructions
FOR THE MUFFINS
- Preheat oven to 375°F.
- Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
- Mix melted butter and milk together. Add the egg and mix to combine. Add to the dry ingredients.
- Use muffin cups if you want, or grease each cup in your muffin tin. Fill each muffin cup three-quarters full of batter.
FOR THE STREUSEL TOPPING
- Combine the pecans, brown sugar, flour, cinnamon, and grated lemon peel, then add the melted butter. Stir to combine well, then spoon the mixture into each muffin cup.
- Bake 20-25 minutes or until a toothpick comes out clean. Let cool slightly on a wire rack.
FOR THE LEMON GLAZE
- Combine the powdered sugar with the lemon juice and stir till smooth. While the muffins are still warm, drizzle the glaze over each muffin.
Leave a Reply