Raspberry Muffins with Streusel Topping
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.
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.
Tried this recipe?Let us know how it was!