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.