Raspberry Streusel Muffins |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Gooseberry Patch Hometown Favorites; for you, mom. Ingredients:
1 3/4 cups all-purpose flour, divided |
1/4 cup sugar |
1 cup brown sugar, packed and divided |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 teaspoons cinnamon, divided |
1 egg, beaten |
1/2 cup unsalted butter, melted and divided, plus |
2 tablespoons unsalted butter, melted and divided |
1/2 cup milk |
1 1/4 cups raspberries |
2 teaspoons lemon zest, divided |
1/2 cup chopped pecans |
1 cup powdered sugar |
1 tablespoon lemon juice |
Directions:
1. Sift together 1 1/2 cup flour, sugar, 1/2 cup brown sugar, baking powder, salt, and 1 teaspoon cinnamon.
2. Add in egg, 1/2 cup melted butter, and milk; stir with a wooden spoon to mix.
3. Gently stir in raspberries and 1 teaspoon lemon zest.
4. Fill 12 well-greased muffin cups 2/3 full with batter.
5. In a mixing bowl, blend together pecans, remaining brown sugar, flour, cinnamon, lemon zest, and butter.
6. Sprinkle topping over the batter.
7. Bake in a 350° oven for 20-25 minutes.
8. In another mixing bowl, mix together the powdered sugar and lemon juice; drizzle over warm muffins.
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