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Raspberry Streusel Muffins

Source of Recipe


From "The Silver Palate Good Times Cookbook"






List of Ingredients



• -- Batter --
  
• 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) unsalted butter, melted
  
• 1/2 cup milk
  
• 1-1/4 cups fresh raspberries
  
• 1 tsp grated lemon zest
  
• .
  
• -- Streusel Topping --
  
• 1/2 cup chopped pecans
  
• 1/2 cup packed dark brown sugar
  
• 1/4 cup unbleached all-purpose flour
  
• 1 tsp ground cinnamon
  
• 1 tsp grated lemon zest
  
• 2 Tbsp unsalted butter, melted
  
• .
  
• -- Glaze --
  
• 1/2 cup confectioners' sugar
  
• 1 Tbsp fresh lemon juice
  






Instructions



1. Preheat oven to 350° F. 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. Place the egg, melted butter, and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
   
   
3. To make the streusel topping: Combine the pecans, brown sugar, flour, 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.
   
   
4. Bake until nicely browned and firm, 20 to 25 minutes.
   
   
5. To make the glaze: Mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.
   
   Makes 1 dozen muffins.