August Recipe Swap- Summer Dishes

Raspberry Streusel Muffins (submitted by Meg C)

Batter:
1 ½ cups unbleached all-purpose flour

¼ cup granulated sugar

¼ cup packed dark sugar

2 teaspoons baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, melted

½ cup milk

1 ¼ cup fresh raspberries

1 teaspoon grated lemon zest

Streusel Topping:

½ cup chopped pecans

½ cup packed dark brown sugar

¼ cup unbleached all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon grated lemon zest

2 tablespoons unsalted butter, melted

Glaze:

½ cup confectioners’ sugar

1 table spoon fresh lemon juice

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners
2. To make muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size bowl and make a well at the center.
3. 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.
4. 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.
5. Bake until nicely browned and firm, 20 to 25 minutes. 
6. To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a  spoon. Serve the muffins warm.