Description
The sweet raspberries and the tangy lemon glaze are like Springtime in your mouth!
Ingredients
Scale
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 egg, lightly beaten
- 1/2 cup butter, melted
- 1/2 cup buttermilk (or you can substitute milk)
- 1 cup fresh or frozen raspberries
- 1 tsp grated lemon peel
Topping:
- 1/2 cup brown sugar
- 1/4 cup flour
- 1 tsp grated lemon peel
- 1 tsp ground cinnamon
- 2 Tbs butter, softened
Glaze:
- 1/2 cup powdered sugar
- 1 1/2 Tbs fresh lemon juice
Instructions
- Preheat oven to 350 degrees.
- Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl.
- Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.
- Stir just until all ingredients are combined.
- Gently stir in the raspberries and 1 tsp lemon peel.
- Fill 12 paper-lined or greased muffin cups 3/4 full. Set aside.
- Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.
- Cut in butter with pastry blender or use your fingers until crumbly.
- Sprinkle mixture over muffins. Bake 20-25 minutes or until lightly golden brown.
- Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.