Raspberry Streusel Muffins (the Silver Palate)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 egg, lightly beaten
• 1/2 cup unsalted butter, melted (1 stick)
• 1/2 cup milk
• 1 1/4 cups fresh raspberries
• 1 teaspoon grated lemon zest
• 1/2 cup chopped pecans
• 1/2 cup packed dark brown sugar
• 1/4 cup unbleached all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 2 tablespoons unsalted butter, melted
• 1/2 cup confectioners' sugar
• 1 tablespoon fresh lemon juice

Recipe

• preheat oven to 350°f and line 12 muffin cups with paper liners.
• 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.
• 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.
• bake until nicely browned and firm, 20 to 25 minutes.
• to make the glaze, mix the sugar and lemon juice. drizzle over the warm muffins with a spoon. serve the muffins warm.