Lemon Raspberry Muffins

I wasn’t going to post these muffins until next week,  but after tasting one, my friend Heather called me and insisted that I post these today, so here they are.

I am in LoVe with these muffins, and I am pretty sure you will be too.  They are probably the best muffins I have ever had, seriously they are. They are better than anything you could buy at a bakery.  I finally made myself stop after eating three of these babies . . . I honestly could have eaten all 12 of them.  Let me try and describe what you’ve got going on with these beauties . . . a sweet muffin with a hint of cinnamon, the sweetness of raspberries and hint of lemon, followed by a sweet cinnamony topping and then a sweet/tangy glaze drizzled on top . . .mmm, I think I might have to go eat another one.

Trust me when I tell you that you need to make these . . .I think one is calling my name right now.

Lemon Raspberry Muffins

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• Author: 5boysbaker.com

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Ingredients

• 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
• 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 Tbsp. butter (, softened)
• GLAZE:
• 1/2 cup powdered sugar
• 1 1/2 Tbsp. fresh lemon juice

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Instructions

1. 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.
2. Fill 12 paper-lined or greased muffin cups 3/4 full.  Set aside.
3. Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel.  Cut in butter with pastry blender or fork  or use your fingers until crumbly.  Sprinkle mixture over muffins.
4. Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.

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Notes

I have made these with both frozen and fresh raspberries and I think they turned out much better using fresh.  The frozen berries all kind of sunk to the bottom and were a little messy, so I would highly recommend using fresh.

Recipe Source: The Sisters Cafe (Thanks Melanie for posting this recipe, these muffins are out of this world!)