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

Author: 5boysbaker.com

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

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 fork 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.

Recipe 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!)