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
- 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
Muffin Batter:
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners and it set aside.
- 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 cups 3/4 full. Set aside.
Topping:
- 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 drizzle with glaze.
- with mixture of powdered sugar and lemon juice.
Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice.
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breads