Servings: 12 muffins
Preheat: 350
Prep Time: 40 minutes
Source: The Silver Palate Good Times Cookbook
These are beautiful muffins for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons.
Ingredients:
FOR BATTER
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
FOR STREUSEL TOPPING
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
FOR GLAZE (unnecessary)
1⁄2 cup confectioners’ sugar
1 tablespoon fresh lemon juice
Directions:
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.