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Raspberry Muffins from DoLores Kounovsky

Deel op Facebook Print Recipe

Ingredients

Yield: 2 dozen muffins.

Muffin Batter:

Topping:

  • 1 ½ cups all purpose flour
  • ½ cup finely chopped pecans
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • ¼ cup all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cinnamon
  • 1 teaspoon grated lemon peel
  • 1 egg lightly beaten
  • 2 tablespoons butter or margarine melted
  • ½ cup butter or margarine melted
  • ½ cup milk

Glaze:

  • 1 cup fresh or frozen raspberries
  • ½ cup confectioners sugar
  • thawed if frozen
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel or Realemon juice

Instructions

  • Preheat oven to 350º.
  • Combine flour, granulated sugar, baking powder, salt, and cinnamon in medium mixing bowl.
  • Make a well in the center of the dry ingredients and add the egg, melted butter, and milk.
  • Stir just until all ingredients are combined.
  • Gently stir in raspberries and 1
  • teaspoon lemon peel.
  • Fill each cup of 12 cup paper-lined muffin tins ¾ full with batter.
  • Combine topping ingredients, adding butter after other items are mixed together.
  • Sprinkle mixture over the top of each muffin.
  • Bake 20-25 minutes or until golden brown.
  • Combine glaze ingredients; stir until smooth.
  • Drizzle over warm muffins.
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Course; Cupcakes-Brownies