Raspberry Streusel Muffins

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 (1 stick) unsalted butter, melted
• 1/2 cup milk
• 1 1/4 cups fresh raspberries
• 1 teaspoon grated lemon zest

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

Glaze:

• 1/2 cup confectioner's sugar
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. 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.
3. 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.
4. 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.
5. Bake until nicely browned and firm, 20 to 25 minutes.
6. To make the glaze, mix the sugar and lemon juice. Drizzle over the
warm muffins with a spoon. Serve the muffins warm.
1 dozen muffins.

Credit: The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, Sheila Lukins
February 1985, Workman Publishing Company, Inc.