- 1/2 cup [210 g] unbleached all-purpose flour
- 1/4 cup [60 g] sugar
- 1/4 cup [60 mL] well-packed dark brown sugar
- 2 teaspons [10 mL] baking powder
- 1/4 teaspoon [1 mL] salt
- 1 teaspoon [5 mL] cinnamon
- 1 egg, slightly beaten
- 1/2 cup [115 g] unsalted butter, melted
- 1/2 cup [125 mL] milk
- 1 1/4 cups [310 mL] fresh raspberries
- 1 teaspoon [5 mL] grated lemon rind
Streusel Garnishings
- 1/2 cup [125 mL] chopped pecans
- 1/2 cup [125 mL] well-packed dark brown sugar
- 1/4 cup [35 g] all-purpose flour
- 1 teaspoon [5 mL] cinnamon
- 1 teaspoon [5 mL] grated lemon rind
- 2 tablespoons [30 g] unsalted butter, melted
Icing
- 1/2 cup [125 mL] icing sugar
- 1 tablespoon [15 mL] freshly squeezed lemon juice
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- Preheat oven to 350°F [180°C].
- Garnish 12 muffins tins with paper cups.
- To prepare dough, into a medium bowl, sift together flour, sugar, brown sugar, baking powder, salt and cinnamon.
- Make a well in middle.
- Pour already mixed together beaten egg, melted butter and milk into the middle of dry ingredients.
- Using a wooden spoon, mix together all ingredients to just wet dry ingredients.
- Delicately fold in raspberries and grated lemon rind.
- Fill prepared muffin tins up to 3/4th with dough.
- Into a small bowl, well mix together chopped pecans, dark brown sugar, flour, cinnamon and grated lemon rind of streusel garnishings.
- Stir in melted unsalted butter.
- Evenly sprinkle dough iwth streusel garnishings.
- Bake muffins into preheated oven until golden brown and firm to the touch, for 20 to 25 minutes.
- Remove from oven.
- Well mix together icing sugar and freshly squeezed lemon juice of icing.
- Pouring mixture back and forth, pour sweetened lemon juice over still hot muffins.
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