Dough
- 1 1/2 cups [210 g] unbleached flour
- 1/4 cup [60 g] sugar
- 1/4 cup [60 mL] packed dark brown sugar
- 2 teaspoons [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 Mixture
- 1/2 cup [125 mL] chopped pecans
- 1/2 cup [125 mL] packed dark brown sugar
- 1/4 cup [35 g] unbleached 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
- 12 large cupcake paper molds
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- Preheat oven to 350°F [180°C].
- Line muffin tins with paper molds.
- Prepare dough; fill muffin molds up to 3/4th, and set aside.
- Prepare strudel mixture; evenly sprinkle mixture over dough.
- Bake muffins into preheated oven for 20 to 25 minutes, until golden brown.
- Towards the end of baking time, mix together icing ingredients, icing sugar and freshly squeezed lemon juice.
- Remove done muffins from oven.
- Slowly spoon a little sweetened lemon juice over muffins, into a back-and-forth motion.
- Serve these muffins warm, or leave muffins to cool completely before serving.
Dough
- Into a medium bowl, sift together flour, sugar, brown sugar, baking powder, salt and cinnamon.
- Shape a well in the centre; pour in beaten egg, melted butter and milk.
- Using a wooden spoon, mix together all ingredients, being careful not to overmix.
- Just mix in raspberries and grated lemon rind.
Streusel Mixture
- Into a small bowl, mix together chopped pecans, dark brown sugar, flour, cinnamon and grated lemon rind.
- Stirring, pour melted butter into mixture.
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