I made these for Easter brunch and were a huge hit. They are a wonderful spring time treat that could also be served with a scoop of ice cream for dessert.
For muffin batter:
- 2 cups cake flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups fresh or thawed frozen raspberries
- 1 cup buttermilk
- 2 large eggs room temperature
- 1 tsp. vanilla
- 1 1/2 Tbs. finely grated fresh lemon zest
- 1/2 cup unsalted butter melted and cooled
For crumb topping:
- 1/2 cup flour
- 1/3 brown sugar
- 1/2 cup better melted
For glaze:
- 1 cup powdered sugar
- 4 tsp. fresh lemon juice
DIRECTIONS
- Preheat over to 350 degrees. Line a muffin tin with liners.
- In a large bowl whisk flour, sugar, baking powder, and salt. Stir in raspberries.
- In a medium bowl combine buttermilk, eggs, vanilla, and lemon zest and whisk until blended.
- Pour wet ingredients over dry, then add the melted butter. Gently fold until blended. Make sure not to over mix it will make the muffins dry. Using a small ice scoop fill muffin cup.
- For the crumb topping mix the 3 ingredients to make a damp crumble mixture. Spoon the crumb mixture on top of the muffin batter. Bake 16-20 minutes or until tooth pick when inserted into middle of a muffin comes out almost dry.
- Let muffins cool completely before glazing them.
- For the glaze, mix sugar and lemon juice until glaze is just pourable. Drizzle the muffins and let them set for 30 minutes.
- Store covered.