The Dish | Raspberry Lemon Crumb Muffins

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
  • 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.

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