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Raspberry Streusel Muffins

Raspberry Streusel Muffins
"Whether people like raspberries or not, these muffins always receive rave reviews," says Kristin Stank of Indianapolis, Indiana. Pecans, brown sugar an a sweet yummy glaze make them seem anything but light.
12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup plus 2 tablespoons fat-free milk
  • 2 tablespoons butter, melted
  • 1-1/4 cups fresh or frozen raspberries
  • 1 teaspoon grated lemon peel
  • TOPPING:
  • 1/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon peel
  • 1 tablespoon butter, melted
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons lemon juice

Directions

  • In a large bowl, combine the first six ingredients. Combine egg, milk
  • and butter; stir into dry ingredients until just moistened. Fold in
© Taste of Home 2013

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Raspberry Streusel Muffins (continued)

Directions (continued)

  • raspberries and lemon peel. Coat muffin cups with cooking spray or
  • use paper liners; fill three-fourths full with batter.
  • Combine topping ingredients; sprinkle about 1 tablespoon over each
  • muffin. Bake at 350° for 18-22 minutes or until a toothpick
  • comes out clean. Cool for 5 minutes before removing from pan to a
  • wire rack. Combine glaze ingredients; drizzle over muffins. Yield: 1
  • dozen.
Nutrition Facts: 1 muffin equals 181 calories, 5 g fat (2 g saturated fat), 26 mg cholesterol, 133 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
© Taste of Home 2013