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Glazed 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.
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    1 dozen


  • 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 large egg, lightly beaten, room temperature
  • 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 zest
  • 1/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 1 tablespoon butter, melted
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons lemon juice


  • In a large bowl, combine the first six ingredients. Combine egg, milk and butter; stir into dry ingredients until just moistened. Fold in raspberries and lemon zest. 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.
Nutrition Facts
1 each: 181 calories, 5g fat (2g saturated fat), 26mg cholesterol, 133mg sodium, 31g carbohydrate, 2g fiber), 3g protein.

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