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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.
Editor's Note
If using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 each: 181 calories, 5g fat (2g saturated fat), 26mg cholesterol, 133mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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  • cbenne12
    Nov 22, 2015

    Pretty tasty, but these took a lot longer to bake than the directions say, almost twice as long.

  • StephanieLBeck
    Mar 5, 2010

    A little bit work for a lot of good taste! They reminded me of a fresh berry muffin from a bakery, but I noticed that they are much better the day you make them or the following day...beyond that, they were just okay. This may have been due in part to keeping them stored in silicon baking cups in a baggie (a lot of moisture is retained this way). I plan to make these again when I have company and want a good treat...would be great with tea or coffee!