elusive

by Linda Hopkins

It doesn’t make sense that this recipe did not appear on my blog long ago.

I developed it back in the late 1990’s and it was published in “Reflections Under the Sun: The Brightest Collection of the Best Recipes from the Junior League of Phoenix” in 1999.

I remember being so pleased when the JLP requested a recipe from me. I hadn’t been a member for a couple of years by then.

I had become a member in 1992, back when the previous cookbook was being published, joining too late to participate in that project.

Anyhow, everyone loves these muffins. We often make them for our graduation luncheon during summer cooking classes with the teens and there is never a crumb left. How they have been so elusive and not yet appeared here, is beyond me. Make a batch now and thank me later!

Raspberry Muffins with Streusel Topping and Lemon Glaze

Batter
1 1/2 cups flour
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1/2 cup (1 stick) unsalted butter, melted
1/2 cup milk
1 1/4 cups fresh raspberries
1 teaspoon grated lemon zest

Streusel Topping
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted

Glaze
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Preheat oven to 400 degrees. Line 12 to 15 muffin cups with paper liners. (Depending on the size of your muffin tins.)

Batter: Sift the flour, sugar, brown sugar, baking powder, salt, and cinnamon together into a medium bowl and make a well in the center.

Place the egg, melted butter, and milk in the well. Stir well with a fork or rubber spatula just until the ingredients are combined.

Gently stir in the raspberries and lemon zest.

Fill each muffin cup 3/4 full with the batter.

Streusel Topping: Combine the pecans, brown sugar, flour, cinnamon, and lemon zest in a medium bowl. Pour in the melted butter and stir to combine.