Shelly's Recipe

RASPBERRY LEMON STRUESEL MUFFINS

Category: Muffins

Topping
1/4 cup melted butter
1/2 cup flour
2 tsp sugar
1 1/2 tsp finely shredded lemon peel

Muffins
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/3 cups sugar
1 tsp finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 tsp lemon juice
1 1/2 cups whole frozen raspberries, do not thaw
1 tsp flour

Preheat oven to 400. Stir streusel ingredients together to form soft, crumbly dough. Set aside. Whisk dry muffin ingredients and lemon peel together.

In a separate bowl, combine all liquid ingredients and add dry ingredients and stir until fully incorporated. Toss frozen berries with flour to coat, then gently fold into dough, handling only enough to incorporate.

Fill paper muffin cup liners until 1/4 inch from top. Crumble streusel topping over each. Bake for 15 minutes, then reduce heat to 350 and bake for another 10 minutes or until browned and muffin springs back when pressed lightly with fingertip.