Raspberry Lemon Muffins

from www.thesisterscafe.com

Ingredients: 1 1/2 cups flour 1/2 cup sugar 2 tsp baking powder 1/4 tsp salt 1/2 tsp ground cinnamon 1 egg, lightly beaten 1/2 cup butter, melted 1/2 cup buttermilk (or you can substitute milk) 1 cup fresh or frozen raspberries 1 tsp grated lemon peel Topping: 1/2 cup brown sugar 1/4 cup flour 1 tsp grated lemon peel 1 tsp ground cinnamon 2 Tbs butter, softened Glaze: 1/2 cup powdered sugar 1 1/2 Tbs fresh lemon juice Directions: Preheat oven to 350 degrees. Combine 1 1/2 cup flour, sugar, baking powder, salt, and 1/2 tsp cinnamon in a medium bowl. Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk. Stir just until all ingredients are combined. Gently stir in the raspberries and 1 tsp lemon peel. Fill 12 paper-lined or greased muffin cups 3/4 full. Set aside. Combine, brown sugar, 1/4 flour, 1 tsp cinnamon and 1 tsp lemon peel. Cut in butter with pastry blender or use your fingers until crumbly. Sprinkle mixture over muffins. Bake 20-25 minutes or until lightly golden brown. Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.