Trying new recipes is fun and exciting, but it is also beneficial to have a handful of go-to recipes in ones repertoire to count on for last minute occasions. This recipe for Raspberry Streusel Muffins is one of those recipes.

These muffins use the simple method of adding wet ingredients to dry and mixing only until combined. Fresh raspberries are then folded in and a cinnamon-nut streusel is sprinkled over the scooped batter.

These muffins puff and crown in about 18 minutes, their billowy tops sandy with streusel. A final drizzle of lemon glaze makes them especially appealing.

The next time you need a quick and pretty baked good for house guests, brunch, or weekend mornings, keep these tasty muffins in mind. Enjoy them warm from the oven as a special treat.

Raspberry Streusel Muffins
Courtesy of The Art and Soul of Baking by Cindy Mushet
Makes 12 muffins

Muffins

2 cups (10 ounces) unbleached all-purpose flour
2/3 cup (4 3/4 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 stick (3 ounces) butter
finely grated zest of 1 lemon
2/3 cup (5 3/4 ounces) buttermilk
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 half-pint basket (6 ounces) fresh raspberries
Cinnamon Streusel, recipe follows
Lemon Icing, recipe follows

Preheat oven to 400 and position an oven rack in the center. Lightly coat the muffin tin with melted butter, oil, or high-heat canola-oil spray. Place the flour, sugar, baking powder, baking soda, and salt in the large bowl. Whisk to blend thoroughly. In the medium skillet, melt the butter with the lemon zest. Turn off the heat. Add the buttermilk to the melted butter and let the mixture sit for 1 to 2 minutes, just until it is tepid. Pour the butter mixture into the medium bowl, and the eggs and vanilla, and whisk until well blended.

Make a well in the center of the dry ingredients. Pour the butter mixture into the well and stir gently with the rubber spatula. Mix only until there are no more streaks of flour or pools of liquid and the batter looks fairly smooth. Gently fold in the raspberries until evenly distributed in the batter.

Use the large ice cream scoop or 2 soup spoons to divide the batter evenly among the prepared muffin cups. Sprinkle 1 tablespoon of streusel over each muffin.

Bake the muffins for 18-20 minutes, until the tops feel firm and a skewer inserted into the centers comes out clean. Transfer the muffin tin to a rack and let cool for 5 minutes. Gently run a thin knife or spatula around each muffin to free it from the pan, lift the muffins out, and transfer them to the rack with parchment paper underneath it. Drizzle lemon icing over the muffins with a spoon while they are still warm. Serve warm or at room temperature.

Cinnamon Streusel

1/4 cup firmly packed light brown sugar
1/4 cup unbleached all-purpose flour
1/4 cup toasted and chopped almonds
1 teaspoon ground cinnamon
2 tablespoons melted butter

Combine brown sugar, flour, almonds, and cinnamon together in a medium bowl. Pour melted butter over the dry mixture. Stir with a spoon until the mixture is evenly damp and forms small clumps.

Lemon Icing

1 cup confectioner’s sugar
juice of 1 lemon

Place confectioner’s sugar in a small bowl. Squeeze the juice of the lemon over the sugar and mix with a fork until combined and no lumps remain.