Melt-In-Your-Mouth Muffins

These are fun!  The sour and sweet flavors will make your lips pucker and yet smile at the same time!  I think it goes nice with vanilla ice cream (because just about everything goes great with ice cream)!  If you get one healthy lemon from the grocery store you'll have enough juice and grated peel for this recipe. Also....I would maybe double the glaze....because it's the best part!  Enjoy!

Raspberry Lemon Muffins

(Thank you Melanie from The Sisters Cafe)

www.thesisterscafe.com

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 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

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.