Raspberry Streusel Muffins or Bread

There is nothing better than freshly baked muffins or bread when you have company.  Your guests will soon be waking to he smell of raspberries and cinnamon in the air.  This time I made these muffins in a loaf pan and the bread turned out great.  The bread baked just under an hour.  I used our frozen blush raspberries we picked this summer.


Raspberry Muffins or Bread

1 ½     cups all-purpose flour

¼        cup sugar

¼        cup brown sugar, packed

2          teaspoons baking powder

1          teaspoon cinnamon, ground

¼        teaspoon salt

1          egg, lightly beaten

½        cup milk, plus 2 tablespoons

2          tablespoons butter, melted

1 ¼     cups raspberries, fresh or frozen

1          teaspoon lemon peel, grated

           

            Topping

¼        cup pecan halves, chopped

¼        cup brown sugar

2          tablespoons all-purpose flour

1          teaspoon cinnamon, ground

1          teaspoon lemon peel, grated

1          tablespoon butter, melted

           

            Glaze

¼        cup powdered sugar

1 ½     teaspoons lemon juice

           

1.  In a large bowl, combine the first six ingredients.  Combine egg, milk and butter; stir into dry ingredients until just moistened.  Fold in raspberries and lemon peel.  Coat muffin cups with nonstick cooking spray or use paper liners; fill ¾  full with batter.

2.  Combine topping ingredients; sprinkle about 1 tablespoon over each muffin.  Bake at 350° for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Combine glaze ingredients; drizzle over warm muffins. 

3.  If making this in loaf form, place batter in a greased pan and bake for 50-60 minute or until a toothpick in center comes out clean.