• 1-1/2 cups flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 egg, beaten
• 1/2 cup butter, melted
• 1/2 cup milk
• 1 cup raspberries, cut up a bit if fruit is big
• 1 tsp. lemon zest, grated

Topping:

• 1/2 cup walnuts, chopped
• 1/4 cup flour
• 1 tsp. cinnamon
• 1 tsp. lemon zest, grated
• 2 tbsp. butter, melted

Glaze:

• 1-1/2 cups confectioners’ sugar
• 1-1/2 tbsp. lemon juice

Preheat the oven to 350°F.  Combine the first 5 ingredients in a medium bowl and make a well in the center of the dry ingredients and add the egg, butter and milk.  Stir just until all of the ingredients are combined.  Gently stir in the raspberries and 1 tsp. lemon zest.  Fill each well with mixture.

Combine all of the topping ingredients and sprinkle the mixture over the top of each muffin.  Bake 20 to 30 minutes or until golden brown.

Mix confectioners’ sugar and lemon juice and drizzle over the warm muffins.

Recipe by cookingwithauntjuju.com