Raspberry Lemon Muffins

Raspberry Lemon Muffins (Sister's Cafe)

1 ½ cups flour

½ cup sugar

2 tsp. baking powder

¼ tsp. salt

½ tsp. cinnamon

1 egg

½ cup butter, melted

½ cup buttermilk

1 cup fresh or frozen raspberries

1 tsp. grated lemon peel

Topping: ½ cup brown sugar

¼ cup flour

1 tsp. grated lemon peel

1 tsp. cinnamon

2T. butter, softened

Glaze: ½ cup powdered sugar

1 ½ T. 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.