Raspberry Lemon Muffins

Have I mentioned before that I love muffins?  So do my kids (and sometimes my husband.)  I'm excited to add this recipe to the mix.  It's always good to have choices when it comes to muffins...depending on what fruit, etc. I have on hand.  BTW, the crunchy topping on these is delicious!

Raspberry Lemon Muffins

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 or frozen 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 first five ingredients 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 first four "topping" ingredients.  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.