It’s been a hot, dry August, and our raspberry bushes are already producing fruit (fall berries usually don’t get started until September). I grew up with patches of ever-fruiting raspberries, and we were lucky enough to find a house with an established patch of its own, and I have never picked raspberries on my birthday, but I did this past week! It was a nice surprise, and a perfect opportunity to share a recipe I didn’t have time to write up this spring: vegan raspberry streusel muffins with a simple lemon glaze.
¼ C. sugar
¼ C. brown sugar
2 t. baking powder
¼ t. salt
1 t. cinnamon
1 flax gel egg (recipe here)
½ C. coconut oil or dairy-free butter, melted
½ C. nut milk (I use soy)
1 t. lemon zest, finely chopped
1 ½ C. flour (GF option here)
1 ½ C. raspberries (fresh or frozen)
½ C. brown sugar
½ C. nuts (I used pecans this time)
¼ C. flour
1 t. cinnamon
1 t. lemon zest
1 T. coconut oil or dairy-free butter, melted
½ C. confectioner’s sugar
1 T. fresh lemon juice
Prep time: 15-20 min.
Cook time: 20-25 min
Yield: 12 muffins
-Preheat oven to 350 F.
-Combine the sugar, brown sugar, baking powder, salt, cinnamon, flour and lemon zest in a mixing bowl.
-Stir in the flax egg, melted coconut oil/butter and milk until smooth, then gently fold in the raspberries.
-In a separate bowl, combine the streusel ingredients with a spoon or your fingers until it has mostly clumped together.
-Pour the batter equally into lined muffin pans and top each with the streusel.
-Bake for 20-25 min or until lightly brown and firm.
-Remove from the oven and let cool while you prepare the glaze.
-Combine the confectioner’s sugar and lemon juice in a small bowl with a whisk or fork until smooth, then drizzle on the cooled muffins.
One of my favorite treats during raspberry season!