Tender raspberry muffins with a crispy crumb topping and a lemon glaze. Feel free to use any kind of berry you like.
It is finally starting to feel like spring. We had a few teases, but the last few days have been sunny and warm. I love winter. This one was fairly mild and I think that they can be tougher than the really snowy ones. The grey days were hard on me. It zapped my energy and made me really unmotivated. I’m happy to see the sunshine again. I have a lot of work to catch up on.
One thing that I have been doing a lot of lately is cooking. Not cooking for the blog, but cooking dinner for my family. Sometimes when you cook for a living, you can lose some of the joy you once found in it. It has been nice to rekindle my love affair with cooking. I’m one of those people that actually looks forward to cooking, it is like my therapy.
Most weekends I make a big breakfast. On Saturday or Sunday, I like to make one big meal and call it a day. I usually make pancakes, waffles, or muffins, bacon and sausage, and eggs of some sort. Either a quiche or frittata. I clean up the kitchen and am off duty for the rest of the day. The kids make themselves something for dinner and they like being able to choose whatever they want. It works for all of us.
These muffins – Berry Crumb Muffins with Lemon Glaze are one of my favorites to make. They look a lot more complicated than they are. The crumb topping is 100% worth the extra step. Feel free to use whatever fruit you like. Blueberries, cherries, strawberries all work well in this muffin.