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Lemon Raspberry Streusel Muffins

Making Lemon Raspberry Streusel Muffins
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These Lemon Raspberry Streusel Muffins are a delightful combination of tart raspberries, zesty lemon, and a buttery, crumbly topping. Perfect for breakfast or a snack, they boast a moist, tender crumb with a contrasting crunchy top.

Ingredients

Scale

For the Streusel Topping

  • ⅓ cup (67 g) granulated sugar

  • 3 tablespoons all-purpose flour

  • Zest of 1/2 a lemon

  • 2 tablespoons (28 g) unsalted butter, melted

For the Muffins

  • 2 ¾ cups (344 g) all-purpose flour

  • 1 tablespoon baking powder

  • ½ cup (100 g) granulated sugar

  • 1 egg

  • Juice of 1 lemon, plus enough milk to fill 1 cup

  • 4 tablespoons unflavored oil (e.g., avocado oil)

  • Zest of 1/2 a lemon

  • 1 cup (120 g) fresh or frozen raspberries

Instructions

1. Preheat and Prepare

  • Preheat your oven to 400°F (204°C).

  • Line a 12-cup muffin tin with liners or grease with cooking spray.

2. Make the Streusel Topping

  • In a small bowl, mix ⅓ cup sugar, 3 tablespoons flour, and lemon zest.

  • Stir in melted butter until crumbly. Set aside.

3. Prepare the Dry Ingredients

  • Sift together flour and baking powder in a large bowl.

  • Whisk in sugar to combine. Set aside.

4. Combine Wet Ingredients

  • In a stand mixer bowl, combine egg, lemon juice/milk mixture, lemon zest, and oil.

  • Mix on low until lightly blended.

5. Form the Batter

  • Gradually add dry ingredients to wet ingredients. Mix until just combined. Avoid over-mixing to prevent dense muffins.

  • Gently fold in raspberries with a spatula.

6. Assemble the Muffins

  • Divide the batter evenly among muffin cups using a cookie scoop, filling each 2/3 full.

  • Sprinkle streusel topping on each muffin, pressing gently.

7. Bake

  • Bake in the preheated oven for 20-25 minutes, until golden and a toothpick comes out clean.

  • Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serving Suggestions

  • Serve warm with coffee or tea for a delightful treat.

Storage & Reheating

  • Store muffins in an airtight container at room temperature for up to 2 days.

  • For longer storage, refrigerate for up to a week. Reheat in the microwave for 10-15 seconds to refresh.

Tips & Tricks

  • Pro Tip: Use fresh raspberries if in season for the best flavor.

  • Common Mistake: Avoid over-mixing the batter; it should be just combined to ensure a light texture.

  • Visual Cue: Raspberries will color the batter slightly—this is normal.

Find it online: https://cakeshungry.com/lemon-raspberry-streusel-muffins/