Lemon and Raspberry Muffins with Streusel Topping
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Lemon and Raspberry Muffins with Streusel Topping
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Muffins:
- 2 cups flour
- ½ cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup butter melted, unsalted
- ½ cup milk
- lemon juice juice from 1 lemon
- 1 tsp vanilla
- 2 egg
- lemon zest from 1
- 8 oz raspberries divided, fresh
Streusel Topping:
- ¼ cup white sugar of
- 2 tbsp flour
- 2 tbsp butter chopped into pieces, cold
Instructions
- Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray.
- Combine flour, sugar, baking powder, and salt; blend well.
- Whisk the melted butter, milk, lemon juice, lemon zest, vanilla, and eggs in a large bowl until thoroughly combined.
- Slowly stir the egg mixture into the flour mixture until well blended.
- Add most of the raspberries and mix slowly and carefully.
- Spoon batter evenly into greased muffin tins. Gently press the remaining raspberries on the top of each muffin.
- Combine all ingredients with your fingers until flaky and crumbly.
- Top each muffin with streusel topping.
- Place into the oven to bake for 15-17 minutes or until lightly browned and a wooden tester inserted inside comes out clean.
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