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Lemon and Raspberry Muffins with Streusel Topping

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12
Course: Bread
Cuisine: American

Ingredients

Muffins:
  • 2 cups flour
  • ½ cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter melted
  • ½ cup of milk
  • Juice from 1 lemon
  • 1 tsp vanilla
  • 2 eggs
  • Zest from 1 lemon
  • 8 oz fresh raspberries divided
Streusel Topping:
  • ¼ cup of white sugar
  • 2 tbsp flour
  • 2 tbsp cold butter chopped into pieces

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray.
  2. Combine flour, sugar, baking powder, and salt; blend well.
  3. Whisk the melted butter, milk, lemon juice, lemon zest, vanilla, and eggs in a large bowl until thoroughly combined.
  4. Slowly stir the egg mixture into the flour mixture until well blended.
  5. Add most of the raspberries and mix slowly and carefully.
  6. Spoon batter evenly into greased muffin tins. Gently press the remaining raspberries on the top of each muffin.
  7. Combine all ingredients with your fingers until flaky and crumbly.
  8. Top each muffin with streusel topping.
  9. Place into the oven to bake for 15-17 minutes or until lightly browned and a wooden tester inserted inside comes out clean.