I don’t know about you (or where you reside) but over here in the nation’s capital, I’m over old man winter. We’ve been having the whackest winter to date. It’ll be in the mid 50′s for a few days then it’ll dip to the low 20′s and then back up the next day to the 40′s or 50′s and then stay steady for a couple days then dip again. Either make up your mind old man or leave and bring it on springtime!
I was dreaming of warmer weather and citrus reminds me of springtime because it seems like all cleaning products have that lemon-citrus scent. Did I really just say that citrus reminds me of springtime and therefore springtime reminds me of spring cleaning? Ugh, sorry. But really, lemon/citrus reminds me of warmer weather. It’s just the feeling it gives you. Like, things are blooming and growing and the sun is out and you’re frolicking in a field of daisies! Wait, you aren’t?
ANYWAY, back to the lovely muffins. The combination of raspberry and lemons reminds me of my favorite lemonade from Simply Lemonade. The raspberry lemonade flavor. If you haven’t had it before, you need to get yourself a jug. It’s got the most perfect tang to it without being overly sour. Just like the drink, the raspberry within these muffins give the muffins a bite. You get random bursts of tartness and you get the sweet lemon citrus at the same time. It’s a great combination. My favorite is the streusel/crumb topping. Butter, sugar, lemon zest = YUM, right?! Streusel/crumb toppings are my favorites on a muffin. I will automatically go towards any muffin decked out with streusel/crumb topping. I love the crunch it gives. This particular one has lemon zest in it and the buttery texture rounds out the muffin perfectly. Oh, did I mention how moist this muffin was too? It was the perfect muffin to launch me into spring mode. And then I stepped outside and it was 35 degrees. Sad :(
Raspberry Lemon Streusel Muffins
Yield: 1 dozen muffins
Ingredients:
For the topping:
1/3 cup granulated sugar
3 tbsp. all-purpose flour
Zest of 1/2 a lemon
2 tbsp. unsalted butter, melted
For the muffins:
2 3/4 cups of all-purpose flour
1 tbsp. baking powder
1/2 cup of granulated sugar
1 egg
Juice of 1 lemon, plus enough milk to fill 1 cup
4 tbsp. canola oil
Zest of 1/2 a lemon
1 cup frozen or fresh raspberries
Instructions:
- Preheat the oven to 400 degrees. In a 12 cup muffin tin, line with muffin/cupcake liners or grease it with cooking spray.
- For the topping, in a small bowl, combine the sugar, flour, and lemon zest. Mix in the butter until the mixture is crumbly. Set aside.
- In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk. Set aside.
- In the bowl of a stand mixer with the paddle attachment, pour the egg, lemon juice/milk, lemon zest, and oil in. Turn it on low to lightly combine it. Slowly add in the flour mixture and mix quickly until just combined.
- Turn off the mixer and remove the bowl. Gently fold in the raspberries. It’s okay if they burst. It might turn your dough a bright raspberry color, that’s ok.
- Using a large cookie scoop, divide up the mixture into the muffin cups, filling them about 2/3 full.
- Divide up the crumb topping between the 12 muffins, sprinkling them on top and pressing lightly onto the muffin batter if needed.
- Bake 20-25 minutes, or until golden brown on top and firm in the center. Transfer to wire cooling rack to cool completely.
Julie’s notes: If raspberries are in season, by all means use fresh raspberries! I had to get frozen ones but they still turned out great. I baked my muffins for 20 minutes. They were perfectly moist so if you don’t want your muffins to dry out, I suggest you take them out at the 20 minute mark to check with a toothpick and pop them back in if they aren’t quite ready yet.
From Urban Strawberries
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Don’t worry you’re not the only one who associates lemon smells with cleaning and therefore spring! I imagine open windows and crisp springtime air when I’m cleaning too. We can be weird together.
Raspberry and lemon is such a good combo, I bet these are to die for!
I love that crunchy topping! You’re so right about citrus, everything that I want to cook at the moment involves it because I think I’m trying to drag spring kicking and screaming along!
ooh, these look absolutely delicious. you also have me craving Simply Lemonade now, ha! i’m heading to the store in a few minutes + will have to buy some. =)
These look absolutely fantastic! Your photos are beautiful!
I love the sound of these! Streusel makes anything delicious:-)
I adore this flavor combination! I’m with you – I wish mother nature would make up her mind. I have a feeling we’ve still got plenty more winter coming though!
Love the pics! Love the post! Love the muffins! Happy Baking!
Looooove muffins. Great flavor combo too. Your photos look gorgeous!
I’m hungry now.
Since I have fresh blueberries, I’m gonna try Blueberry Lemon Streusel Muffins :)
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The streusel topping on these cupcakes look incredible! You’ve got to move to San Diego if you want perfect weather :)
Your photos are foolishly gorgeous! And these look divine. So glad I found your blog!!
Wow, thank you! I appreciate that :) can’t wait to share more with you!
Yummmmmmm I’m addicted to streusel and these muffins make the streusel ten times more appealing
love muffins and these look amazing!!! I want one now! :)
I really wish I had one of these right now!
: ))
Jen
You’re pictures are looking puuurtty lady! ;)
These are so beautiful! And look so light and refreshing (especially in this cold, dreary weather on the east coast!). Thanks for sharing them!
ooo yu!1 these look good. Better than my plain yogurt for breakfast. I should whip these up for the contractors when i have early onsite meetings for work.