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
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
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
- 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