Raspberry Lemon Streusel Muffins
Raspberry and lemon make a great flavor combination for these muffins!
Servings: 12 muffins
Equipment
Ingredients
For the 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
- Zest of 1/2 a lemon
- 4 tablespoons unflavored oil like avocado oil
- 1 cup (120 g) fresh or frozen raspberries (see notes below)
Instructions
- Preheat the oven to 400 °F (204 °C). 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.1/3 cup granulated sugar, 3 tablespoons all-purpose flour, Zest of 1/2 a lemon, 2 tablespoons unsalted butter
- In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk. Set aside.2 3/4 cups all-purpose flour, 1 tablespoon baking powder, 1/2 cup granulated sugar
- 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.1 egg, Juice of 1 lemon, 4 tablespoons unflavored oil like avocado oil, Zest of 1/2 a lemon
- 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.1 cup fresh or frozen raspberries
- 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.
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.
Nutrition
Serving: 1 muffin | Calories: 234 kcal | Carbohydrates: 39 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 19 mg | Sodium: 112 mg | Potassium: 54 mg | Fiber: 1 g | Sugar: 14 g
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