We’re back! I wanted to make a tasty breakfast for my kids this morning to make up for the 9-hour car ride home yesterday. I decided fresh muffins (their favorite) would hit the spot. I love raspberry and lemon together and decided they would make a perfect breakfast muffin. I added streusel topping to make it extra special and oh my… these were unbelievably good. A perfect combination of sweet and tart – absolutely delicious.
Lemon and Raspberry Muffins with Streusel Topping:
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
Zest from 1 lemon, chopped finely
- 8 oz fresh raspberries
How to Make Lemon and Raspberry Muffins with Streusel Topping
Preheat the oven to 400 degrees. Spray muffin tin with cooking spray.
Combine flour, sugar, baking powder, and salt; blend well.
In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla, and eggs; mix thoroughly. Slowly stir the egg mixture into the flour mixture until well blended.
Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins.
- 1/4 cup of white sugar
- 2 tbsp flour
- 2 tbsp cold butter, chopped into pieces
Combine all ingredients with fingers until flaky and crumbly.
Top each muffin with streusel topping. Bake in the oven for 15-17 minutes or until lightly browned (don’t overbake).
On a side note:
It was a long and very busy week visiting friends and family. My 20-year reunion was amazing–it was wonderful to catch up with all the people I grew up with. The time flew by quickly and it was hard to say goodbye.