Lemon and Raspberry Muffins with Streusel Topping

I wanted to make a tasty breakfast for my kids this morning to make up for the 9-hour car ride home from Idaho yesterday so I made this lemon and raspberry muffins with streusel topping recipe. We loved raspberry and lemon together and streusel topping made these homemade muffins extra special.

Lemon and Raspberry Muffins with Streusel Topping

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

How to Make Lemon and Raspberry Muffins with Streusel Topping

Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray.

Combine flour, sugar, baking powder, and salt; blend well.

Whisk the melted butter, milk, lemon juice, lemon zest, vanilla, and eggs in a large bowl until thoroughly combined.

Slowly stir the egg mixture into the flour mixture until well blended.

Add most of the raspberries and mix slowly and carefully.

Spoon batter evenly into greased muffin tins. Gently press the remaining raspberries on the top of each muffin.

Combine all ingredients with your fingers until flaky and crumbly.

Top each muffin with streusel topping.

Place into the oven to bake for 15-17 minutes or until lightly browned and a wooden tester inserted inside comes out clean.

On a side note:

It was a long and 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.