Lemon and Raspberry Muffins with Streusel Topping

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.

• 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

• 2 eggs

• Zest from 1 lemon, chopped finely

• 8 oz fresh raspberries (frozen would work too)

Preheat 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 egg mixture into the flour mixture until well blended. Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins.

Streusel Topping:

• 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 over bake).

Click here for a printable version of this recipe

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.

WRHS Class of 1988 – 20 years later