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Lemon and Raspberry Muffins with Streusel Topping
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Lemon and Raspberry Muffins with Streusel Topping

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Author Pam - For the Love of Cooking

Equipment

  • Muffin Tin

Ingredients

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

Instructions

  • 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.