Raspberry Muffins with Lemon Streusel

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Despite the fact that I’m annoyed with myself for not blogging in, well, forever, I am so happy to share this delicious recipe for Raspberry Muffins with Lemon Streusel.

So there’s that.

I also have a little spring fever now that it’s actually warmed up to nearly 40 degrees this week. These muffins feel very spring-like with the raspberries and lemony crumb topping and kind of match my sunny mood today.

Who else loves baking as much as I do? It’s like I have to bake at least one treat a week for sure or I go crazy!

Are they healthy? Perhaps a little. The Greek yogurt and raspberries are worth something, am I right? Plus also, these muffins are just straight up gorgeous so just bask in that and enjoy without guilt. (Because no one needs that guilt right now, let’s be honest.)

How do I make raspberry muffins?

These muffins are about as easy as it gets. Simply prepare the streusel topping first and set aside. Then whisk the dry ingredients together in one bowl and the wet ingredients in another bowl. Then combine and mix until just combined.

To compile, fill your muffin cups about 3/4 of the way to the top, add a layer of raspberries and top with the streusel topping. Bake for about 20 minutes and that’s it!

Can I use frozen raspberries in my muffins?

Definitely! Either fresh or frozen raspberries work interchangeably here. Just make sure to add the frozen raspberries straight from the freezer. Don’t defrost them first or you’ll add too much liquid to the muffins.

I am really going to try to be better about blogging, I promise. (I honestly have a turkey fajita recipe I want to share very soon!) But in the meantime, I hope you enjoy these raspberry muffins (which I adapted from Creme de la Crumb‘s blog) as much as we are in my house right now.

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Raspberry Muffins with Lemon Streusel

A moist, summery muffin filled with raspberries and topped with a crunchy lemony crumb streusel that's a crowd pleaser.

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Course Breakfast, Dessert

Servings 18 muffins

Calories 214 kcal

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Spatula
• Measuring cups
• Muffins liners

Ingredients

  

1x2x3x

Muffins

• 1-3/4 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 1 cup plain Greek yogurt may substitute sour cream
• 1-1/4 teaspoon vanilla extract
• 2 cups fresh or frozen raspberries plus a few extras for the topping

Lemon Streusel

• 1 cup all-purpose flour
• 2/3 cup sugar
• Zest 1 lemon
• 8 tablespoons butter melted

Instructions

 

• Preheat oven to 350 degrees. Line muffin tins with paper liners.
• Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
• Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until halfway incorporated (don't overmix). Finally, fold in the raspberries carefully until the batter is fully mixed together. (Again, don't overmix!)
• Fill muffin liners 3/4 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute streusel topping over the raspberries.
• Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely. Serve warm, at room temperature, or store in airtight container. You may also freeze these muffins in an airtight container.

Nutrition

Serving: 1muffinCalories: 214kcalCarbohydrates: 35gProtein: 4gFat: 6.5gSodium: 102mg

Keyword lemon streusel, raspberry muffin

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