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.
Ingredients
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
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