Lemon Raspberry Streusel Muffins

These Lemon Raspberry Streusel Muffins combine the zesty brightness of lemon with the tart sweetness of raspberries, topped with a buttery streusel for extra crunch. Perfect for breakfast, a snack, or dessert, these muffins are bursting with fresh flavors and a tender crumb. The added Greek yogurt and lemon zest elevate the taste and texture, making these muffins a delightful treat for any occasion.

Preparation Time

• Prep Time: 25 minutes
• Chill Time: 1 hour (optional)
• Bake Time: 18–20 minutes
• Total Time: 1 hour 45 minutes (with chilling)
• Servings: 12 muffins

Ingredients

For the Streusel Topping:

• 30 g (1/4 cup) all-purpose flour
• 50 g (1/4 cup) sugar
• A pinch of salt
• 30 g (2 tbsp) unsalted butter, cold and cubed

For the Muffin Batter:

• 210 g (1 3/4 cups) all-purpose flour
• 30 g (1/4 cup) powdered milk (or cornstarch as a substitute)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 180 g (3/4 cup + 2 tbsp) sugar
• Zest of 1 lemon
• 2 large eggs (100 g liquid)
• 1 1/2 teaspoons vanilla extract
• 90 g (1/3 cup + 1 tbsp) milk
• 90 g (1/3 cup + 1 tbsp) Greek yogurt (or additional milk)
• 80 g (1/3 cup) vegetable oil
• 40 g (3 tbsp) unsalted butter, melted

For the Raspberries:

• 150 g (1 1/2 cups) fresh raspberries
• A few drops of lemon juice
• 1–1 1/2 tablespoons all-purpose flour

Directions

1. Prepare the Streusel Topping:
   • In a bowl, mix flour, sugar, and a pinch of salt.
   • Add cold butter cubes and press them into the flour mixture with your fingers until the mixture resembles coarse crumbs.
   • Chill in the refrigerator while preparing the muffin batter.
2. Prepare the Muffin Batter:
   • In a medium bowl, sift together flour, powdered milk (or cornstarch), baking powder, and salt. Set aside.
   • In a large mixing bowl, rub the lemon zest into the sugar to release the lemon oils for added flavor.
   • Add eggs and beat until the mixture is light yellow and slightly thickened.
   • Mix in vanilla extract, milk, and Greek yogurt (or additional milk). Gradually add vegetable oil and melted butter, stirring until fully combined.
3. Combine Dry and Wet Ingredients:
   • Gently fold the dry ingredients into the wet ingredients in two parts, mixing just until no dry flour remains. Be careful not to overmix to maintain a tender crumb.
4. Chill the Batter (Optional):
   • Cover the batter and refrigerate for 1 hour. This helps thicken the batter and results in taller muffins with a tender crumb.
5. Prepare the Raspberries:
   • Toss the fresh raspberries with a few drops of lemon juice and coat them with flour. This helps prevent the raspberries from sinking in the batter.
6. Fold in the Raspberries:
   • Gently fold the raspberries into the chilled batter using soft, sweeping motions to avoid crushing them.
7. Fill Muffin Liners:
   • Preheat the oven to 200°C (400°F). Line a muffin tin with paper liners or grease and flour each cup.
   • Fill each liner about 2/3 to 3/4 full with batter.
   • Sprinkle streusel topping over each muffin and optionally place a few extra raspberries on top for decoration.
8. Bake the Muffins:
   • Bake in the preheated oven for 18–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
   • Let the muffins cool in the pan for 3–5 minutes, then transfer to a wire rack to cool completely.

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