Lemon Raspberry Streusel Muffins
Fresh raspberries are folded into a light lemony muffin and topped with a crunchy streusel topping.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 5.3 ounces Greek yogurt, vanilla
- 1/3 cup milk
- 1/2 cup canola oil
- juice of 1/2 lemon
- 1 tablespoon lemon zest
Streusel Topping:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons butter, cold
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, combine the dry ingredients and mix together.
- In a medium bowl, combine the eggs, yogurt, milk, oil, lemon juice and lemon zest. Mix well. Add wet ingredients to dry and mix just until combined. Fold in the raspberries.
- Lightly spray a 12-count muffin pan with cooking spray. Fill muffin cups 3/4 full with batter.
- For topping, combine sugar, brown sugar and flour. Cut in cold butter until mixture resembles coarse crumbs.
- Sprinkle one tablespoon of the streusel topping over each muffin.
- Bake muffins for 20-22 minutes at 375 degrees. Remove them from the oven and allow to cool for 10 minutes before removing muffins from the pan.
Equipment
- 1 12-count muffin tin, standard size
Notes
How to zest a lemon?
Lemon zest is the reason these delicious muffins shine with such bright, lemony flavor. Use a hand grater to zest a lemon. Rub the lemon rind across the smallest holes on the grater, just gathering enough of the peel to expose the white portion underneath. Keep rotating the lemon in order to avoid grating the bitter white part of the peel. The zest and the lemon juice combined in this recipe gives these muffins a BOLD lemony flavor.
Nutrition
Calories: 268kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 34mgSodium: 247mgPotassium: 67mgFiber: 1gSugar: 17gVitamin A: 110IUVitamin C: 1mgCalcium: 72mgIron: 1mg