Raspberry Muffins with Lemon Streusel Topping

5 from 1 vote

Raspberry Muffins with Lemon Streusel Topping

Satisfy your raspberry cravings with these bakery-style Raspberry Muffins! Easy to make with a buttery lemon streusel topping, perfect for summer during raspberry season or any time of year with frozen raspberries.

Prep Time15

Cook Time30

Total Time45

Course: Cake

Cuisine: American

Diet: Vegetarian

Servings: regular muffins

Calories: 255kcal

Author: Ninon Michels

Equipment

Whisk
Rubber Spatula

Ingredients

For the lemon streusel topping:

⅓ cup light brown sugar (can be substituted with granulated sugar)
the zest of one lemon about 1 tablespoon of zest
½ cup all-purpose flour
¼ cup unsalted butter melted

For the raspberry muffins:

1 scant cup light brown sugar (or granulated sugar) - scant meaning a little less than a whole cup
½ cup unsalted butter melted + more at room temperature to grease the muffin pan
2 free-range eggs at room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk (can be replaced by sour cream or Greek yogurt)
2 cups all-purpose flour
1 tablespoon baking powder or one packet
¼ teaspoon fine sea salt
2 cups raspberries fresh or frozen (do not thaw)

US Customary - Metric

Instructions

Start by making the lemon streusel:

In a mixing bowl, combine lemon zest and sugar. Using your fingertips, rub the zest into the sugar.
Add the all-purpose flour and mix until combined. Add the melted butter and work with your fingertips until crumbly. Set aside.

Make the raspberry muffins:

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan with room-temperature butter or line with paper muffin liners.
In a large mixing bowl or in the bowl of a stand mixer fitted with a whisk attachment, add melted butter and sugar. Whisk for 30 seconds.
Add the eggs, vanilla extract, and buttermilk, and whisk.
Sift the flour, baking powder, and salt. Then, gently whisk until just combined, making sure not to overwork the batter.
Delicately fold in the raspberries with a spatula, until roughly combined.
Divide the batter evenly among the muffin cups, filling them ¾ full.
Top with a sprinkle of lemon streusel and bake for 25- 30 minutes, or until risen, golden, and an inserted toothpick comes out with moist breadcrumbs.
Let them cool down in the pan for 5 minutes, then remove and transfer onto a cooling rack. Let them cool down completely and enjoy!

Notes

When fresh raspberries are not in season, use frozen ones - just add them frozen to the batter and gently fold them in. Check the doneness, as you might need to bake them for a couple of extra minutes.
Feel free to leave out the lemon zest if you prefer a regular streusel topping.
Not overworking the batter is the key to fluffy, light, and well-risen muffins.
Filling the muffin cups ¾ full ensures that the muffins have room to expand without overflowing. An ice cream scoop is a convenient tool to divide the batter into cups.

Nutrition