Lemon Raspberry Streusel Muffins
This muffin recipe is a sure winner! Tart and crunchy, Lemon Raspberry Streusel Muffins are great for breakfast or mid-day snack. Yogurt is the key to keeping the muffins moist and lemon zest gives them a bright punch of lemon flavor. Topped with a sweet, crunchy streusel topping, you won’t be able to eat just one.
Lemon and raspberry have always been a favorite flavor combination. Tart lemon flavor with sweet raspberries makes these muffins a delightful addition to any breakfast meal. The finishing touch is a crunchy streusel topping. So yummy!
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.
Lemon Raspberry Streusel Muffins
What’s needed?
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 5.3-ounce container vanilla Greek yogurt
- 1/3 cup milk
- 1/2 cup canola oil
- 1 tablespoon lemon zest
- juice of 1/2 lemon
- 1 cup fresh or frozen raspberries
Streusel Topping:
- 1/3 cup sugar
- 1/4 all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons butter or margarine
How to make Lemon Raspberry Streusel Muffins?
- 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.
I made fluffy, scrambled eggs to serve with these tart, bright muffins. They disappear quickly, so you might want to consider making a double batch!
Lemon Raspberry Streusel Muffins
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
- 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