Muffins are the quintessential comfort food, offering a perfect balance of soft, fluffy interiors and slightly crispy exteriors. They can be made in a variety of flavors, from sweet to savory, and are the ideal choice for breakfast, an afternoon snack, or even a light dessert. This recipe for lemon raspberry muffins with a streusel topping takes the humble muffin to a whole new level. The vibrant zest of fresh lemon pairs beautifully with the tangy sweetness of raspberries, creating a delightful burst of flavor in every bite. The streusel topping adds the perfect crunch, elevating these muffins from delicious to irresistible.
What makes this recipe truly timeless is its ability to combine bright, fresh flavors with rich, comforting textures. Lemon and raspberry are a classic pairing—fruity, slightly tart, and incredibly refreshing. The streusel topping, with its buttery, sugary crunch, provides the perfect contrast to the tender muffin batter, making each bite a delightful experience. This recipe is perfect for those who love both sweet and tart flavors and enjoy the contrast of textures in their baked goods.
This recipe’s versatility is another reason it’s so beloved. Whether you’re using fresh raspberries, frozen raspberries, or a different type of berry, these muffins adapt easily to whatever ingredients you have on hand. They’re simple enough for a quick bake, yet sophisticated enough to impress at a brunch or family gathering. The addition of Greek yogurt and lemon zest not only enhances the flavor but also helps create a tender, moist muffin. Whether you’re a seasoned baker or just starting, these lemon raspberry muffins with streusel topping are an absolute must-try.
Let’s dive into how you can make these perfect muffins that combine the best of both worlds—sweet and tart, light and crunchy.
Full Recipe:
Ingredients (Makes 12 muffins)
For the Streusel Topping:
- 30 g all-purpose flour
- 50 g sugar
- A pinch of salt
- 30 g unsalted butter, cold and cubed
For the Muffin Batter:
- 210 g all-purpose flour
- 30 g powdered milk (or cornstarch as a substitute)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 180 g sugar
- Zest of 1 lemon
- 2 large eggs (about 100 g of liquid)
- 1 1/2 teaspoons vanilla extract
- 90 g milk
- 90 g Greek yogurt (or additional milk if not using yogurt)
- 80 g vegetable oil
- 40 g unsalted butter, melted
For the Raspberries:
- 150 g (1 1/2 cups) fresh raspberries
- A few drops of lemon juice
- 1 to 1 1/2 tablespoons all-purpose flour
Steps on How to Make Lemon Raspberry Muffins with Streusel Topping:
- Preheat the Oven and Prepare the Muffin Pan:
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease the cups with butter or non-stick spray. This will ensure the muffins don’t stick and will be easy to remove after baking.
- Make the Streusel Topping:
- In a small bowl, combine the all-purpose flour, sugar, and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set the streusel topping aside.
- Prepare the Muffin Batter:
- In a large bowl, whisk together the all-purpose flour, powdered milk (or cornstarch), baking powder, and salt. In a separate bowl, combine the sugar, lemon zest, eggs, vanilla extract, milk, Greek yogurt (if using), vegetable oil, and melted butter. Whisk until smooth and well combined.
- Gradually pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Prepare the Raspberries:
- In a small bowl, toss the fresh raspberries with a few drops of lemon juice and 1 to 1 1/2 tablespoons of all-purpose flour. This helps to prevent the berries from sinking to the bottom of the muffin batter during baking and keeps them evenly distributed throughout the muffin.
- Assemble the Muffins:
- Gently fold the raspberries into the muffin batter, being careful not to break them up too much.
- Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Sprinkle the streusel topping generously over the top of each muffin.
- Bake the Muffins:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 35-40 minutes
KCAL: Approximately 220 kcal per muffin
Servings: 12 muffins
Explanation of the Recipe Why It’s Timeless:
Lemon and raspberry are a natural, classic pairing, and this muffin recipe combines those bright, tangy flavors into a baked good that is both satisfying and refreshing. The addition of Greek yogurt adds richness and moisture to the muffin batter, while the streusel topping brings a delightful crunch and sweetness that balances the tartness of the raspberries. This muffin recipe is perfect for a variety of occasions—whether it’s a casual breakfast, a brunch gathering, or a special afternoon snack with tea or coffee.
What makes this recipe timeless is its simplicity and the use of fresh ingredients that pack a punch of flavor. It can easily be adapted based on your preferences—use other berries such as blueberries, blackberries, or strawberries if raspberries aren’t available. Moreover, this recipe doesn’t require any fancy equipment or hard-to-find ingredients, making it accessible to bakers of all skill levels.
Nutritional Facts (Per Muffin):
- Calories: 220 kcal
- Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Sugars: 16 g
- Protein: 3 g
FAQs:
- Can I use frozen raspberries instead of fresh ones?
- Yes, you can use frozen raspberries, but be sure to toss them in flour before adding them to the batter. This will prevent them from bleeding too much into the batter and turning the muffins a purple color.
- Can I substitute the Greek yogurt with sour cream or buttermilk?
- Yes, both sour cream and buttermilk can be used as substitutes for Greek yogurt. These alternatives will provide similar moisture and texture.
- Can I make these muffins ahead of time?
- Yes, you can bake these muffins ahead of time and store them in an airtight container for up to 3 days at room temperature. You can also freeze them for up to 2 months. Just let them cool completely before freezing.
Tips How to Make:
- Be gentle when mixing the batter to ensure the muffins remain light and fluffy. Overmixing can lead to dense muffins.
- If you prefer a sweeter muffin, feel free to add a little more sugar to the batter or streusel topping.
- For extra flavor, try adding a teaspoon of lemon juice to the batter for an added citrus punch.
Storage Tips:
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- To keep them fresh for longer, you can freeze the muffins. Just wrap them in plastic wrap or store them in a freezer bag, and they’ll last up to 2 months. Reheat in the microwave or oven for a few minutes before serving.
Conclusion:
These lemon raspberry muffins with a streusel topping are an absolute treat—light, fluffy, and bursting with bright flavors. Whether enjoyed for breakfast, as a snack, or as part of a brunch spread, these muffins offer a perfect balance of sweetness, tartness, and texture. With simple ingredients and an easy process, this recipe is perfect for bakers of all levels and is sure to become a family favorite. The next time you’re craving something fresh and comforting, reach for these lemon raspberry muffins and enjoy the perfect combination of sweet and tangy in every bite!