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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in the Raspberries:
- Gently fold the raspberries into the chilled batter using soft, sweeping motions to avoid crushing them.
- 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.
- 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.
Serving Suggestions
- Pair with a hot cup of coffee or tea for a cozy morning treat.
- Add a dollop of whipped cream for a more indulgent dessert.
- Drizzle with a lemon glaze for added sweetness and citrus flavor.
- Serve with a handful of fresh berries on the side.
- Enjoy warm with a pat of butter for a simple yet satisfying snack.
Cooking Tips
- Chill the batter to help the muffins rise taller and create a tender crumb.
- Gently fold the raspberries to prevent breaking and ensure even distribution.
- Use fresh raspberries for the best flavor and texture, but frozen raspberries can be used if thawed and drained.
- Mix a pinch of cinnamon into the streusel topping for a warm, spiced twist.
- Use a light hand when combining the batter to avoid overmixing, which can result in dense muffins.
Nutritional Benefits
- Raspberries: High in antioxidants, fiber, and vitamin C.
- Greek Yogurt: Adds protein and creaminess.
- Lemon Zest: Provides a boost of vitamin C and fresh citrus flavor.
Dietary Information
- Vegetarian-friendly
- Can be made dairy-free by substituting yogurt and butter with plant-based alternatives.
Nutritional Facts (Per Muffin, Approx.)
- Calories: 240
- Protein: 4g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 2g
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days; bring to room temperature before serving.
- Freezer: Freeze individually wrapped muffins for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating.
Why You’ll Love This Recipe
- Bursting with fresh lemon and raspberry flavors.
- A tender, moist texture thanks to Greek yogurt.
- The perfect balance of sweet and tangy with a crunchy streusel topping.
- Great for breakfast, snacks, or a light dessert.
Conclusion
These Lemon Raspberry Streusel Muffins are a delicious blend of zesty lemon and sweet raspberries, with a buttery, crunchy topping. Perfect for any time of day, they’re easy to make and guaranteed to impress. Whether for a cozy morning treat or a beautiful addition to brunch, these muffins are sure to become a favorite in your recipe collection.
Frequently Asked Questions
- Can I use frozen raspberries?
Yes, but thaw and drain them before use to avoid adding extra moisture to the batter. - What can I use instead of Greek yogurt?
Substitute with sour cream or additional milk for similar results. - Can I skip the streusel topping?
Yes, but the streusel adds a delightful crunch and sweetness. - Can I use whole wheat flour?
Yes, replace half of the all-purpose flour with whole wheat flour for a nuttier flavor. - Can I make these muffins dairy-free?
Use plant-based yogurt, milk, and butter for a dairy-free version. - What’s the best way to store these muffins?
Store in an airtight container at room temperature for 2 days or freeze for up to 3 months. - Can I use other berries?
Absolutely! Blueberries, blackberries, or chopped strawberries work well. - Why chill the batter?
Chilling thickens the batter, resulting in taller muffins with a tender crumb. - How do I prevent the raspberries from sinking?
Toss them in a little flour before folding into the batter. - Can I make mini muffins?
Yes, reduce the baking time to 12–15 minutes for mini muffins.