Lemon Raspberry Streusel Muffins

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in the Raspberries:
    • Gently fold the raspberries into the chilled batter using soft, sweeping motions to avoid crushing them.
  7. 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.
  8. 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

  1. Pair with a hot cup of coffee or tea for a cozy morning treat.
  2. Add a dollop of whipped cream for a more indulgent dessert.
  3. Drizzle with a lemon glaze for added sweetness and citrus flavor.
  4. Serve with a handful of fresh berries on the side.
  5. Enjoy warm with a pat of butter for a simple yet satisfying snack.

Cooking Tips

  1. Chill the batter to help the muffins rise taller and create a tender crumb.
  2. Gently fold the raspberries to prevent breaking and ensure even distribution.
  3. Use fresh raspberries for the best flavor and texture, but frozen raspberries can be used if thawed and drained.
  4. Mix a pinch of cinnamon into the streusel topping for a warm, spiced twist.
  5. 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

  1. Can I use frozen raspberries?
    Yes, but thaw and drain them before use to avoid adding extra moisture to the batter.
  2. What can I use instead of Greek yogurt?
    Substitute with sour cream or additional milk for similar results.
  3. Can I skip the streusel topping?
    Yes, but the streusel adds a delightful crunch and sweetness.
  4. Can I use whole wheat flour?
    Yes, replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.
  5. Can I make these muffins dairy-free?
    Use plant-based yogurt, milk, and butter for a dairy-free version.
  6. 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.
  7. Can I use other berries?
    Absolutely! Blueberries, blackberries, or chopped strawberries work well.
  8. Why chill the batter?
    Chilling thickens the batter, resulting in taller muffins with a tender crumb.
  9. How do I prevent the raspberries from sinking?
    Toss them in a little flour before folding into the batter.
  10. Can I make mini muffins?
    Yes, reduce the baking time to 12–15 minutes for mini muffins.