Raspberry Lemon Muffins with Streusel Topping

These Raspberry Lemon Muffins are light, fluffy, and bursting with fresh raspberry flavor, complemented by a hint of lemon zest. Perfect for spring or summer, they’re ideal for enjoying with a cup of coffee or tea, no matter the weather. Topped with a buttery streusel, they’re easy to make and full of delightful flavors in every bite.

Preparation Time

Prep Time: 20 minutes
Chill Time: 1 hour (optional)
Cook Time: 18-20 minutes
Total Time: 1 hour 40 minutes

Ingredients

For the Streusel Topping:

  • All-Purpose Flour: 30g
  • Sugar: 50g
  • Salt: a pinch
  • Unsalted Butter: 30g, cold and cubed

For the Muffin Batter:

  • All-Purpose Flour: 210g
  • Powdered Milk: 30g (or cornstarch as a substitute)
  • Baking Powder: 2 teaspoons
  • Salt: 1/4 teaspoon
  • Sugar: 180g
  • Lemon Zest: 1 lemon
  • Eggs: 2 large (100g of liquid)
  • Vanilla Extract: 1 1/2 teaspoons
  • Milk: 90g
  • Greek Yogurt: 90g (or additional milk if not using yogurt)
  • Vegetable Oil: 80g
  • Unsalted Butter, melted: 40g

For the Raspberries:

  • Fresh Raspberries: 150g (1 1/2 cups)
  • Lemon Juice: a few drops
  • All-Purpose Flour: 1-1 1/2 tablespoons

Directions

  1. Prepare the Streusel Topping
    In a bowl, mix flour, sugar, and a pinch of salt. Add the cold butter cubes and use your fingers to press the butter into the flour mixture until it resembles coarse crumbs. Chill in the refrigerator while you prepare the batter.
  2. Prepare the Muffin Batter
    In a bowl, sift together the flour, powdered milk (or cornstarch), baking powder, and salt. Set aside. In a separate large bowl, rub the lemon zest into the sugar to release the lemon oils for added flavor. Add eggs and beat until the mixture turns light yellow and slightly thickened. Mix in the vanilla extract, milk, and Greek yogurt (or additional milk if not using yogurt). Gradually add vegetable oil and melted butter, stirring until fully incorporated.
  3. Combine Dry and Wet Ingredients
    Gently fold the dry ingredients into the wet ingredients, adding in two parts to prevent lumps. Mix just until no dry flour remains, being careful not to overmix.
  4. Chill the Batter (Optional)
    Cover the batter and refrigerate for 1 hour. This step helps thicken the batter and produces a taller muffin with a tender crumb.
  5. Prepare the Raspberries
    Gently toss fresh raspberries with a few drops of lemon juice and coat with flour to help them distribute evenly in the batter without sinking.
  6. Fold in the Raspberries
    Gently fold raspberries into the chilled batter using soft, sweeping motions to avoid crushing the berries.
  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. Sprinkle streusel topping over each muffin and optionally add a few extra raspberries on top.
  8. Bake the Muffins
    Bake for 18-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 3-5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

  • Pair with a hot cup of coffee or tea
  • Serve with a dollop of whipped cream for a richer treat
  • Top with a drizzle of lemon glaze for added sweetness
  • Enjoy with a handful of fresh berries on the side
  • Serve warm with a pat of butter or cream cheese

Cooking Tips

  • Don’t Overmix: Overmixing can lead to tough muffins, so fold gently until just combined
  • Chilling the Batter: This optional step helps create a thicker batter and taller muffins
  • Toss Raspberries in Flour: This helps the raspberries stay suspended in the batter rather than sinking
  • Check Muffins with a Toothpick: To ensure they’re fully baked, use a toothpick test
  • Store Streusel in Fridge: Chilling the streusel before baking ensures it stays crumbly on top of the muffins

Nutritional Benefits

  • Antioxidants: Raspberries provide antioxidants, which support immunity and skin health
  • Vitamin C: Lemon zest adds a boost of vitamin C for immunity
  • Protein and Calcium: Greek yogurt and milk add protein and calcium
  • Fiber: Whole raspberries add fiber, supporting digestive health
  • Low in Saturated Fat: Use of vegetable oil and only a small amount of butter keeps saturated fat low

Dietary Information

  • Vegetarian: This recipe is suitable for vegetarians
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend
  • Nut-Free: Contains no nuts
  • Lower-Sugar Option: Reduce sugar to taste for a less sweet muffin
  • Dairy-Free Option: Substitute Greek yogurt and milk with dairy-free alternatives

Nutritional Facts (Per Muffin)

  • Calories: ~180 kcal
  • Protein: 4g
  • Carbohydrates: 28g
  • Fat: 7g
  • Fiber: 2g

Storage

  • Room Temperature: Store in an airtight container for up to 2 days
  • Refrigerate: Keep in the fridge for up to 5 days
  • Freeze: Freeze individually wrapped muffins for up to 1 month. Thaw at room temperature before enjoying

Why You’ll Love This Recipe

  • Fresh Berry Flavor: The raspberries add bursts of flavor and juiciness
  • Light and Fluffy Texture: These muffins are tender and airy, thanks to Greek yogurt
  • Perfect Anytime Treat: Great for breakfast, snacks, or dessert
  • Simple Ingredients: Made with pantry basics, no fancy ingredients needed
  • Customizable: Swap raspberries for blueberries or strawberries if preferred

Conclusion

These Raspberry Lemon Muffins are a delightful, versatile treat that brings together the tangy brightness of lemon and the sweetness of fresh raspberries. Perfectly moist and soft, with a crunchy streusel topping, they’re sure to be a hit with family and friends. Whether enjoyed for breakfast or as a snack, these muffins are a simple yet delicious way to celebrate the flavors of spring and summer.

Frequently Asked Questions

  1. Can I use frozen raspberries?
    Yes, but don’t thaw them; toss frozen raspberries in flour and add directly to the batter to prevent excess moisture.
  2. Can I substitute other berries?
    Absolutely! Blueberries or chopped strawberries work well in this recipe.
  3. How can I make the muffins dairy-free?
    Use dairy-free yogurt and milk alternatives for a dairy-free version.
  4. Can I add a lemon glaze?
    Yes, a simple glaze made of powdered sugar and lemon juice drizzled on top adds extra flavor.
  5. How do I store these muffins?
    Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

Enjoy these delicious, fresh muffins that are perfect for any occasion!