Description
These Freaking Amazing Lemon Raspberry Muffins are a delightful combination of tangy lemon zest, fresh raspberries, and a buttery streusel topping. Moist and fluffy on the inside with a crisp crumbly top, these muffins are perfect for breakfast, brunch, or an anytime treat.
Ingredients
Scale
Streusel Topping
- 1/2 cup all purpose flour (60 grams)
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp lemon zest
- 1/8 tsp kosher salt
- 1/4 cup butter
Muffin Batter
- 3 cups all purpose flour (360 grams)
- 1 cup white sugar (200 grams)
- 2 tbsp lemon zest
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter (melted)
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/2 cup Greek yogurt
- 3 large eggs
- 1 tsp lemon extract
- 6 oz fresh raspberries (washed and dried well)
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Lemon Glaze
Instructions
- Make the Streusel Topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 2 tbsp granulated sugar, 1/2 tsp lemon zest, 1/8 tsp kosher salt, and 1/4 cup cold butter. Use your fingers to pinch the butter into the mixture until small clumps form about pea-sized. Place in the fridge while prepping the batter.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F. Line a 12-cup muffin tin with muffin liners for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together 3 cups flour, 1 cup sugar, 2 tbsp lemon zest, 3 tsp baking powder, 1 tsp baking soda, and 1/2 tsp kosher salt until blended.
- Mix Wet Ingredients: In a larger bowl, melt 4 tbsp unsalted butter by microwaving for 30 seconds at a time. Add the 1/2 cup vegetable oil, 1/2 cup whole milk, 1/2 cup Greek yogurt, 3 eggs, and 1 tsp lemon extract. Whisk well until fully combined.
- Combine Wet and Dry: Add the dry ingredients all at once into the wet ingredients. Top the dry mix with the washed and dried raspberries, coating them gently.
- Fold in Ingredients: Using a large spatula, gently fold the flour and raspberries into the wet ingredients just until no large flour streaks remain. The batter should remain slightly lumpy; do not overmix.
- Fill Muffin Tin: Use an ice cream scoop to evenly distribute batter into the prepared muffin liners, filling each cup to the top.
- Add Streusel Topping: Generously sprinkle the chilled streusel crumb topping over each muffin cup. Don’t be shy; a lot on top is perfect.
- Bake Muffins: Bake in the preheated oven at 425°F for 7 minutes. Then reduce the oven temperature to 350°F and bake for an additional 13-15 minutes, until a toothpick inserted comes out clean and the muffin tops are golden.
- Cool Muffins: Let muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Make Lemon Glaze: Prepare a lemon glaze by combining 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1/2 tsp lemon zest until smooth.
- Glaze Muffins: Place the cooled muffins on a wire rack set over parchment paper and drizzle the lemon glaze generously over the tops. Let the glaze set before serving.
Notes
- For best results, ensure raspberries are dried well to prevent excess moisture in batter.
- Do not overmix batter; lumpy batter yields tender muffins.
- The streusel topping can be made ahead and kept refrigerated.
- If lemon extract is unavailable, substitute with 1 tbsp fresh lemon juice.
- Muffins are best enjoyed the same day but can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: lemon raspberry muffins, lemon muffins, raspberry muffins, streusel topping, lemon glaze, breakfast muffin
