Lemon Raspberry Muffins with Streusel
Lemon Raspberry Muffins with Streusel are the perfect blend of tangy lemon and sweet raspberries, topped with a crunchy streusel that adds delightful texture. These muffins are easy to make and ideal for breakfast or as a snack, bringing a burst of sunshine to your day. With their vibrant colors and irresistible aroma, they’re sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup whole milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 cup fresh raspberries
- 1/4 cup brown sugar
- 1/4 cup oats
- 1 tsp cinnamon
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C) and prepare muffin tin with liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter with eggs, milk, lemon juice, and zest until combined.
- Pour wet mixture into dry ingredients; fold gently until just combined.
- Carefully fold in raspberries.
- For the streusel topping, mix brown sugar, oats, cinnamon, and melted butter until crumbly.
- Fill muffin cups two-thirds full with batter and sprinkle streusel on top.
- Bake for 18-20 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 290
- Sugar: 23g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: You can substitute raspberries with blueberries or strawberries for variation. Ensure not to overmix the batter for fluffier muffins. Store leftovers in an airtight container at room temperature for up to three days.