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
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.
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.
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.
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.
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.
Fold in the Raspberries
Gently fold raspberries into the chilled batter using soft, sweeping motions to avoid crushing the berries.
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.
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
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.
Can I substitute other berries?
Absolutely! Blueberries or chopped strawberries work well in this recipe.
How can I make the muffins dairy-free?
Use dairy-free yogurt and milk alternatives for a dairy-free version.
Can I add a lemon glaze?
Yes, a simple glaze made of powdered sugar and lemon juice drizzled on top adds extra flavor.
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!
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