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
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