why make this recipe
These muffins bring bright lemon and sweet raspberries together. The streusel on top adds a crisp bite. You can make them for breakfast, snack, or a simple dessert.
introduction
This recipe is easy and fresh. It uses common ingredients and simple steps. If you like berry desserts, try this easy black raspberry pie for another simple treat.
how to make Lemon Raspberry Streusel Muffins
Make the streusel first, then mix the batter and fold in raspberries. Spoon batter into a pan, top with streusel, and bake. Cool slightly before serving so the muffins hold their shape.
Ingredients :
1/3 cup butter (melted and cooled), 1/4 cup oil, 2 large eggs (room temperature), 3 tbsp lemon juice, 1 tbsp lemon zest, 1 cup buttermilk* (room temperature), 2 tsps vanilla, 1 cup white sugar, 2 1/2 cups all-purpose flour (plus extra for dusting), 2 1/2 tsps baking powder, 1 tsps baking soda, 1/4 tsp salt, 2 tsps cornstarch, 1 1/2 cups fresh raspberries, 3/4 cup all-purpose flour, 1/3 cup white sugar, 5 tbsp butter cold
Directions :
For the streusel
- Combine 3/4 cup flour and 1/3 cup sugar in a bowl.
- Cut in 5 tbsp cold butter until crumbs form.
- Chill while you make the batter.
For the muffins
- Preheat oven to 375°F (190°C). Line a muffin pan or grease it.
- Whisk melted butter, oil, eggs, lemon juice, lemon zest, buttermilk, vanilla, and 1 cup sugar until smooth.
- In another bowl, mix 2 1/2 cups flour, baking powder, baking soda, salt, and cornstarch.
- Stir dry mix into wet mix just until combined. Do not overmix.
- Gently fold in raspberries, dusted lightly with extra flour to keep them from sinking.
- Fill muffin cups about 3/4 full.
- Sprinkle streusel on each muffin.
- Bake 18–22 minutes until a toothpick comes out clean or with a few crumbs.
- Cool in pan 5 minutes, then move to a rack to cool more.
how to serve Lemon Raspberry Streusel Muffins
Serve warm or at room temperature. They go well with coffee or tea. Add a light dusting of powdered sugar or a thin lemon glaze for extra shine.
how to store Lemon Raspberry Streusel Muffins
Store at room temperature in an airtight container for up to 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm in the oven.
tips to make Lemon Raspberry Streusel Muffins
- Use fresh raspberries for the best texture. Frozen work, but toss them in flour first.
- Do not overmix the batter to keep muffins tender.
- Chill the streusel so it stays crumbly on top.
- Use room temperature eggs and buttermilk for even mixing.
- Test one muffin with a toothpick to avoid overbaking.
variation (if any)
- Blueberry version: swap raspberries for blueberries.
- Lemon glaze: mix powdered sugar and lemon juice and drizzle over cooled muffins.
- Whole wheat: replace up to half the flour with whole wheat for a heartier muffin.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Toss frozen raspberries in a little flour before adding so they do not sink.
Q: Can I make the batter ahead?
A: You can make batter and refrigerate it up to 24 hours. Bake straight from the fridge, adding a minute or two to baking time.
Q: Can I skip the oil and use all butter?
A: You can replace the oil with an equal amount of melted butter. The texture will be slightly different but still good.
Q: Do I need cornstarch?
A: Cornstarch helps keep muffins tender and holds the raspberries without too much moisture. You can skip it, but texture may change.
Lemon Raspberry Streusel Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright lemon and sweet raspberries come together in these easy-to-make muffins, topped with a crisp streusel.
Ingredients
- 1/3 cup butter (melted and cooled)
- 1/4 cup oil
- 2 large eggs (room temperature)
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup buttermilk (room temperature)
- 2 tsps vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 2 1/2 tsps baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsps cornstarch
- 1 1/2 cups fresh raspberries
- 3/4 cup all-purpose flour (for streusel)
- 1/3 cup white sugar (for streusel)
- 5 tbsp cold butter (for streusel)
Instructions
- For the streusel: Combine 3/4 cup flour and 1/3 cup sugar in a bowl. Cut in 5 tbsp cold butter until crumbs form. Chill while you make the batter.
- Preheat oven to 375°F (190°C). Line a muffin pan or grease it.
- Whisk melted butter, oil, eggs, lemon juice, lemon zest, buttermilk, vanilla, and 1 cup sugar until smooth.
- In another bowl, mix 2 1/2 cups flour, baking powder, baking soda, salt, and cornstarch.
- Stir dry mix into wet mix just until combined. Do not overmix.
- Gently fold in raspberries, dusted lightly with extra flour to keep them from sinking.
- Fill muffin cups about 3/4 full.
- Sprinkle streusel on each muffin.
- Bake for 18-22 minutes until a toothpick comes out clean or with a few crumbs.
- Cool in pan for 5 minutes, then move to a rack to cool more.
Notes
Serve warm or at room temperature. They pair well with coffee or tea.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
