Description
These Lemon Raspberry Muffins with Streusel combine moist, tangy lemon-flavored muffins with juicy frozen raspberries and a crunchy cinnamon streusel topping. Finished with a sweet and zesty lemon glaze, they make a delightful breakfast or snack treat that’s bursting with fresh flavors and satisfying textures.
Ingredients
Streusel:
- ¾ cup (93 g) all purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 4 Tablespoons (56 g) unsalted butter, melted
Muffins:
- 2 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 1 Tablespoon lemon zest
- 6 Tablespoons (85 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ½ cup (120 ml) whole or low-fat milk, room temperature
- ¼ cup (60 g) sour cream or plain yogurt, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (225 g) frozen raspberries
Glaze:
- 1 cup (120 g) confectioners’ sugar
- 1-2 Tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400° F (204° C). Line a muffin tin with paper liners and set it aside to get ready for batter assembly.
- Make Streusel: In a bowl, whisk flour, light brown sugar, granulated sugar, and cinnamon together. Add the melted butter and mix with a fork just until small clumps form; avoid overmixing to prevent the mixture from becoming a paste. Set the streusel topping aside.
- Whisk Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together and set aside.
- Beat Wet Ingredients: In a large mixing bowl, combine granulated sugar and lemon zest, rubbing between your fingers to release lemon oils. Add the melted butter and eggs, mixing until just combined. Then add the milk, sour cream (or yogurt), and vanilla extract, mixing again until fully incorporated.
- Combine Dry and Wet Mixtures: Add half of the dry ingredients to the wet ingredients and mix gently until just combined to avoid overmixing. Then add the remaining flour mixture along with the frozen raspberries, folding gently with a rubber spatula or spoon. The batter may turn slightly pink, which is normal and will fade during baking.
- Fill Muffin Cups and Add Streusel: Using a scoop or spoon, fill each muffin liner nearly to the top with batter. Evenly sprinkle the prepared streusel mixture over each muffin.
- Bake Muffins: Bake in the preheated oven for 20 to 22 minutes, or until the muffin tops are golden brown and a toothpick inserted in the center comes out with little to no crumbs. Let the muffins cool in the pan for 5 minutes, turning them on their sides to prevent soggy bottoms, then transfer to a wire rack to cool completely.
- Prepare and Add Glaze: Whisk together confectioners’ sugar and fresh lemon juice until smooth to create a drizzle glaze. Spoon or drizzle it over the cooled muffins for a bright, sweet finish.
Notes
- Using frozen raspberries helps maintain their shape during baking and prevents the batter from turning pink prematurely.
- Do not overmix the batter after adding flour to keep muffins tender and light.
- Turning the muffins on their side in the pan while cooling avoids moisture buildup on the bottoms.
- The glaze adds a sweet-tangy finish; adjust lemon juice amount for desired consistency.
- Make sure all wet ingredients are at room temperature to ensure even mixing and better texture.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
