Mimi's Raspberry and Lemon Muffins with Streusel Topping
Bursting with bright citrus and juicy berries, Mimi's Raspberry and Lemon Muffins with Streusel Topping are a bakery-worthy treat you can whip up in the comfort of your kitchen. These tender muffins combine the zesty aroma of fresh lemon zest with the sweet tang of ripe raspberries for a flavor pairing that’s absolutely irresistible. Topped with a buttery streusel crumble that adds the perfect crunch, they’re ideal for breakfast, brunch, or an indulgent snack. Ready in just 40 minutes and made with pantry staples, this easy-to-follow recipe yields 12 fluffy muffins that are as delightful to eat as they are to make. Serve these raspberry-lemon muffins warm with a cup of coffee or tea and watch them disappear in no time!
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Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1.5 cups fresh raspberries
- 0.5 cup all-purpose flour (for streusel topping)
- 0.333 cup brown sugar
- 0.25 cup unsalted butter, cold and cubed
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
Step 2
In a large bowl, whisk together 2 cups of all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Step 3
In a separate medium bowl, combine 1/2 cup melted butter, 1 cup whole milk, 2 large eggs, and 1 tablespoon of lemon zest. Whisk until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Gently fold in 1 1/2 cups of fresh raspberries, being cautious not to crush them.
Step 6
To make the streusel topping, combine 1/2 cup all-purpose flour and 1/3 cup brown sugar in a small bowl. Add 1/4 cup cold, cubed butter and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
Step 7
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a generous amount of the streusel topping over each muffin.
Step 8
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1225.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3531.1 |
| Total Fat 166.0g | 0% |
| Saturated Fat 99.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 788.8mg | 0% |
| Sodium 2347.4mg | 0% |
| Total Carbohydrate 469.9g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 217.6g | |
| Protein 55.1g | 0% |
| Vitamin D 216.5IU | 0% |
| Calcium 537.2mg | 0% |
| Iron 17.7mg | 0% |
| Potassium 1227.9mg | 0% |
Source of Calories