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Lemon Raspberry Streusel Muffins

A delightful combination of lemon and raspberry creates these soft and fluffy muffins topped with a crispy streusel, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups all-purpose flour Ensure flour is measured correctly.
  • 0.5 cups sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, melted Ensure butter is halal-compliant.
  • 2 large eggs
  • 0.5 cups milk Can substitute with almond milk if preferred.
  • 1 tbsp lemon zest
  • 0.5 cups fresh raspberries
  • 0.25 cups streusel topping (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Prep your muffin tin by either lining it with muffin liners or greasing it with a little butter.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the melted butter, eggs, and milk until fully combined. Stir in the lemon zest.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix!
  5. Gently fold in the fresh raspberries.
  6. Use a spoon or ice cream scoop to fill your prepared muffin tin about two-thirds full. If using streusel topping, sprinkle it atop each muffin.
Baking
  1. Bake in your preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

Store in an air-tight container for 3-4 days at room temperature, or freeze for up to 3 months. Reheat in the microwave or oven.