Raspberry Lemon Streusel Muffins

Raspberry Streusel Muffin

Delight party guests with tangy berry and streusel-topped coffee cake in decorative muffin papers!

Makes 9 large or 12 standard size muffins.

Cook time: 25 minutes.

Ingredients Preparation
Streusel Topping

  • 1/4 cup melted butter
  • 1/2 cup all purpose flour
  • 2 Tablespoons sugar
  • 1-1/2 tsp finely shredded lemon peel
Streusel Topping Steps

  1. Adjust oven rack to middle position and preheat oven to 400°
  2. Stir all streusel ingredients together to form soft, crumbly dough. Set aside.
Muffins

  • 2-1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/3 cup sugar
  • 1 Tablespoon finely shredded lemon peel
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup melted butter
  • 1 Tablespoons lemon juice
  • 1-1/2 cups (about 6 oz) whole frozen raspberries – do not thaw
  • 1 Tablespoon flour
Muffins Steps

  1. Whisk dry muffin ingredients and lemon peel together.
  2. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated.
  3. In a medium bowl, toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries.
  4. Using paper muffin cup liners, fill each cup until 1/2” from top. Crumble streusel topping over each.
  5. Bake for 15 minutes, then reduce heat to 350° and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertip.
  6. Serve in decorative muffin papers.

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