Raspberry Lemon Streusel Muffins

These sweet and tart muffins make ordinary mornings extra special!

 

Raspberry Lemon Struesel Muffin

Ingredients

Streusel Ingredients
1/4 C melted butter
1/2 C all purpose flour
2 T sugar
1-1/2 t finely shredded lemon peel

Muffins Ingredients
2-1/2 C all purpose flour
2 t baking powder
1 t baking soda
1-1/3 C sugar
1 T finely shredded lemon peel
1 egg
1 C buttermilk
1/2 C melted butter
1 T lemon juice
1-1/2 C (about 6 oz) whole frozen raspberries - do not thaw
1 T flour

Preparation

Adjust oven rack to middle position and preheat oven to 400°.

Step 1
Stir all streusel ingredients together to form soft, crumbly dough. Set aside.

Step 2
Whisk dry muffin ingredients and lemon peel together.

Step 3
In a separate bowl, combine all liquid ingredients.

Step 4
Add in dry ingredients and stir until almost fully incorporated.

Step 5
In a medium bowl, toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries.

Step 6
Using paper muffin cup liners, fill each cup until 1/2” from top. Crumble streusel topping over each.

Step 7
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.