Lemon-Raspberry Streusel Muffins Recipe

Introduction

Welcome to the exciting world of baking! Prepare your taste buds for a delightful experience with our meticulously crafted Lemon-Raspberry Streusel Muffins recipe.
Sweet, tangy, and bursting with fresh flavours, these muffins are the perfect addition to your morning coffee or tea.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon of salt
• 1/2 cup unsalted butter, melted and cooled
• 2/3 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 2 large lemons
• 2 tablespoons lemon juice
• 3/4 cup fresh raspberries
• 2 tablespoons turbinado sugar

For the Streusel Topping

• 3 tablespoons all-purpose flour
• 2 tablespoons butter, cold and cut into cubes
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375 degrees and grease a muffin tin, or line it with paper liners.
2. In a large bowl, combine the flour, baking powder, and salt. Set aside.
3. In a separate bowl, whisk together the melted butter, sugar, eggs, vanilla extract, lemon zest, and juice until well combined.
4. Slowly add the wet ingredients to the dry ingredients. Gently fold until just combined.
5. Add the raspberries and gently fold them into the batter.
6. Evenly distribute the batter into the muffin tin. Sprinkle each muffin with the turbinado sugar.
7. For the streusel topping, combine the ingredients in a small bowl. Use your fingers to mix until the butter is distributed and the mixture is crumbly. Sprinkle the streusel topping over each muffin.
8. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick comes out clean when inserted into the center of a muffin.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.

Note:

This recipe makes 12 delicious muffins. Store your Lemon-Raspberry Streusel Muffins in an airtight container for up to 3 days at room temperature or freeze for up to a month.

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