Raspberry Lemon Streusel Muffin

Name: Raspberry Lemon Streusel Muffin
Prep time: 60 min
Cook time: 23 min
Total time: 60 min
Yield: 12
Ingredients: all purpose flour; baking powder; baking soda; salt; greek yogurt; large eggs; whole milk; sugar; neutral oil; zest of one large lemon; raspberries; flour; butter; turbinado sugar

60 mins prepServes 12

Start your Tuesday right with these Bakery Style Raspberry Lemon Streusel Muffins that you can easily make at home. With a perfect blend of flavors and the control over sweetness, these homemade muffins are a delightful treat, especially when served with your favorite tea or coffee.

12 servings

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1: In a mixing bowl, rub the sugar and lemon zest together to release the lemon oil. Whisk in oil until well combined. Add in milk, yogurt, eggs and whisk until combined.

2: Sift in flour, baking powder, baking soda, and salt into the batter. Mix and fold until combined. Fold floured raspberries into the batter.

3: Cover the batter and let it sit at room temp for about 1 hour.

4: To make the streusel, melt the butter and pour it onto the flour sugar mixture. Use a fork to mix until the crumble texture is formed.

5: Preheat oven to 425F. Line muffin pan with 12 muffin liners. Fully fill each muffin liner with the batter and top with the streusel topping. Bake for about 8 minutes. Lower the oven temp to 350F and continue baking for about 15 minutes or until an inserted toothpick comes out clean.

6: Remove from the oven, and let them rest in the pan for 5 minutes before removing them from the pan to cool completely.

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Raspberry Lemon Streusel Muffin

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