Lemon Raspberry Streusel Muffins are a delightful treat that combines the tangy sweetness of lemon with the vibrant burst of raspberries, all wrapped in a buttery, crumbly streusel topping. These muffins are perfect for breakfast, brunch, or as an afternoon snack. They are also incredibly easy to make, requiring just a few simple ingredients and a few minutes of preparation time. Whether you are a seasoned baker or a beginner in the kitchen, these muffins are sure to impress your taste buds and leave you craving more.
Let's cook with our recipes!
RASPBERRY LEMON STREUSEL MUFFINS
Steps:
- Preheat the oven to 400 degrees. In a 12 cup muffin tin, line with muffin/cupcake liners or grease it with cooking spray.
- For the topping, in a small bowl, combine the sugar, flour, and lemon zest. Mix in the butter until the mixture is crumbly. Set aside.
- In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk. Set aside.
- In the bowl of a stand mixer with the paddle attachment, pour the egg, lemon juice/milk, lemon zest, and oil in. Turn it on low to lightly combine it. Slowly add in the flour mixture and mix quickly until just combined.
- Turn off the mixer and remove the bowl. Gently fold in the raspberries. It's okay if they burst. It might turn your dough a bright raspberry color, that's ok.
- Using a large cookie scoop, divide up the mixture into the muffin cups, filling them about 2/3 full.
- Divide up the crumb topping between the 12 muffins, sprinkling them on top and pressing lightly onto the muffin batter if needed.
- Bake 20-25 minutes, or until golden brown on top and firm in the center. Transfer to wire cooling rack to cool completely.
Nutrition Facts : ServingSize 1 dozen, Calories 2806 kcal, Carbohydrate 464 g, Protein 45 g, Fat 87 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 224 mg, Sodium 1348 mg, Fiber 18 g, Sugar 173 g
LEMON/RASPBERRY STREUSEL MUFFINS
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON RASPBERRY STREUSEL MUFFINS
Steps:
- Mix the flour and sugar in a small bowl. For tiny crumbles: Cut the cold butter into flour mixture with a fork or rub with your finger until they look like crumbs. For big crumbles: Pour the melted butter and slowly mix with a fork or a spoon. If it forms a dough, that's fine. You can take big or small pieces from the dough. If you are working in a hot environment, you can keep the crumble mixture in the fridge to keep the butter cold while you are preparing the muffin batter.
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Mix the flour, baking powder and salt if using in a large bowl. Set aside.
- Place the sugar and lemon zest in a medium bowl, stir with a fork or rub with your fingers to bring the lemon flavor out. Add the egg and whisk for a minute until combined well. Mix in the melted butter, milk and lemon juice.
- Pour the wet ingredients(egg mixture) into dry ingredients (flour mixture) and mix until just combined. Gently fold the raspberries. Don't overmix the batter inorder to have light muffins .
- Fill 12 paper liners to the top with the batter. Sprinkle the crumbles on top.
- Bake for 22-25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the top of the muffins are lightly golden brown. Baking time may change from oven to oven so start to check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to cool completely.
Nutrition Facts : Calories 295 kcal, Carbohydrate 42 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 61 mg, Sodium 127 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
RASPBERRY LEMON STREUSEL MUFFINS
These festive muffins are great for a holiday breakfast. Raspberries, lemon peel and lemon yogurt along with a streusel topping make for one scrumptious muffin.
Provided by Teresa
Categories Breads, Rolls and Muffins
Time 44m
Number Of Ingredients 13
Steps:
- Preheat oven to 425°.
- Combine flour, sugar, salt, baking soda and baking powder in a large mixing bowl.
- Stir well; set aside.
- Whisk yogurt, lemon peel, oil and eggs until smooth.
- Fold yogurt mixture and raspberries gently into flour mixture until just moistened.
- Mixture will be thick.
- Line about 16 muffin tins with paper liners.
- Spoon batter into muffin liners almost to the top.
- Top with Streusel topping.
- Bake at 425° about 5 minutes.
- Reduce heat to 350° and bake an additional 10-15 minutes or until a toothpick inserted in center comes out clean. [br]
- Stir flour and sugar together.
- Cut in butter with a pastry blender.
- Spoon approximately one tablespoon over top of each muffin.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and baking an additional 10-15 minutes or until done.
Nutrition Facts : Calories 193 kcal, Carbohydrate 25 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 177 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 7 g, ServingSize 1 serving
LEMON RASPBERRY JUMBO MUFFINS
These are my favorite muffins because they can be made with blueberries instead of raspberries with the same delicious results. Friends often request the recipe.
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 400 calories, Fat 18g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 329mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY LEMON MUFFINS
This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
Provided by Kathy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g
MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING
This was given to me by my daughter several years ago and has been an A+++++ favorite of ours. It has a hint of lemon and chocked full of raspberries. The streusel topping just makes the whole thing come together as a super, yummy muffin.
Provided by Mimi in Maine
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
- In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
- Stir in frozen raspberries.
- Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
- Line muffin tins with cupcake papers (or just spray the tins and use them as is).
- Spoon batter evenly into the papers.
- In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
- Sprinkle evenly over batter in muffins tins before baking.
- Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
- Immediately remove from pan and serve warm.
Nutrition Facts : Calories 198.4, Fat 4.7, SaturatedFat 1.2, Cholesterol 3, Sodium 134, Carbohydrate 36.8, Fiber 1.4, Sugar 22.7, Protein 3
LEMON RASPBERRY STREUSEL MUFFINS
Make and share this Lemon Raspberry Streusel Muffins recipe from Food.com.
Provided by carolinafan
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400.
- Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups.
- In large bowl, mix 2 cups flour, 1/3 cup sugar, the baking powder, baking soda and salt. With spoon, stir in yogurt, oil, lemon peel and egg just until dry ingredients are moistened. Fold in raspberries.
- Spoon batter evenly into muffin cups. In small bowl, with pastry blender or fork, mix streusel ingredients until crumbly. Sprinkle over batter in cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Serve warm.
Nutrition Facts : Calories 268.9, Fat 12.3, SaturatedFat 2.8, Cholesterol 40.9, Sodium 244, Carbohydrate 36, Fiber 1.3, Sugar 17.2, Protein 4.2
LEMON/RASPBERRY STREUSEL MUFFINS
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out.
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon peel; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 36.8 g, Cholesterol 36.4 mg, Fat 12.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 254.5 mg, Sugar 18.1 g
LEMON/RASPBERRY STREUSEL MUFFINS
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out.
Provided by Allrecipes Member
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon peel; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 36.8 g, Cholesterol 36.4 mg, Fat 12.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 254.5 mg, Sugar 18.1 g
Tips:
- For a sweeter muffin, use more sugar in the streusel topping.
- If you don't have fresh raspberries, you can use frozen raspberries instead. Just thaw them before using.
- To make sure the muffins are cooked through, insert a toothpick into the center of one of the muffins. If it comes out clean, the muffins are done.
- These muffins are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These lemon raspberry streusel muffins are a delicious and easy-to-make treat that is perfect for any occasion. They are light and fluffy, with a sweet and tangy flavor. The streusel topping adds a crunchy and buttery texture that takes these muffins to the next level. Whether you are serving them for breakfast, brunch, or dessert, these muffins are sure to be a hit.
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