Freaking Amazing Lemon Raspberry Muffins
These lemon raspberry muffins were dubbed "freaking amazing" by taste testers, hence the name! With a soft, moist, and tender crumb stuffed with fresh raspberries and tons of lemon flavor, this will be your new, go-to fruit muffin recipe. To take them over the top, these zesty muffins are sprinkled with a lemon infused streusel and then drizzled with a sweet lemon glaze. If you're a lemon lover like me, l'll bet you start raving about them too!
Ingredients
For the streusel
- 1/2 cup all purpose flour, 60 grams
- 1/4 cup brown sugar
- 2 tbsp sugar
- ½ tsp lemon zest
- 1/8 tsp kosher salt
- 1/4 cup butter
For the muffins
- 3 cups all purpose flour, 360g
- 1 cup white sugar, 200g
- 2 tbsp Lemon zest
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter, melted
- 1/2 cup veg oil
- 1/2 cup whole milk
- 1/2 cup greek yogurt
- 3 eggs
- 1 tsp lemon extract
- 6 oz fresh raspberries, washed and dried well
Instructions
- Make the streusel crumb topping. In a small bowl combine the 1/2 cup flour, 1/4 brown sugar, 2 tbsp granulated sugar, ½ tsp lemon zest, 1/8 tsp salt and ¼ cup butter.
- Using your fingers, pinch the butter into the mixture gently until small clumps form and are about the size of a pea. Place in the fridge while you make the muffin batter.
- Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
- Take out 2 mixing bowls. In one bowl, add the 3 cups flour, 1 cup sugar, 2 tsp lemon zest, 3 tsp baking powder, 1 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk.
- In the second bowl- a larger one if possible- add the 4 tbsp butter and microwave for 30 seconds at a time until fully melted. Then add in the 1/2 cup oil, 1/2 cup milk, 1/2 cup greek yogurt, 3 eggs, and 1 tsp lemon extract. Mix well with the whisk.
- All at once, add the dry ingredients into the wet ingredients. Add the washed and dried raspberries on top of the dry ingredients coating them well.
- Using a large spatula, lightly and gently fold in the flour and raspberries taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be lumpy.
- Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
- Sprinkle the streusel on top of the muffins. Be generous! It’s ok if there’s a lot on the muffin tin.
- Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13-15 minutes.
- Take the muffins out and let them cool for 5-10 minutes in the tin, then remove and cool completely on a wire rack.
- Make the lemon glaze. Line a sheet tray or cookie sheet with parchment paper and set the wire rack of muffins on top. Drizzle the glaze over the cooled muffins.
Notes
You can use frozen raspberries, just make sure to thaw and dry them well so they dont make the muffins soggy while baking.
Storing and freezing
You don't have to store these in the fridge if you are eating them that day or even the next day- which is the prefered time frame. But to keep them extra fresh, store them in the fridge. To freeze, wrap each muffin separately in plastic and then store multiple in a large freezer safe zip top bag. Take out one at a time when you want a treat. Defrost on the counter. You can also warm it up in the microwave for 20-30 seconds.Serving: 1muffin, Calories: 405kcal, Carbohydrates: 54g, Protein: 7g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 374mg, Potassium: 113mg, Fiber: 2g, Sugar: 25g, Vitamin A: 316IU, Vitamin C: 5mg, Calcium: 103mg, Iron: 2mg
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