Go Back
–+ servings

Lemon Raspberry Streusel Muffins

Ania
These are soft and fluffy muffins with sweet raspberries and tangy lemon in every bite you take. A buttery sugar streusel is sprinkled on top before baking for that perfect bakery-style top!
5 from 1 vote

Ingredients
 
 

For the muffins

For the streusel

Instructions
 

For the streusel

  • In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
    1/3 cup white sugar, 5 tbsp butter cold, 3/4 cup all-purpose flour

For the muffins

  • Preheat the oven to 425℉. Line a jumbo muffin pan with 10 liners and set aside. If using regular liners, this recipe makes 12-15 depending on how full you fill them. Melt the butter and prepare to measure the rest of your ingredients as it cools.
    1/2 cup butter
  • In a medium-sized bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.
    2 1/2 cups all-purpose flour, 2 1/2 tsps baking powder, 1 tsps baking soda, 1/4 tsp salt, 2 tsps cornstarch
  • In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.
    zest of 1 large lemon, 1 cup white sugar
  • Add in lemon juice, oil, butter, buttermilk, egg, egg yolk, and vanilla. Whisk until well combined. It's okay if it is clumpy.
    3 tbsp oil, 1 large egg, 1 large egg yolk, 3 tbsp lemon juice, 1 cup buttermilk*, 2 tsps vanilla
  • Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
  • In the bowl with the raspberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
    1 1/2 cups fresh raspberries
  • Add the raspberries and mix in a few times.
  • Evenly divide the batter between the muffin liners.
  • Sprinkle streusel on top.
  • Bake the muffins at 425°F for 5 minutes (regardless of the muffin pan size you use), then turn down to 375°F and bake for an additional 20-25 minutes (15-18 minutes in regular liners). The muffins are ready when they a toothpick inserted comes out clean.
  • Enjoy!!