Lemon-Raspberry Streusel Muffins
Lemon-Raspberry Streusel Muffins offer a delightful burst of citrus and berry flavors with a sweet crumb topping, perfect for breakfast or teatime treats.
Ingredients
Instructions
- Sift together the flour, sugar, baking powder, and salt.
- Add the lemon yogurt, oil, eggs, and lemon peel to the dry ingredients, stirring just to moisten the batter.
- Gently fold in the raspberries.
- Divide the batter evenly among muffin cups and sprinkle with streusel topping if desired.
- Bake at 375°F (190°C) for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, be careful not to overmix the batter after adding the wet ingredients; a few lumps are okay. You can substitute blueberries for the raspberries if desired, or use Greek yogurt for extra protein. To enhance the lemon flavor, consider adding a bit of lemon juice or zest to the batter.
Serving Suggestions
These Lemon-Raspberry Streusel Muffins are perfect for brunch or as a light snack. Serve them warm with a dollop of whipped cream or a side of fresh fruit for a refreshing touch. They also pair beautifully with a cup of tea or coffee. For a delightful dessert, consider serving alongside Fanny'S Baby Food Cake.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. To reheat, simply microwave for about 15-20 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Raspberry Streusel Muffins contains roughly 446 calories, with 3g protein, 20g carbohydrates, and 40g fat. It is a good source of vitamin C (17% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just be sure to gently fold them into the batter while still frozen to prevent the color from bleeding too much into the batter. This will give you a lovely swirl effect and keep the muffins from becoming too watery.
What can I use instead of lemon yogurt?
If you don't have lemon yogurt, you can use plain yogurt and add a tablespoon of lemon juice and some extra lemon zest to mimic the flavor. Alternatively, vanilla yogurt works well, though it will alter the taste slightly.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them during the last few minutes of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).