These sweet and tart Raspberry Lemon Streusel Muffins make ordinary mornings extra special! Moderately tart, sweet, and with small seeds, Oregon raspberries make delicious baked goods!
Raspberry Lemon Streusel Muffins
Ingredients
Streusel Ingredients
1/4 Cup melted butter
1/2 Cup all purpose flour
2 Tablespoons sugar
1-1/2 teaspoon finely shredded lemon peel
Muffins Ingredients
2-1/2 Cup all purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1-1/3 Cup sugar
1 Tablespoon finely shredded lemon peel
1 egg
1 Cup buttermilk
1/2 Cup melted butter
1 Tablespoon lemon juice
1-1/2 Cup (about 6 oz) whole frozen raspberries - do not thaw
1 Tablespoon flour
Preparation
Adjust oven rack to middle position and preheat oven to 400°F.
Step 1
Stir all streusel ingredients together to form soft, crumbly dough. Set aside.
Step 2
Whisk dry muffin ingredients and lemon peel together.
Step 3
In a separate bowl, combine all liquid ingredients.
Step 4
Add in dry ingredients and stir until almost fully incorporated.
Step 5
In a medium bowl, toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries.
Step 6
Using paper muffin cup liners, fill each cup until 1/2” from top. Crumble streusel topping over each.
Step 7
Bake for 15 minutes, then reduce heat to 350°F and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertip.