With the winter blahs, and it being so so cold in Minnesota, I wanted a super fresh raspberry muffin and then I added a little lemon juice to give it a little zip an some crunchy finishign sugar on top!
PrintRaspberry Lemon Muffins
Raspberry Lemon Muffins that have a burst of flavor with a crunchy topping.
- Yield: 12 1x
Ingredients
Scale
Streusel:
- 1/4 cup flour
- 1/4 cup sugar
- 2 Tblsp Cold butter
- Raw Sugar for dusting
Muffins:
- 2 cups flour
- 1 cup sugar
- 2 tsp baking powder
- 3/4 cup milk
- 2 large eggs
- 5 Tablespoons vegetable oil
- 3 Tablespoons of melted butter
- 2 tsp vanilla
- splash of lemon juice
- 2 cups of fresh raspberries
Instructions
Preheat oven to 400 degrees and line a muffin cup pan with 12 liners.
Combine dry ingredients in a bowl, in a separate bowl, combine all wet ingredients.
Add dry ingredients to wet ingredients then mix well. Add the raspberries and stir lightly until mixed in. Add the streusel topping (mixed up) to the top, then sprinkle on raw sugar.
Spoon into baking cups and bake. Bake 18-22 minutes until done.
Test to make sure the center is done with a toothpick.