Raspberry Lemon Muffins with Streussel Topping

lemon rasp muffins

OMG.  These muffins are SO good.  My mouth is literally watering right now because I want one.  These are more of a sweet muffin, and perfect for a little tasty afternoon snack.  Just do yourself a favor and make them—you’ll thank me later.

YIELD: 12 muffins

TIME: 45 minutes

(for muffins)
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon, chopped finely
8 oz fresh raspberries (frozen will work too)
(for streussel topping)

1/4 cup sugar
2 tbsp flour
2 tbsp cold butter, chopped into pieces

Preheat oven to 400 degrees. Butter muffin tins. Combine flour, sugar, baking powder and salt; blend well. In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly. Slowly stir egg mixture into the flour mixture until well blended. Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins. For the streusel topping, combine ingredients with your hands until flaky and crumbly.  Sprinkle the streusel topping on top of each muffin. Bake in the oven for 15-17 minutes or until lightly browned.

Hope y’all enjoy!

xoxo, Sara


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