This lemon raspberry muffin recipe is easy to make using fresh raspberries and a great recipe for a quick breakfast or a friendly brunch that uses pantry staples.
Preheat the oven to 400°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
Sift together 2 cups of flour, salt, and baking powder in a small bowl and set aside.
In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, lemon extract, vanilla extract, milk, and lemon juice.
Transfer the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
Rinse raspberries gently and dry with a paper towel. Toss raspberries with the remaining one tablespoon of flour.
Gently fold the raspberries into the muffin batter, being careful not to break the berries into pieces.
Divide batter between the 12 muffin cups in the prepared muffin tin, filling each cavity about ¾ of the way full.
Sprinkle a few additional raspberries over the top of the muffins, if desired.
To prepare the streusel, combine the flour, sugar, and cold butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.
Sprinkle streusel over the tops of the muffins.
Bake at 400 °F for 18-20 minutes, until a toothpick inserted in the center of the muffin comes out with a few moist crumbs.
Cool muffins in pan for 1-2 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
Storage:Store in an airtight container for 2-3 days or freeze for up to 1 month.Notes:Folding the raspberries into the batter does not take a lot of work, but do be careful to fold them in so gently that you don’t start breaking them into pieces. If the raspberries break down, the juice will discolor the muffin batter. Use firm raspberries so they are less likely to smash.Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them and make them tough. As soon as you can handle the hot pan, use a fork to lift out each muffin and get it onto a cooling rack.Do not overstir the batter. The muffins will be too dense and tough.These are flavor-packed muffins with bright citrus and tangy raspberries. They are medium density muffins with a nice chew and a sugary crumb topping.