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Recipes
Raspberry Lemon Streusel Muffins
 

Servings : 9 Large or
                   12 Standard size

 
Ingredients:
 
Streusel Topping:
1/4 cup  melted butter or margarine
1/2 cup  all purpose flour
2 Tbsp.  sugar
1-1/2 tsp.  finely shredded lemon peel
    

Muffins:  
2-1/2 cups  all purpose flour
2 tsp.  baking powder
1 tsp.  baking soda
1-1/3 cup  sugar
1 Tbsp.   finely shredded lemon peel
1  egg
    
 
1 cup  buttermilk
1/2 cup  melted butter or margarine
1 Tbsp.  lemon juice
1-1/2 cups (about 6 oz)   whole raspberries
1 Tbsp.  flour
    
Directions:
Preheat oven to 400°. Stir all streusel ingredients together to form soft, crumbly dough. Set aside.

Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries. Using paper muffin cup liners, fill each cup until 1/4” from top. Crumble streusel topping over each.

Bake for 15 minutes, then reduce heat to 350° and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertip