Lemon Raspberry Muffins
Lemon Raspberry Muffins are sweet and tart, tender and fluffy, and the perfect addition for your next breakfast or brunch.
Servings: 12 muffins
Ingredients
Muffin Batter
- ¼ cup butter softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon zested and juiced
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups fresh raspberries
Topping
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 2 teaspoons grated lemon zest (from a second lemon)
- ¼ cup cold butter cubed
Instructions
- Preheat oven to 375 degrees. Place paper liners into the cups of a 12 count muffin pan.
- In a large mixing bowl and with an electric mixer at medium speed, cream butter and sugar together until light and fluffy; 2-3 minutes. Beat in egg, vanilla, and the zest and juice of one lemon. Beat in milk.
- In a medium size bowl mixing bowl, combine flour, baking powder and salt. Gently mix into the wet ingredients until just combined. Gently fold in the raspberries.
- Fill paper-lined muffin cups three-fourths full. *Note - if you don't want to use paper liners, be sure to grease the muffin pan really well.
- In a small bowl, combine brown sugar, flour and 2 teaspoons lemon zest. Cut in butter with fork or pastry cutter until crumbly. Sprinkle over each muffin.
- Bake muffins in the preheated oven for about 25 minutes, or until a toothpick inserted in muffin comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
Nutrition
Calories: 263kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 178mg | Potassium: 163mg | Fiber: 2g | Sugar: 23g | Vitamin A: 280IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 1mg
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