Lemon Raspberry Muffins Recipe

INGREDIENTS

• ¼ cup unsalted butter 57 grams, room temperature (½ stick)
• ¾ cup granulated sugar 150 grams
• 1 large egg 50 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 1 lemon juiced and zested (about 2 tablespoons juice + 1 tablespoon zest)
• ½ cup milk 114 grams
• 2 cups all-purpose flour 240 grams
• 2 teaspoons baking powder 8 grams
• ½ teaspoon kosher salt
• 1½ cups fresh raspberries 180 grams

FOR THE STREUSEL TOPPING

• ½ cup brown sugar 107 grams
• ⅓ cup all-purpose flour 40 grams
• 2 teaspoons grated lemon zest 4 grams, from 1 lemon
• ¼ cup unsalted butter 57 grams, cold and cubed (½ stick)

EQUIPMENT

• Kitchen Scale (optional)
• Muffin Tin
• Hand Mixer

Instructions

• Preheat oven to 375°. Line a 12-count muffin tin with paper liners. Set aside.
• In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the egg, vanilla, and the zest and juice of the lemon. Mix well, then beat in the milk.¼ cup unsalted butter,¾ cup granulated sugar,1 large egg,1 teaspoon pure vanilla extract,1 lemon,½ cup milk
• In a separate medium-sized bowl, combine the flour, baking powder, and salt.2 cups all-purpose flour,2 teaspoons baking powder,½ teaspoon kosher salt
• Gently mix the wet and dry ingredients until just combined.
• Gently fold in the raspberries.1½ cups fresh raspberries
• Fill each well of the prepared muffin tin ¾ full with batter. Set aside.
• Make the streusel topping: In a small bowl, combine brown sugar, flour, and lemon zest.½ cup brown sugar,⅓ cup all-purpose flour,2 teaspoons grated lemon zest
• Cut in the butter with a fork or pastry cutter until crumbly.¼ cup unsalted butter
• Sprinkle the streusel evenly over each muffin.
• Bake 25 minutes, or until a toothpick inserted in muffin comes out clean.
• Cool slightly and serve!

NOTES

• Feel free to use your favorite oil/fat in place of the butter in the cupcakes, such as vegetable oil, shortening, or coconut oil. 
• For a more lemony flavor, use lemon extract in place of (or in addition to) the vanilla extract.
• Use whatever milk you have on hand. Plant-based milks work well in these muffins.
• You can swap the lemon for orange.
• You can use frozen raspberries in these muffins; do not thaw them!
• You can swap the raspberries for other berries, such as blueberries or chopped strawberries.
• Use room temperature eggs and butter for the best results. 
• Don’t over-mix the batter. Stir the ingredients just until incorporated, then gently fold in the berries.
• Line the muffin tin wells with a tablespoon of rice each before adding the liners to prevent greasy bottoms.
• Let the baked muffins cool in the tin for 5 minutes before removing to prevent the muffins from falling apart.

Storage: Store lemon raspberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.