Lemon Raspberry Muffins (streusel topping)

Raspberries and lemon are classic flavors and muffins are essential in every home baker's repertoire.

We already have raspberry muffins, by far the most popular in this blog. And the finger-licking lemon poppy seed muffins.

These are a mix of both, with intense lemon flavor and tangy raspberries in the batter. Adding a crumb topping and lemon glaze makes them memorable.

They're crunchy, soft, moist, very flavorful and simple to make.

Why make this recipe

• Quick and easy: the batter comes together in no time, so you can whip them up at a moment's notice.
• Eating them warm: they're great after 10-15 minutes of cooling down.
• Make ahead: they keep well for a day at room temperature, covered or in an airtight container, and freeze wonderfully. I suggest warming them in a medium oven (350°F/180°C) before eating.
• Adaptable: use fresh raspberries or frozen ones. Skip the glaze and they'll still be amazing.

Ingredient list

• Raspberries: you can use fresh or frozen berries, both work well.
• Fresh lemon juice.
• Lemon zest: a Microplane zester/grater is a great tool for this.
• White granulated sugar.
• Light brown sugar: it's used for the streusel and you can use all white sugar.
• Milk: whole or reduced-fat milk, and even almond milk can be used.
• Unsalted butter.
• Vegetable oil: we use sunflower oil, which is neutral, but coconut oil, canola, or light olive oil can be used.
• Eggs: large, fresh.
• All-purpose flour.
• Baking powder: make sure it's not expired.
• Salt: I like using kosher salt when baking. But regular table salt works just fine.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 

Baking muffins

• Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
• Filling the pan: make sure you distribute raspberries in all of the muffin tins. I use an ice cream scoop to fill them with the same amount of batter. Don't go over ¾ of their capacity.
• When are the muffins done? Take the baking time given in the recipe as your guide and check five minutes earlier. See if the tester or toothpick comes out clean. All ovens are different, so it might take a few minutes more or less than specified.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Light mixing: you mustn't overmix the muffin batter.
• Raspberries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen raspberries. Add them to the batter straight from the freezer; no need to thaw them.
• Crumb topping: you can make it ahead and refrigerate it for a week or freeze it for a month. To use, let thaw in the fridge.