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Bakery-Style Fluffy Raspberry Muffins with Lemon Streusel

A close-up shot of a single, perfectly baked raspberry muffin topped with a generous layer of golden streusel crumb topping.
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I’m Alex, and I’m glad you are here. You can make incredibly moist, fluffy raspberry muffins that look like they came from a bakery. This easy recipe uses simple techniques to achieve tall domes and a bright lemon streusel topping. These are perfect for your next breakfast or brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup milk
  • 1 1/2 cups fresh or frozen raspberries
  • For the Lemon Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first. In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the lemon zest. Set this aside.
  3. In a medium bowl, whisk together the 2 cups of flour, baking soda, baking powder, and salt. This is your dry mixture.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This step helps create that fluffy texture you want.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. In a separate small bowl, whisk together the yogurt (or sour cream) and milk.
  7. Alternate adding the dry mixture and the wet mixture (yogurt/milk) to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  8. Gently fold in the raspberries. If you use frozen raspberries, do not thaw them; toss them with 1 teaspoon of flour before folding them in to prevent sinking.
  9. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top to encourage tall domes.
  10. Sprinkle the prepared lemon streusel topping generously over the top of each muffin.
  11. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest bakery-style domes, fill your muffin cups completely and start baking at a higher temperature (400°F) for the first 5 minutes. This initial blast of heat sets the edges quickly.
  • You can use fresh or frozen raspberries in this recipe. If using frozen, toss them lightly in flour before adding them to the batter.
  • If you want an extra layer of flavor, you can add a simple lemon glaze made from powdered sugar and lemon juice over the cooled muffins.

Nutrition

Find it online: https://www.purecookingjoy.com/bakery-style-fluffy-raspberry-muffins-lemon/

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