Look no further, this raspberry lemon streusel muffin is so delicious and packed with amazing flavor of raspberry and lemon. This will become a go to recipe that you will make year round. I think this is the best raspberry lemon muffin with a streusel topping you will find. The raspberries and lemon add a nice level of sweetness with out being over powering.
This muffin is great for people looking for easy make ahead breakfast ideas that you can just grab and go. I, also, like to make it for when we go camping, so we can have a quick grab and go breakfast or snack. Its really delicious anytime of the day.
This muffin has a great raspberry and lemon flavor without being over powering. The streusel topping adds a nice level of sweetness and texture to this muffin. I know this may sound weird to add cream cheese to this but trust me, its delicious and people will never guess there is cream cheese added to the recipe. The cream cheese will make the muffin moist and delicious.
With adding frozen raspberries, this keeps the recipe very budget friendly and can be made all year round. This is a great recipe to share with others. This would be great served for a brunch, at baby shower or bridal shower; its a crowd pleaser.
Raspberry Lemon Streusel Muffin
Ingredients
- Muffins:
- 1 Cup All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 Egg
- 1/2 Cup Sugar
- 4oz Cream Cheese
- 1 tsp Pure Vanilla Extract
- 1 tsp Lemon Extract
- 1/4 Cup Olive Oil
- 1 Cup frozen or fresh Raspberries
- Topping:
- 1/2 Cup Flour
- 1/2 Cup Brown Sugar
- 1/3 Cup softened Butter
Directions
- Step 1 Preheat oven to 375°F
- Step 2 Line muffin pan with paper liners
- Step 3 Mix flour, baking powder, baking soda and salt, set aside
- Step 4 In another bowl, add egg, sugar, cream cheese, oil, vanilla extract and lemon extract, and mix with an electric until combined.
- Step 5 Add dry ingredients to wet ingredients, mix until combined
- Step 6 Fold 1/2 cup frozen raspberries to the batter
- Step 7 Make streusel topping, add flour and brown sugar to bowl and cut in the butter with a pastry cutter until crumbles the size of peas form
- Step 8 Add batter to lined muffin pan, about 1/2 full
- Step 9 Add the remaining frozen raspberries on top of the batter, about 3 raspberries on each muffin
- Step 10 Top with streusel topping
- Step 11 Bake about 20 minutes or until a toothpick inserted in the center comes out clean
- Step 12 Cool and store in a air tight container