Raspberry lemon crumb muffins
Raspberry lemon crumb muffins
Muffins are a weakness of mine. They are great with coffee and tea and I could eat them any time of the day.
They are easy to make and they freeze well to pull out and warm to eat anytime. They stay fresh in a zip lock bag for 2-3 days also. I like to make them mini muffin size also for brunch buffets where you want variety of pastries.
Make sure you don’t skimp on the lemon zest. That what gives it a nice lemon tone. Don’t over-bake them! It will dry them out.
Raspberry lemon crumb muffins
Bake 400. 16-21 minutes.
1 ¾ cup A.P flour
2 tsp baking powder
½ 2tsp baking soda
Pinch salt
¾ cup sugar
Zest of 2 lemons
1 tsp lemon extract
1 egg
¾ cup milk
1/3 cup oil
½ cup sour cream
1 ½ cup fresh or frozen raspberries
Crumb Topping
1/5 cup brown sugar
¾ cup A.P .flour
4 TBSP cold butter
- Mix oil, milk, egg, sugar, lemon zest and extract together.
- Sift flour, baking soda, salt and baking powder together and fold into the wet ingredients. (if it’s a bit lumpy that is fine)
- Fold in sour cream and raspberries,
- Scoop into well-greased muffin pans or put into cupcake liners
- Combine all topping ingredients and cut with a fork to mash up the butter, make sure it’s cold. You want chunks of butter. The mixture will look like pebbles. Press on top of muffin batter so it sticks.
- Bake for 16 minutes but check with a toothpick if it’s done, if not put back in for a few minutes at a time, making sure not to over bake.
- Sprinkle with confectioner’s sugar when they are cooled.