Raspberry-Lemon Streusel Muffins

Name: Raspberry-Lemon Streusel Muffins
Yield: Makes 16 muffins
Ingredients: 1 cup (115 g) fresh or frozen raspberries; 2 tsp grated lemon zest; ¼ cup (60 ml) avocado oil or canola oil; ¼ cup (60 ml) avocado oil or canola oil; 4 tbsp (60 g) unsalted butter, at room temperature; 1 cup (115 g) fresh or frozen raspberries; 2 tbsp fresh lemon juice; 1 cup (450 g) sour cream; 2 large eggs; ⅔ cup (140 g) sugar; ¼ tsp kosher salt; 1 tsp pure vanilla extract; 1 cup (115 g) all-purpose flour; ½ tsp baking soda; ½ tsp kosher salt; 2 cups (250 g) all-purpose flour; 2 tsp baking powder; 6 tbsp (90 g) unsalted butter, melted

Preparation info

Makes
16
muffins

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

These light, cakey muffins contain bursts of fresh raspberries and tangy lemon zest, all topped with a crunchy sweet streusel. To change it up, swap out the raspberries for blueberries and add orange zest instead of lemon.

Ingredients

For the Streusel

6 tbsp (90 g) unsalted butter, melted
1 tsp pure vanilla

Breakfast
Brunch
Bread
Vegetarian

Method

To make the streusel, in a medium bowl, stir together the melted butter and vanilla. In another bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter mixture and stir until evenly blended and crumbly. Set aside.

Preheat the oven to 400°F (200°C)