lemon-raspberry-streusel-jumbo-muffins-recipe.jpg|1
lemon-raspberry-streusel-jumbo-muffins-recipe.jpg|1

Lemon Raspberry Streusel Jumbo Muffins

Lemon Raspberry Streusel Jumbo Muffins
Begin the day with lovely bright, raspberry flavor. Topped with a sweet buttery streusel, these muffins are the beginning to a perfect morning!
  • Skill LevelBeginner
    Amount9 Jumbo Muffins
Print Recipe

Ingredients

    • Muffins

    • 2 1/2 cups all-purpose flour

    • 1 1/2 teaspoons baking powder

    • 1 teaspoon salt

    • 3/4 cup (1 1/2 sticks) butter, softened

    • 1 1/3 cups granulated sugar

    • 3 eggs

    • 1 teaspoon vanilla extract

    • 1 tablespoon lemon zest

    • 3/4 cup milk

    • 1 package (6 ounces) fresh raspberries

    • Topping

    • 2/3 cup all-purpose flour

    • 1/3 cup firmly-packed brown sugar

    • 1/4 cup (1/2 stick) butter, melted

    • Tools

    • Jumbo muffin pan

    • Baking spray

    • Mixing bowls

    • Electric mixer

    • Cooling rack

    Instructions

    Click to mark complete

    1. Preheat oven to 375°F. Prepare 9-cup jumbo muffin pan with vegetable pan spray.
    2. In a medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon zest; mix well. Alternately add flour mixture and milk; mixing until just combined. Gently fold in raspberries. Divide evenly among prepared cavities.
    3. For topping, in small bowl combine flour, brown sugar and butter. Stir until mixture is crumbly; sprinkle mixture over muffins.
    4. Bake 28-30 minutes or until golden brown around edges. Cool in pan on cooling grid 5 minutes. Serve warm or at room temperature.

    Notes

    How To

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