Ingredients
Scale
- For the Almond Streusel:
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup sliced almonds, slightly crushed
- 3 tablespoons cold unsalted butter, cubed
- For the Muffin Batter:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup plain Greek yogurt
- 1/4 cup whole milk
- 1 tablespoon lemon zest (about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries (frozen may be used; do not thaw)
Instructions
- Step 1: Preparation and Oven Setup: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Zest and juice your lemons, ensuring no seeds fall into the juice.
- Step 2: Create the Almond Streusel: In a small bowl, combine 1/3 cup flour, 1/3 cup sugar, and the sliced almonds. Add the cold, cubed butter. Use a fork or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set this aside in the refrigerator to keep the butter cold while you prepare the batter.
- Step 3: Mix the Dry Ingredients: In a large mixing bowl, whisk together 2 cups of flour, 3/4 cup sugar, baking powder, baking soda, and salt. Ensure there are no large clumps of flour. Create a well in the center of the mixture to receive the wet ingredients.
- Step 4: Combine the Wet Ingredients: In a separate medium bowl, whisk the melted butter, eggs, Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract until smooth and well combined. The Greek yogurt helps create a thick, creamy consistency that leads to a moist muffin.
- Step 5: Fold the Batter and Berries: Pour the wet ingredients into the well of the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; a few streaks of flour are fine. Carefully fold in the raspberries, being gentle so you do not crush the fruit and turn the batter pink.
- Step 6: Assemble and Bake: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Generously sprinkle the chilled almond streusel over the top of each muffin. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Cook Time: 45 minutes