Irresistible Lemon Raspberry Crumble Muffins

Introduction

Hey there! I’m Jenny, and today I’m excited to share my delicious Lemon Raspberry Crumble Muffins with you. These muffins are a delightful combination of tart lemons and sweet raspberries, topped with a crunchy crumble. Trust me; they’re hard to resist!

As a busy mom, I know how important it is to whip up quick and tasty treats. That’s why I love these muffins. They’re perfect for breakfast, snacks, or even dessert. Plus, they’re a great activity to tackle with my son in the kitchen!

Ingredients

Gathering fresh ingredients is the first step to success. Here’s what you’ll need:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tablespoon lemon zest
• 1 cup fresh raspberries
• 1 cup rolled oats
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup cold unsalted butter, cubed

Timing

When it comes to baking, timing is everything! Here’s a quick breakdown:

• Preparation Time: 15 minutes
• Baking Time: 20-25 minutes
• Total Time: 40-45 minutes

With just under an hour, you’ll have these delightful muffins ready to enjoy. It’s a perfect option for busy mornings or unexpected guests!

Step-by-Step Instructions

Follow these simple steps to create your own Lemon Raspberry Crumble Muffins:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures an even bake for your muffins.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, mix the buttermilk, melted butter, eggs, and lemon zest until well blended.
4. Combine All Ingredients: Pour the wet mixture into the dry ingredients. Stir gently just until combined, then fold in the raspberries.
5. Create the Crumble: In a separate bowl, combine the oats, brown sugar, cinnamon, and cubed butter. Mix until crumbly.
6. Fill Muffin Cups: Line a muffin tin with liners and fill each cup about 2/3 full with batter. Top each muffin with the crumble mixture.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm!

Nutritional Information

Each muffin is approximately:

• Calories: 220
• Fat: 10g
• Carbohydrates: 32g
• Protein: 4g
• Sugar: 10g

These muffins make for a delicious treat without overwhelming your diet. They are perfect for a balanced breakfast or a mid-afternoon snack!

Healthier Alternatives

If you’re looking to make these muffins a bit healthier, consider these alternatives:

• Use whole wheat flour instead of all-purpose flour for added fiber.
• Substitute Greek yogurt for buttermilk to boost protein content.
• Try using honey or maple syrup instead of granulated sugar.
• Reduce the amount of sugar by half; the natural sweetness of the raspberries can compensate.

Serving Suggestions

These Lemon Raspberry Crumble Muffins are wonderfully versatile! Here are some serving suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
• Pair them with a cup of tea or coffee for a cozy breakfast.
• Enjoy them alongside yogurt and fresh fruit for a nutritious brunch.

Common Mistakes to Avoid

Even experienced bakers can run into hiccups. Here are some common mistakes to avoid:

• Overmixing the batter can lead to dense muffins. Mix just until combined!
• Not measuring ingredients accurately can throw off the balance. Use a kitchen scale or measuring cups for best results.
• Skipping the cooling step can make the muffins gummy. Allow them to cool before diving in!

Storage Tips

To maintain freshness, follow these storage tips:

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze muffins in a freezer-safe bag for up to 3 months. Just thaw and enjoy!

Conclusion

In conclusion, these Lemon Raspberry Crumble Muffins are a delightful way to bring a burst of flavor to your table. Whether for breakfast or a treat, they’re sure to become a family favorite!

Cooking isn’t just about the food; it’s about creating memories. So grab your apron, get your little ones involved, and enjoy the process of making these irresistible muffins!

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries work well, but be sure to thaw and drain them to avoid excess moisture in the batter.

Can I substitute other fruits?

Absolutely! Blueberries or blackberries would make great alternatives and can add a different twist to the flavor profile.

What can I do with leftover muffins?

You can freeze them for later, crumble them over yogurt, or even use them in a bread pudding!

Final Thoughts

Thank you for joining me in exploring these Lemon Raspberry Crumble Muffins. I hope you and your family enjoy making and eating them as much as we do! If you try the recipe, please share your experience in the comments below. Happy baking!

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