1. How do you keep lemon raspberry muffins moist?

Use ingredients like sour cream or Greek yogurt to add richness and moisture. Avoid overmixing the batter, which can lead to dense muffins. Also, storing them in an airtight container once cooled helps lock in softness for days.

2. What’s the difference in the BBC version of lemon and raspberry muffins?

The BBC version tends to focus on precise measurements using a scale, allowing for consistent texture and taste. These recipes often rest the batter briefly before baking to encourage a taller, more even rise.

3. Are easy lemon raspberry muffins still flavorful?

Absolutely. Simple versions still include fresh or frozen raspberries, lemon zest, and a quick streusel topping. These ingredients pack plenty of flavor without adding extra steps.

4. Can lemon raspberry muffins with streusel be made healthier?

Yes. Swap part of the all-purpose flour with whole-wheat, use honey or maple syrup instead of refined sugar, and choose Greek yogurt or coconut oil to boost nutrition while keeping the muffins moist and tender.

Lemon Raspberry Muffins with Streusel

Description

“Moist and fluffy lemon raspberry muffins topped with a buttery streusel—easy to make and perfect for brunch or snacking.”,

Ingredients

Scale

`1 ½ cups all-purpose flourcup whole wheat flour

¾ cup granulated sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

Zest of 1 lemon

2 eggs

⅓ cup melted coconut oil (or butter)

¾ cup plain Greek yogurt

¼ cup lemon juice

1 tsp vanilla extract

1 ¼ cup fresh or frozen raspberries

Streusel:

¼ cup flour

2 tbsp brown sugar

2 tbsp granulated sugar

2 tbsp butter, chilled`

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Instructions

`Preheat oven to 375°F and line a muffin tin with paper liners.

In a large bowl, whisk flours, sugar, baking powder, baking soda, salt, and lemon zest.

In another bowl, whisk eggs, melted coconut oil, yogurt, lemon juice, and vanilla.

Combine wet and dry ingredients; mix gently until just combined.

Fold in raspberries carefully.

For streusel: mix flour, sugars, and cold butter until crumbs form.

Scoop batter into liners ¾ full and top with streusel.

Bake for 18–20 minutes or until golden and a toothpick comes out clean.

Cool before serving.`),

notes:p(`Use Greek yogurt or sour cream for extra moisture.

Do not overmix the batter to keep muffins light.

Frozen raspberries can be used without thawing.

Nutrition

Serving Size: 1
Calories: 210"
Sugar: 14g
Sodium: 160
Fat: 8g",
Saturated Fat: 5G
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 35mg"
Fiber: :"30g"
Protein: 0g,
Cholesterol: "4g"