We’re back! I wanted to make a tasty breakfast for my kids this morning to make up for the 9 hour car ride home yesterday. I decided fresh muffins (their favorite) would hit the spot. I love raspberry and lemon together and decided they would make a perfect breakfast muffin. I added streusel topping to make it extra special and oh my… these were unbelievably good. A perfect combination of sweet and tart – absolutely delicious.
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
Zest from 1 lemon, chopped finely
- 8 oz fresh raspberries (frozen would work too)
Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Combine flour, sugar, baking powder and salt; blend well. In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly. Slowly stir egg mixture into the flour mixture until well blended. Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins.
- 1/4 cup of white sugar
- 2 tbsp flour
- 2 tbsp cold butter, chopped into pieces
Combine all ingredients with fingers until flaky and crumbly.
Top each muffin with streusel topping. Bake in the oven for 15-17 minutes or until lightly browned (don’t over bake).
On a side note:
It was a long and very busy week visiting friends and family. My 20 year reunion was amazing – it was wonderful to catch up with all the people I grew up with. The time flew by quickly and it was hard to say goodbye.
WRHS Class of 1988 – 20 years later