Raspberry Streusel Muffins

One-bowl muffins, scented with lemon zest and vanilla, and studded with tart raspberries that get soft and jammy in the oven. They’re not too sweet, topped with a buttery crumble, and stay moist for days.

Ingredients:

For the muffin batter:

• zest of 1 lemon, finely grated
• 140 grams granulated white sugar
• 1/4 teaspoon salt
• 1 large egg
• 40 grams neutral oil
• 30 grams unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 120 grams plain yogurt
• 130 grams all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 120 grams fresh or frozen raspberries (if using frozen, do not defrost them)

For the streusel (optional):

• 40 grams all-purpose flour
• 25 grams granulated white sugar
• 25 grams unsalted butter, cold
• a pinch of salt

Instructions:

1. Prepare the streusel: mix the butter, salt, sugar, and flour until a crumbly dough forms. Place in refrigerator until ready for use – this can be prepared up to 24 hours in advance.
2. Preheat oven to 180 Celsius or 350 Fahrenheit. Line a muffin tin with 6 bakery-style muffin liners, leaving a space between each one. (If you’re using regular liners, this recipe makes 8 smaller muffins. Check them for doneness earlier, accordingly.)
3. In a large bowl, whisk the egg, sugar, lemon zest and salt vigorously until thicker and lightened, about 3 minutes.
4. Add the oil and butter and whisk until fully combined, about 1 minute. Add the yogurt and vanilla extract and mix again.
5. Add the flour, baking soda and baking powder. With a spatula, fold them in partially, until you see a few streaks of flour. Be careful not to overmix the batter, as this will make the muffins dense and tough.
6. Add the raspberries and fold them in gently, being careful not to crush them.
7. Scoop the batter into the prepared muffin tins and sprinkle generously with the streusel. (If you’re not making the streusel, sprinkle the tops of the muffins with granulated sugar).
8. Bake for about 15-20 minutes, or until a toothpick comes out clean or with a few crumbs attached.
9. Enjoy! Muffins can be kept for up to 3 days in an airtight container.

adapted from caroline schiff‘s olive oil cake