Lemon Raspberry Streusel Quick Bread
Luscious lemon quick bread with fresh raspberries dispersed throughout and topped with a light lemony streusel. Perfect for muffins or a loaf.
Servings: 14 muffins
Ingredients
- (recipe adapted from Baker Bettie’s Better Baking Book)
- 2 1/4 cups (272g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 Tablespoon (10g) baking powder
- ½ teaspoon kosher salt
- 1 large egg room temperature
- ⅔ cup (151g) milk
- ½ cup (113g) neutral flavored oil (canola)
- 4 Tablespoons (56g) fresh squeezed lemon juice
- 4 Tablespoons grated lemon zest
- 2 cups fresh raspberries lightly tossed with 1 Tablespoon flour
Simple Streusel Topping
- **Make before starting the muffin batter.
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- 2 Tablespoons unsalted butter
- 2 Tablespoons lemon zest
Instructions
- At least 30 minutes before baking, measure the milk and set out with the egg and raspberries to allow to come to room temperature.
- Preheat oven to 400° F and prepare muffin tins with liners. Or for loaf, preheat oven to 350° F and spray loaf pan with non-stick spray. (Recipe will make approximately 14-16 muffins or one loaf.)
- Make streusel before beginning to make the muffin batter: Whisk together sugar, flour and zest. Stir in the melted butter and mix with your hands until crumbly. Set aside.
- In a large mixing bowl, whisk together dry ingredients—flour, sugar, baking powder, and salt.
- In a small bowl, lightly toss fresh raspberries with 1 Tablespoon flour (enough to lightly coat each raspberry—but not break the raspberries apart).
- In a separate bowl, whisk together wet ingredients—egg, milk, oil, lemon juice and 2 TBS lemon zest.
- Pour wet ingredients into the dry ingredient bowl.
- Stir for about 30 seconds with a spoon or rubber spatula until just combined. The batter should still be lumpy.
- Gently fold in the raspberries—trying to keep the fresh raspberries whole.
- Fill the muffin liners with the batter to about a ½ inch from the top of the liner.
- Sprinkle streusel liberally on each muffin or across the top of the loaf.
- Bake at 400° F for 16-20 minutes for muffins (or a loaf at 350° F for 50 minutes) or until lightly brown and the tops spring back when gently touched, or a toothpick is inserted in the center and comes out almost clean (with a few small crumbs attached).
- Let the muffin trays/loaf pan cool on a cooling rack for at least 10 minutes before serving.
- Store uneaten muffins/loaf covered in foil or plastic wrap in refrigerator for up to 3 days.