With a little practice, muffins can be a quick treat, and even better with the super flavor of local raspberries!

SmittenKitchen.com

Ingredients

Streusel:

5 tablespoons unsalted butter, melted

one pinch kosher salt

Slightly heaped 1/2 cup granulated sugar

1 cup all-purpose flour

Muffin Batter:

Half a medium lemon

1 large egg

2/3 cup plain unsweetened yogurt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cups all-purpose flour

8 ounces fresh or (ideally) frozen raspberries (1 1/2 cups fresh or 1 3/4 cups frozen)

Directions

Heat oven to 375°F

Prepare pan: Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. This ensures muffin spillover releases easily. Line 6 cups with muffin liners. If you’re using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup, which will keep the empty pockets from burning.

Make streusel: In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup of the flour until it forms a clumpy mixture. Scoop out 1/4 cup and set it aside in a small bowl; this will be your streusel topping.

Make muffin batter: Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add yogurt and egg and whisk to combine as smoothly as you can, but it’s okay if the batter doesn’t fully even out. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine, going several times more around the bowl than seems necessary. Add remaining 2/3 cup (90 grams) of flour and all of the berries and stir gently, just until the flour disappears.

Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.

Bake muffins: For 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let cool completely in the pan.

Stores well for at least 3 days.

Enjoy!