Raspberry & Lemon Yoghurt Muffins with Streusel Topping

Begin by preheating your oven to 180°C (fan 160°C) and lining a 12-cup muffin tin with paper cases. Position the rack in the center of the oven for even heat distribution. Select the freshest raspberries possible – they should be plump, deeply colored, and free from any soft spots or mold. If using frozen raspberries, do not thaw them first, as this will prevent them from bleeding too much color into the batter.

Prepare the streusel topping first by combining the flour, brown sugar, and cinnamon in a small bowl. Add the cold butter cubes and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some larger buttery pieces. The mixture should hold together when squeezed but still be crumbly. Set aside while you prepare the muffin batter.

In a large mixing bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt. Make sure these dry ingredients are well combined, as proper distribution of the leavening agents is crucial for even rising. Create a well in the center of the flour mixture and set aside.

In another bowl, whisk together the Greek yoghurt, vegetable oil, eggs, lemon zest, vanilla extract, and caster sugar until the mixture is smooth and well combined. The yoghurt should be at room temperature for best results – if it’s cold from the refrigerator, let it sit out for 15 minutes before using. The lemon zest should be finely grated, avoiding the bitter white pith underneath.

Pour the wet ingredients into the well in the flour mixture and use a large spoon or spatula to gently fold everything together. The key to tender muffins is minimal mixing – stop as soon as the flour is just incorporated and the mixture looks slightly lumpy. Overmixing will develop the gluten in the flour, resulting in tough, dense muffins.

Gently fold the raspberries into the batter with just a few strokes, being careful not to burst them or overmix the batter. If the raspberries seem very juicy, you can toss them lightly in a tablespoon of flour before folding them in, which will help prevent them from sinking to the bottom of the muffins during baking.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise without overflowing. Use an ice cream scoop or large spoon to portion the batter consistently. Sprinkle the prepared streusel topping evenly over each muffin, pressing it lightly into the surface so it adheres during baking.

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a skewer inserted into the center comes out with just a few moist crumbs clinging to it. The tops should spring back lightly when pressed, and the streusel should be golden and crispy. Avoid opening the oven door during the first 18 minutes of baking, as this can cause the muffins to sink.

Allow the muffins to cool in the tin for 5 minutes before carefully removing them to a wire rack. This brief cooling period prevents the muffins from falling apart while still warm and tender. Once completely cool, store in an airtight container for up to 4 days, or wrap individually and freeze for up to 3 months.

These muffins are perfect for breakfast on the go, afternoon tea, or packed lunches. The combination of tart raspberries, bright lemon, and creamy yoghurt creates a sophisticated flavor profile that appeals to both children and adults. For extra indulgence, try serving them warm with a pat of butter or a drizzle of honey.