Ingredients (8 muffins – tulip cases 5 x 7.5 cm)

• 🧈140g softened butter
• 🍬160g sugar
• 🍋Zest of 1 lemon (5g)
• 🥚2 eggs (M)
• 🥛100ml semi-skimmed or whole milk
• 🍶100g plain Greek yogurt
• 🍋60ml lemon juice
• 🌾260g 0000 or pastry flour
• 🥄12g baking powder
• 🩷130g frozen raspberries

Ingredients: Crumble

• 🧈70g butter
• 🍬70g sugar
• 🌾100g flour
• 🍋Zest of half a lemon

Elaboration

1. ♨️Preheat the oven to 170ºC and prepare a muffin or cupcake tray with the liners (I used 8 units).
2. 💛In a bowl, make the crumble by mixing all the ingredients until you get a sandy texture with clumps. Set aside.
3. 🧈In another bowl, beat the butter until creamy. Add the sugar and lemon zest and beat until well combined.
4. 🥚Add the eggs and beat until combined.
5. 🥛Add the milk and yogurt, and mix until combined.
6. 🍋Add the lemon juice and mix.
7. 🌾Add the flour along with the baking powder. Mix and beat just until there are no lumps.
8. 🩷Finally, add the frozen raspberries and gently fold them in without breaking them.
9. 🫗Divide the batter among the liners, top with the crumble, and bake at 170ºC for about 30–35 minutes. Before removing from the oven, check that a toothpick comes out clean.

1. ❄️Let cool on a wire rack.
2. 😋Enjoy!

The aroma that fills the house while they bake is simply irresistible 😍.

I hope you’re encouraged to make this recipe and enjoy these muffins as much as I do 🤗.