Lemon Raspberry Muffins are the perfect mix of tart and sweet. If you’re looking for an easy (and delicious) way to brighten up your day, look no further than these muffins!
Lemon Raspberry Streusel Muffins
There’s nothing quite like a freshly baked muffin, and these Lemon Raspberry Muffins are the perfect combination of sweet and tart.
The streusel topping is crispy and sugary, while the muffin itself is fluffy and moist. The raspberries add a lovely pop of color and flavor, and the lemon zest gives the whole thing a zingy kick.
Why You’ll Love this Recipe for Lemon Raspberry Muffins:
- Easy: Although these muffins are made completely from scratch, they are easy enough for any baking novice to whip up.
- Perfect Flavors: These lemon raspberry muffins have the perfect combination of sweet and tart to give your taste buds little pizazz.
- Great anytime: These muffins make a quick and easy breakfast solution, but they are also good as a snack or after dinner treat.
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How to Make Lemon Raspberry Muffins
Be sure to see the recipe card below for full ingredients & instructions!
- Combine ingredients according to the recipe card, then gently fold in the raspberries.
- Fill each muffin well ¾ of the way full with the batter and set to the side.
- Combine ingredients to make the streusel topping, then cut in the butter using a fork or a pastry cutter until it becomes crumbly.
- Sprinkle the streusel topping over the batter in each muffin well, and bake.
- Allow the lemon raspberry muffins to cool slightly.
- Serve and Enjoy!
Ingredient Notes
- Use room temperature eggs and butter for the best results.
- Don’t over-mix the batter. Stir the ingredients just until incorporated, then gently fold in the berries.
- Line the muffin tin wells with a tablespoon of rice each before adding the liners to prevent greasy bottoms.
- Let the baked muffins cool in the tin for 5 minutes before removing to prevent the muffins from falling apart.
- Feel free to use your favorite oil/fat in place of the butter in the cupcakes, such as vegetable oil, shortening, or coconut oil.
Nope! You can use an equal amount of vegetable oil or coconut oil in place of the butter. In the streusel, I recommend using butter or a vegan butter that stays relatively solid at room temperature. Cold coconut oil may also work.
Yes, you can! Do not thaw the raspberries before adding them. You may need to add an additional 2-3 minutes to the bake times, so keep a close eye on them.
To make these muffins gluten-free, use a gluten-free 1:1 baking flour, such as Cup4Cup or Measure for Measure, in place of the all-purpose flour in the muffins and the topping.
If your muffins are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Sometimes, the butter seeps out of muffins as they bake. To prevent greasy bottoms, place a tablespoon of uncooked rice in each well of your muffin tin before adding the liners to absorb excess fat.
Dry muffins can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
These Lemon Raspberry Streusel Muffins are bursting with fresh flavor! The tender, buttery muffins are studded with tart raspberries and topped with a sweet and crumbly streusel. They’re perfect for brunch, dessert, or an afternoon snack.
These muffins are best served warm, straight out of the oven, with a cup of coffee or tea. But they’re also pretty darn good at room temperature, so if you need to make them ahead of time, they’ll still be delicious.
Make Ahead Instructions
Lemon raspberry muffins can be made up to 2 days in advance of when you plan to serve them. Store in an airtight container on the counter until ready to serve.
Storage Instructions
Store leftover lemon raspberry muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Freezing Instructions
Freeze lemon raspberry muffins in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Substitutions
- Feel free to use your favorite oil/fat in place of the butter in the cupcakes, such as vegetable oil, shortening, or coconut oil.
- For a more lemony flavor, use lemon extract in place of (or in addition to) the vanilla extract.
- Use whatever milk you have on hand. Plant-based milks work well in these muffins.
- You can swap the lemon for orange.
- You can use frozen raspberries in these muffins; do not thaw them!
- You can swap the raspberries for other berries, such as blueberries or chopped strawberries.
Tips for the Best Lemon Raspberry Muffins
- Use room temperature eggs and butter for the best results.
- Don’t over-mix the batter. Stir the ingredients just until incorporated, then gently fold in the berries.
- Line the muffin tin wells with a tablespoon of rice each before adding the liners to prevent greasy bottoms.
- Let the baked muffins cool in the tin for 5 minutes before removing to prevent the muffins from falling apart.
There’s no better way to start your summer day than to enjoy a fresh baked Lemon Raspberry Streusel Muffin. They’re fun to make and full of flavor!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Lemon Raspberry Muffins Recipe
Ingredients
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- ¾ cup granulated sugar 150 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1 lemon juiced and zested (about 2 tablespoons juice + 1 tablespoon zest)
- ½ cup milk 114 grams
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon kosher salt
- 1½ cups fresh raspberries 180 grams
For the Streusel Topping
- ½ cup brown sugar 107 grams
- ⅓ cup all-purpose flour 40 grams
- 2 teaspoons grated lemon zest 4 grams, from 1 lemon
- ¼ cup unsalted butter 57 grams, cold and cubed (½ stick)
Equipment
- Kitchen Scale (optional)
- Muffin Tin
- Hand Mixer
Instructions
- Preheat oven to 375°. Line a 12-count muffin tin with paper liners. Set aside.
- In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the egg, vanilla, and the zest and juice of the lemon. Mix well, then beat in the milk.¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 lemon, ½ cup milk
- In a separate medium-sized bowl, combine the flour, baking powder, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
- Gently mix the wet and dry ingredients until just combined.
- Gently fold in the raspberries.1½ cups fresh raspberries
- Fill each well of the prepared muffin tin ¾ full with batter. Set aside.
- Make the streusel topping: In a small bowl, combine brown sugar, flour, and lemon zest.½ cup brown sugar, ⅓ cup all-purpose flour, 2 teaspoons grated lemon zest
- Cut in the butter with a fork or pastry cutter until crumbly.¼ cup unsalted butter
- Sprinkle the streusel evenly over each muffin.
- Bake 25 minutes, or until a toothpick inserted in muffin comes out clean.
- Cool slightly and serve!
Notes
- Feel free to use your favorite oil/fat in place of the butter in the cupcakes, such as vegetable oil, shortening, or coconut oil.
- For a more lemony flavor, use lemon extract in place of (or in addition to) the vanilla extract.
- Use whatever milk you have on hand. Plant-based milks work well in these muffins.
- You can swap the lemon for orange.
- You can use frozen raspberries in these muffins; do not thaw them!
- You can swap the raspberries for other berries, such as blueberries or chopped strawberries.
- Use room temperature eggs and butter for the best results.
- Don’t over-mix the batter. Stir the ingredients just until incorporated, then gently fold in the berries.
- Line the muffin tin wells with a tablespoon of rice each before adding the liners to prevent greasy bottoms.
- Let the baked muffins cool in the tin for 5 minutes before removing to prevent the muffins from falling apart.
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