Lemon Raspberry Muffins Recipe

Course: Breakfast, muffins

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 262kcal

Author: Becky Hardin - Easy Dessert Recipes

The sweet and tart lemon raspberry muffins are so easy to make, and simply delicious.

Print Recipe

Equipment

Kitchen Scale (optional)
Muffin Tin
Hand Mixer

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)

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.

Storage: Store lemon raspberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition