What could be better than a delicious homemade muffin in the morning? A muffin that's packed with juicy raspberries and fresh lemon and topped with a tasty streusel.
These moist Raspberry Lemon Muffins are just that - perfect for a quick breakfast on the go or as a snack when you need something sweet.
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Why Raspberry Lemon Muffins are a must make
- Made with fresh raspberries and zesty lemon, they’re perfect for breakfast or a midday snack.
- The sweetness of the berries pairs perfectly with the tartness of the lemon, resulting in the best Raspberry Lemon Muffins.
- The flavors of these lemon raspberry streusel muffins are simply irresistible and really hits the taste buds with deliciousness.
- They’re also super easy to make - you can have a batch of fresh muffins in less than an hour.
Ingredients to make Lemon Raspberry Muffins
- all-purpose flour
- baking powder
- salt
- unsalted butter, room temperature
- white granulated sugar
- large egg
- pure vanilla extract
- lemon juice and the zest of the lemon
- whole milk
- fresh raspberries
Topping
- light brown sugar, firmly packed
- all-purpose flour
- grated lemon zest
- unsalted butter, cold and cubed
Equipment
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Wooden Spoon
- 12-count muffin tin
- Hand Mixer
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat the oven to 375°F/190°C. Spray with non-stick cooking spray or use muffin liners to line muffin cups in a 12-cup muffin pan. Set aside.
Step 2: In a medium-sized mixing bowl, whisk the dry ingredients; all-purpose flour, baking powder, and salt together, set aside.
Step 3: In a large mixing bowl, using an electric hand mixer with beaters attached, cream butter and sugar until light and fluffy.
Step 4: To the mixing bowl, add and beat until combined, the egg, vanilla extract, lemon zest, and juice of the lemon, then mix in the milk.
Step 5: Fold the dry ingredients into the wet ingredients until just combined.
Step 6: Gently fold the raspberries into the batter.
Step 7: Fill the prepared muffin cups with the batter. Fill each cup about ⅔ the way full.
Make the topping
Step 1: In a small bowl, combine brown sugar, flour, and lemon zest. Cut in butter with a fork or pastry cutter until crumbly
Step 2: Sprinkle the mixture over each muffin.
Step 3: Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool slightly and serve!
Storage
These muffins are best served fresh but will keep in a covered airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
Freezer Instructions: You can also freeze them for up to 2 months. Thaw overnight in the fridge and reheat in the microwave for 30-60 seconds before serving.
Expert Tips
Expert Tip: For best results, use fresh raspberries that are ripe and in season. Frozen raspberries can also be used, but they will release more liquid and may make the muffins slightly more dense.
Frequently Asked Questions
First, make sure all of your ingredients are at room temperature.
Eggs, milk, and butter will mix together more easily and produce a lighter batter.
Second, be careful not to overmix the batter - mix just until the ingredients are combined.
First, be sure not to overmix the batter - mix just until the ingredients are combined.
Second, make sure you're using fresh baking powder. Baking powder that is too old or has been opened for a long time can lose its potency and won't help your muffins rise.
Muffin tins should be filled about ⅔ of the way full. This will ensure that the muffins have room to rise and aren't too dense.
Variations
- Add ½ cup of chocolate chips to the batter for chocolate raspberry muffins.
- Try using different berries in place of the raspberries. Blueberries, blackberries, and sliced strawberries would all be delicious!
- For a citrus twist, substitute the lemon for an equal amount of lime or orange.
- If you don't have fresh raspberries on hand, frozen raspberries can be used in their place. Be sure to thaw the raspberries before adding them to the batter so they don't turn the batter purple.
- Instead of the streusel topping for these Raspberry Lemon Muffins, you can top these muffins with a lemon glaze made with lemon juice, powdered sugar, and milk.
Serving Suggestions
- This Sausage Egg Casserole is full of protein and flavor for a healthy way to start off the day when you pair it with these Raspberry Lemon Muffins.
- This Mini Quiche recipe is easy to make and so versatile, you can make this any way that your family prefers.
- Instant Pot Hard Boiled Eggs are the best way to serve protein with these sweet muffins on a busy day.
Similar recipes
- Lemon Blueberry Muffins are light and fresh and make for a delicious breakfast.
- Cranberry Orange Muffins are a delicious way to use up fresh or frozen cranberries.
- Pumpkin Muffins are moist and flavorful and simple to make.
- If you are making a brunch, our award-winning Irish Brown Bread and Irish soda bread would both be excellent additions.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Raspberry Lemon Muffins
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Equipment Needed:
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 lemon, both juice, and zest
- ½ cup whole milk
- 1 ½ cup fresh raspberries
- non-stick baking spray
Topping
- ½ cup light brown sugar, packed
- ⅓ cup all-purpose flour
- 2 teaspoons grated lemon zest
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F/190°C. Either spray the muffin tins with non-stick spray or use cupcake liners to line muffin cups in a muffin pan. Set aside.
- In a medium-sized mixing bowl, whisk the dry ingredients; all-purpose flour, baking powder, and salt together, set aside.
- In a large mixing bowl, using an electric hand mixer with beaters attached, cream butter and sugar until light and fluffy.
- To the mixing bowl, beat in the egg, vanilla extract, lemon zest, and juice of the lemon, then mix in the milk.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fill the prepared muffin cups with the batter. Fill each cup about ⅔ the way full.
Make the topping
- In a small mixing bowl, combine brown sugar, flour, and lemon zest. Cut in butter with a fork or pastry cutter until crumbly
- Sprinkle the mixture over each muffin.
- Bake the muffins for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool slightly and serve!
