Raspberry Lemon Muffinsrn

Name: Raspberry Lemon Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon flour; ½ teaspoon salt; 2 teaspoons baking powder; 2 eggs; ¼ cup unsalted butter, (melted and cooled); ½ cup granulated sugar; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; ½ cup milk; 2 tablespoons freshly squeezed lemon juice; 1 cup fresh raspberries; ¼ cup salted butter, (cold and cut into cubes); ⅓ cup all-purpose flour; ⅓ cup granulated sugar

a close up shot of Raspberry Lemon Muffins in a basket

You will love adding these raspberry lemon muffins to your breakfast table with their fluffy, moist texture, tart, juicy raspberries, and hints of lemon flavor.

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Table of Contents

Raspberry Lemon Muffins Ingredients
Substitutions And Additions
How To Make This Raspberry Lemon Muffins Recipe
How To Serve
Storage
More Muffin Recipes You’ll Love
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These flavor-packed raspberry lemon muffins will awaken your taste buds and make your morning just a little bit better. They are the perfect blend of tart, lemony flavor, and sweet raspberries, with a delicious buttery streusel crunch on top.

a close up shot of Raspberry Lemon Muffins with one having a bite taken out if it

Raspberry Lemon Muffins Ingredients

Raspberry Lemon Muffins raw ingredients that are labeled

When it comes to baked goods, few things can compare to the mouth-watering aroma of a freshly baked raspberry lemon muffin.

These delightful pastries offer a unique blend of sweet and tart, pairing the juicy freshness of ripe raspberries with the bright citrusy tang of lemon.

The fluffy texture of the muffin is the perfect complement to the burst of flavor in each bite, making for a satisfying treat that’s hard to resist.

You’ll need:

2 cups of all-purpose flour plus 1 tablespoon more for coating the raspberries
½ teaspoon of salt
2 teaspoons of baking powder
2 eggs
¼ cup of unsalted butter, melted and cooled
½ cup of granulated sugar
1 teaspoon of lemon extract
1 teaspoon of vanilla extract
½ cup of milk
2 tablespoons of freshly squeezed lemon juice
1 cup of fresh raspberries

For The Streusel:

¼ cup of salted butter, cold and cut into cubes
⅓ cup of all-purpose flour
⅓ cup of granulated sugar

Substitutions And Additions

LEMON: Add even more lemon flavor by adding fresh lemon zest to the batter of this lemon raspberry muffin recipe.

How To Make This Raspberry Lemon Muffins Recipe

Whip up this easy batter and top the muffins with streusel before popping them in the oven to bake.

STEP ONE: Preheat the oven to 400°F. Line a 12-cup muffin pan with muffin liners or spray with non-stick cooking spray.

STEP TWO: Sift together 2 cups of flour, salt, and baking powder in a small bowl and set the flour mixture aside.

STEP THREE: In a large bowl, beat or whisk together eggs, melted butter, sugar, lemon extract, vanilla extract, milk, and lemon juice.

eggs, butter, sugar, lemon extract, vanilla extract, milk, and lemon juice whisked together

STEP FOUR: Add the dry ingredients to the wet ingredients and stir gently, just until combined. Do not overmix.

OUR RECIPE DEVELOPER SAYS

Do not over stir the batter, or the muffins will be too dense and tough.

dry ingredients transferred into the egg/milk mixture and stirred

STEP FIVE: Rinse raspberries gently and dry them with a paper towel. Toss raspberries with the remaining one tablespoon of flour.

STEP SIX: Gently fold the raspberries into the muffin batter, being careful not to break the berries into pieces.

PRO TIP:

Folding the raspberries into the batter does not take a lot of work, but be careful to fold them in so gently that you don’t start breaking them into pieces. If the raspberries break down, the juice will discolor the muffin batter. Use firm raspberries, so they are less likely to smash.

raspberries folded into the muffin batter

STEP SEVEN: Divide batter between the 12 muffin cups in the prepared muffin tin, filling each cavity about ¾ of the way full.

STEP EIGHT: Sprinkle a few additional raspberries over the top of the muffins, if desired.

STEP NINE: To prepare the streusel, combine the flour, sugar, and cold butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.

STEP TEN: Sprinkle streusel over the tops of the muffins.

streusel sprinkled over the top of the muffins

STEP ELEVEN: Bake at 400°F for 18 to 20 minutes, until a toothpick inserted in the center of the muffin comes out with a few moist crumbs.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.

Raspberry Lemon Muffins baked in a muffin pan

STEP TWELVE: Cool muffins in the pan for 1 to 2 minutes. Remove muffins to a cooling rack to finish cooling.

PRO TIP:

Do not leave the muffins to cool in the baking pan. The heat from the pan will overcook them and make them tough. As soon as you can handle the hot pan, use a fork to lift out each muffin and get it onto a wire rack.

How To Serve

These lemon raspberry streusel muffins are a great way to start your morning. They would taste amazing with a warm mug of homemade hot chocolate, a pumpkin spice latte, or an iced caramel macchiato on your way to work.

Add these delicious muffins to a basket of muffins, including our peach cobbler muffins and banana cream cheese muffins.

We think lemon recipes are the best thing ever. Try this Starbucks lemon loaf for another breakfast baked good. Our lemon fluff is a light and tasty dessert to enjoy.

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Storage

Muffins are a great baked item to have on hand in the freezer for an easy breakfast on the go.

ON THE COUNTER: Store these super moist lemon raspberry muffins in an airtight container for 2 to 3 days at room temperature.

IN THE FREEZER: Freeze these super soft lemon-raspberry muffins for up to 1 month in an airtight container.

a close up shot of Raspberry Lemon Muffins on a cake stand

These raspberry lemon muffins are bursting with bright citrus and tangy raspberry flavor. They are made with simple ingredients, all topped with a sweet crumb topping that will satisfy your taste buds at breakfast or snack time.

FREQUENTLY ASKED QUESTIONS

How do you store raspberry lemon muffins?

These delicious muffins can be stored in an airtight container on the counter for 2 to 3 days.

How do you freeze homemade muffins?

You can freeze this great recipe in either an airtight container or a Ziploc bag for up to 1 month.

How do you stop raspberries from sinking to the bottom of the muffins?

Coat your raspberries in flour to keep them from sinking in the batter.

Can I use frozen raspberries for this recipe?

We don’t recommend using frozen raspberries as they will be too mushy for this recipe. It’s best to use fresh berries for these moist muffins.

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