March 6, 2023
Review RecipeRaspberry Lemon Muffins
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
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.
Raspberry Lemon Muffins Ingredients
You’ll need:
- 2 cups all-purpose flour plus 1 tablespoon more for coating the raspberries
- 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
For the Streusel
- ¼ cup salted butter, cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup 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
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.
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.
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.
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.
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.
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.
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.
MORE MUFFIN RECIPES
Storage
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.
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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Raspberry Lemon Muffins
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.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12
Ingredients
Muffins
- 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
Streusel
- ¼ cup salted butter, cold and cut into cubes
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together 2 cups of flour, salt, and baking powder in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, lemon extract, vanilla extract, milk, and lemon juice.
- Transfer the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.
- Rinse raspberries gently and dry them with a paper towel. Toss raspberries with the remaining one tablespoon of flour.
- Gently fold the raspberries into the muffin batter, being careful not to break the berries into pieces.
- Divide batter between the 12 muffin cups in the prepared muffin tin, filling each cavity about ¾ of the way full.
- Sprinkle a few additional raspberries over the top of the muffins, if desired.
- 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.
- Sprinkle streusel over the tops of the muffins.
- 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.
- Cool muffins in the pan for 1 to 2 minutes. Remove muffins to a cooling rack to finish cooling.
Notes
- Do not over stir the batter, or the muffins will be too dense and tough.
- 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.
- 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.
- 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.
Nutrition
Calories: 234kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 143mg | Potassium: 139mg | Fiber: 1g | Sugar: 15g | Vitamin A: 296IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
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