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.

Jump to Recipe

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

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

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.

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

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.

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.

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

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.

MORE MUFFIN RECIPES

Muffins

Double Chocolate Muffin Recipe

Muffins

Monkey Bread Muffins

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.

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.

More Recipes You’ll Love

• Double Chocolate Chip Muffins
• Lemon Cobbler
• Peach Cobbler
• Blueberry Cobbler Muffins
• Cherry Cobbler Muffins
• Blueberry Muffins with Sour Cream
• Raspberry Breakfast Braid
• Raspberry Lasagna
• 2-Ingredient Pumpkin Spice Muffins
• Lemon Raspberry Cookies
• Cherry Cobbler Muffins
• Instant Pot French Toast
• No Bake Raspberry Cheesecake
• Lemon Chiffon Cake
• Lemon Poppy Seed Bread
• Blueberry Chocolate Chip Muffins
• Banana Chocolate Chip Muffins
• Lemon Raspberry Cupcakes
• Lemon Cheesecake
• Blackberry Crumble
• Raspberry Pie
• Crockpot Breakfast Casserol
• Cake Mix Muffins
• Coffee Smoothie
• Lemon Blueberry Cobbler
• Lemon Cake
• Raspberry Freezer Jam

Get Recipes on Pinterest

Follow Us

Raspberry Lemon Muffins

No ratings yet

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 minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us