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 Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Keyword: Raspberry Lemon Muffins Recipe

Servings:

Calories: 234kcal

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.

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