These lemon raspberry muffins are packed with juicy raspberries, lemony flavor, and topped with sweet streusel topping. Have a muffin with your morning cup of coffee or as a sweet breakfast treat. Kids also love these for school snacks and they are a great way to use up your fresh berries while using other simple ingredients.
Usually, after making strawberry raspberry jam, I have leftover berries that need to be used up, so moist lemon raspberry muffins it is! It’s a simple recipe that is perfect for this time of year and they freeze really well. So it’s an easy way to get breakfast on the table when we are short on time too.
We also love making blackberry muffins and cream cheese filled pumpkin muffins, depending on the time of the year. As for other lemon recipes, our go-tos are blondies (blueberry lemon or strawberry lemon) which you could swap out the berries for raspberries, lemon tart, or lemon pie bars. Raspberry cream cheese pie is another delicious dessert you do not want to sleep on!
What do I Need for this Recipe?
- Muffin Ingredients:
- Flour – we are using all-purpose.
- salt – deepens the flavor.
- baking powder – makes for fluffy muffins so they rise. Make sure your powder has not expired or the muffins will be flat.
- eggs – moistens the batter and adds air when whisking.
- unsalted butter – allow it to cool after melting.
- sugar – makes our delicious muffins sweet and balances out the lemon-raspberry tanginess.
- lemon extract – gives us more lemon flavor without adding additional liquid. You can also use fresh lemon zest.
- vanilla extract – adds a subtle hint of vanilla.
- milk – we used whole milk, but you can also use unsweetened almond milk.
- freshly squeezed lemon juice – the hints of lemon goes great with tart raspberries.
- fresh raspberries – look for firm berries so they are less likely to break apart when folding into the batter.
- Streusel Ingredients:
- salted butter – keep it cold until you are ready to use.
- all-purpose flour – this helps to make the crumble topping.
- granulated sugar – adds sweetness to the streusel.
Top with a simple glaze or turbinado sugar. Serve alongside other breakfast and brunch favorites like banana bread and fruit salad.
- Large cookie scoop – This makes adding the batter to the pan less messy. You can also use an ice cream scoop.
- Muffin pan
Variations and Substitutions:
- Muffin Size – use a mini muffin tin to make bite-sized muffins. The baking time will need to be reduced since they are smaller.
- Lemon blueberry muffins – follow this same recipe and swap the raspberries for blueberries.
- Frozen raspberries – allow them to thaw completely and drain out as much liquid as possible.
- Simple glaze – if desired, whisk together a couple of tablespoons of cream and powdered sugar. Add a tablespoon of lemon juice to make a quick lemon glaze.
- Gluten-Free – use a gluten-free all-purpose flour such as Bob’s Red Mill.
PREP: Line a pan with muffin liners and preheat the oven to 400 degrees. Rinse the raspberries well and pat dry with a paper towel.
Step 1: In a medium bowl, sift the flour, salt, and baking powder together. In a large bowl, whisk the eggs, melted butter, sugar, lemon extract, vanilla extract, milk, and lemon juice.
Step 2: Stir the dry ingredients into the wet ingredients just until combined.
Step 3: Toss the raspberries in the remaining flour and add to the batter.
Step 4: Fold the raspberries and pour batter so each muffin cup is ¾ of the way full. Sprinkle a few more raspberries over the top if desired.
Pro Tip: use room temperature ingredients for the perfect muffin and avoid over-mixing the batter.
Step 5: Combine flour, sugar, and cold butter in a separate bowl. Use a pastry cutter or fork to cut the butter until a crumble mixture forms.
Step 6: Sprinkle the topping over each muffin.
Step 7: Bake for 18-20 minutes. Remove from the oven and allow the homemade muffins to cool on a wire rack after resting in the pan for a couple of minutes.
SERVE: Once the muffins have cooled, they are ready to serve or can be stored for later!
- Gently fold the raspberries into the batter so they don’t break. When they break apart, the juice will discolor the batter.
- Be sure to transfer the muffins to a cooling rack. They will overcook if they stay in the pan and come out tough.
- Avoid over-mixing the batter. We want a moist crumb, and over-mixing will cause them to be dense, drier, and tougher.
- We do not recommend using an electric mixer, it’s easy to over-mix.
While most raspberries are slightly tart, gold raspberries are the sweetest!
Keep leftover muffins in an airtight container for 2-3 days or freeze for 1 month.
Cake flour is lighter and can be used in place of all-purpose flour. Also, we like to use baking powder versus baking soda. The most common reason for a dense muffin is overmixing the batter. You want to be sure you stir the ingredients just until they are incorporated.
Lemon Raspberry Muffins
- 2 cups all-purpose flour plus 1 tablespoon more
- 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
- 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 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 18-20 minutes, until a toothpick inserted in the center of the muffin comes out with a few moist crumbs.
- Cool muffins in pan for 1-2 minutes. Remove muffins to a cooling rack to finish cooling.