Lemon Raspberry Muffins
Indulge in the perfect balance of tart raspberries and zesty lemon with these delightful muffins. Topped with a buttery crumble, each bite offers a lovely contrast of textures and flavors. These muffins are an excellent breakfast or sweet snack treat any time of day.
Muffins have always been my go-to snack, ever since my university days when I’d always have one tucked in my bag for a quick pick-me-up between classes. There’s just something so comforting about a soft, fluffy muffin—especially one with a buttery crumble on top!
These lemon raspberry muffins bring together my favorite flavors: the bright citrusy zing of lemon and the juicy sweetness of raspberries, all wrapped up in a tender, bakery-style muffin. And of course, the crunchy crumble topping makes them irresistible! Whether it’s for breakfast, an afternoon treat, or a nostalgic snack, these muffins always hit the spot.
Why is this the best recipe?
- Rich Flavor: Using butter instead of oil adds a rich and indulgent flavor to the muffins, enhancing the overall taste experience.
- Improved Texture: Butter adds a tender and moist texture to the muffins, making them soft and delicious.
- Enhanced Aroma: The buttery aroma that fills the kitchen while these muffins are baking adds to the anticipation and enjoyment of the final product.
- Versatility: This recipe is versatile and can be easily customized with different mix-ins or toppings to suit your taste preferences.
- Crowd Pleaser: Lemon and raspberry are a classic flavor combination that is loved by many, making these muffins a hit for gatherings or as a special treat.
- Simple Preparation: Despite the use of butter, this recipe is still straightforward and easy to follow, making it accessible to even novice bakers.
Ingredients and substitutes
- Vegetable Oil: Adds moisture to the cake, resulting in a tender crumb. It can be substituted with melted butter or oils like canola or sunflower oil. Butter adds richness and flavor to the streusel. It can be substituted with margarine.
- Flour: Provides structure to the muffins. This recipe uses all-purpose flour, but you can substitute it with whole-wheat flour for a healthier option, keeping in mind the texture may be slightly denser.
- Sugar: Sweetens the muffins and contributes to their texture and browning. Granulated sugar is used here, but you can use brown sugar for a deeper flavor or a sugar substitute like erythritol for a lower-calorie option.
- Sour cream: Adds a richer, more tender crumb to your muffins. The sour cream adds moisture and a slightly tangy flavor that complements the blueberries’ sweetness. Greek yogurt or buttermilk is also a great substitute.
- Eggs: Bind the ingredients together and add structure. For a vegan option, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
- Vanilla Extract: Enhances the flavor of the muffins. You can substitute it with vanilla bean paste or almond extract.
- Raspberries: Add sweetness, tartness, and bursts of flavor throughout the muffins. Fresh or frozen raspberries can be used.
- Crumble topping (flour, sugar, butter): Adds a crunchy, sweet topping to the muffins. Oats, nuts, or seeds can be added to the crumble for texture. Brown sugar or a sugar substitute can be used for a different flavor.
Step-by-step: Lemon Raspberry Muffins
- Crumble topping – Mix the flour and sugar for the crumble topping in a small bowl. Then, add the melted butter and stir until the mixture resembles coarse crumbs. Set in the fridge to keep chilled.
- Prep – Preheat your oven to 400°F /200°C/ Gas mark 6 and line a 12-cup muffin tin with paper liners or grease it with cooking spray.
- Dry ingredients – Whisk the flour, baking powder, baking soda, salt, lemon, and orange zest in a large bowl. Set aside.
- Wet ingredients – In a large mixing bowl, whip the eggs with sugar until they are light and fluffy. Gradually, add the oil while whipping at the same time. Then, add the lemon juice, sour cream, and vanilla extract.
- Dry to wet – Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the raspberries.
- Assemble – Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping evenly over each muffin.
- Bake for 7 to 8 minutes at high temperature. Then, reduce the oven to 375°F /190°C/ Gas mark 5 and bake for another 10 to 15 minutes until a toothpick inserted into the center of a muffin comes out clean.
Pro tip – The size of the muffins will determine the time needed to bake them. - Cool – Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
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Frequently asked questions
Can I use frozen raspberries instead of fresh raspberries?
Yes, you can use frozen raspberries. Do not thaw them before adding them to the batter, as they may bleed less if used frozen.
Can I use lemon juice instead of lemon zest?
Lemon zest provides a stronger and more concentrated flavor compared to lemon juice. You can use lemon juice, but the flavor may be less intense.
Can I use a different type of oil, such as coconut or olive oil?
Yes, you can use other types of oil. However, different oils may impart slightly different flavors to the muffins.
How should I store leftover muffins?
Leftover muffins can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.
Can I make these muffins ahead of time?
Yes, you can make the batter ahead of time and refrigerate it overnight. Bake the muffins the next day for fresh, warm muffins in the morning.
Can I add other mix-ins, such as nuts or chocolate chips?
Yes, you can add other mix-ins to customize the muffins. Fold them in gently after mixing the batter.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make gluten-free lemon raspberry muffins.
Lemon Raspberry Muffins
Indulge in the perfect balance of tart raspberries and zesty lemon with these delightful muffins. Topped with a buttery crumble, each bite offers a lovely contrast of textures and flavors. These muffins are an excellent breakfast or sweet snack treat any time of day.
Video
Ingredients
12 standard muffins or 6 bakery style large muffins – or 18 mini muffins
Lemon raspberry muffins
- 2 cups (250 g) All-purpose flour
- ½ cup (100 g) Granulated sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ teaspoon Salt
- Lemon zest
- Orange zest
- 2 large Eggs
- ½ cup (120 ml) Vegetable oil
- 1 – 2 tbsp Lemon juice
- ¾ cup (170 g) Sour cream
- 1 tsp Vanilla extract
- 1½ cups (180 g) Fresh or frozen raspberries
Crumble topping
- ½ cup (60 g) All-purpose flour
- ¼ cup (50 g) Granulated sugar
- ¼ cup (55 g) Unsalted butter melted
- ¼ tsp Salt
Method
- Crumble topping – Mix the flour and sugar for the crumble topping in a small bowl. Then, add the melted butter and stir until the mixture resembles coarse crumbs. Set in the fridge to keep chilled.
- Prep – Preheat your oven to 400°F /200°C/ Gas mark 6 and line a 12-cup muffin tin with paper liners or grease them with cooking spray.½ cup All-purpose flour, ¼ cup Granulated sugar, ¼ cup Unsalted butter, ¼ tsp Salt
- Dry ingredients – Whisk the flour, baking powder, baking soda, salt, lemon, and orange zest in a large bowl. Set aside.2 cups All-purpose flour, 1/2 cup Granulated sugar, 1 tsp Baking powder, ½ tsp Baking soda, ½ teaspoon Salt, Lemon zest, Orange zest
- Wet ingredients – In a large mixing bowl, whip the eggs with sugar until they are light and fluffy. Gradually add the oil while whipping. Then, add the lemon juice, sour cream, and vanilla extract and combine well.2 large Eggs, 1/2 cup Vegetable oil, 1 – 2 tbsp Lemon juice, 3/4 cup Sour cream, 1 tsp Vanilla extract
- Dry to wet – Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the raspberries.1½ cups Fresh or frozen raspberries
- Assemble – Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping evenly over each muffin.
- Bake for 7 to 8 minutes at high temperature, then reduce the oven to 375°F /190°C/ Gas mark 5 and bake for another 10 to 15 minutes until a toothpick inserted into the center of a muffin comes out clean.Pro tip – The size of the muffins will determine the time needed to bake these muffins.
- Cool – Allow the muffins to cool in the pan for 5 minutes. then transfer them to a wire rack to cool completely.
Notes
- Use Fresh Ingredients: Fresh raspberries and lemons will give the best flavor. If using frozen raspberries, do not thaw them before adding to the batter.
- Don’t Overmix: Overmixing can lead to tough muffins. Mix the batter until the ingredients are just combined.
- Properly Measure Flour: Spoon the flour into the measuring cup and level it off with a straight edge. Do not scoop the flour directly from the container with the measuring cup.
- Prevent Soggy Muffins: If using frozen raspberries, toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom and creating a soggy texture.
- Use Room Temperature Ingredients: Allow the butter, milk, and eggs to come to room temperature before mixing. This ensures even mixing and better incorporation of ingredients.
- Use Muffin Liners: Use paper liners to prevent the muffins from sticking to the pan and for easy cleanup.
- Bake Immediately: Once the batter is mixed, bake the muffins immediately to ensure proper rising.
- Check for Doneness: Use a toothpick inserted into the center of a muffin to check for doneness. It should come out clean or with a few moist crumbs.
- Cool Properly: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy.
- Store Correctly: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
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These look so delicious and easy to follow recipe. Will try soon and makes an awesome spring summer treats.
I love the citrus taste of lemon and the delicious taste of raspberry. They are perfect flavor for a muffins. Yum!
I love the combo of raspberries and lemon in these muffins. I made them with frozen raspberries first time round but can’t wait to make them again with my homegrown raspberries when they are in season!
Muffins are great but when the time that you add fruit on it, it just elevates the muffin’s reputation. The tanginess and the sweetness of the berries just embraces the body of the muffin and that’s what makes it great!
I was looking for a new muffin recipe – and I’m so glad I found this one! The tartness of the raspberries and the citrusy flavor of the lemon is a perfect match and it tastes so incredible!
Lemon and raspberry is such a beautiful combination. These muffins are delicious, and I especially love the crumble topping! The perfect morning tea.
Lemon and raspberries do go so well together! I can’t wait to try this recipe out, sounds super delicious!
These lemon raspberry muffins are so good. They are tender and delicate, the perfect breakfast on the go. We love muffins because they are grab and go . This recipe is going into my regular rotation .
You weren’t kidding when you said raspberry and lemon were the perfect combination! Love the flavour and texture on these muffins… and that streusel is just ‘icing’ on the cake!
Every one of the recipes I have made have been an absolutely hit with all who have sampled them. Most of the ingredients can be purchased in mpost supermarkets which makes it so much more enjoyable to make everything.