These homemade raspberry lemon muffins with a buttery crumb topping will rise beautifully and bake to a golden brown. The lemon flavor is in the batter and the glaze. The latter can be omitted if you want a quick bite before they cool down. They are ready in 45 minutes and freeze wonderfully.
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Raspberries and lemon are classic flavors and muffins are essential in every home baker's repertoire.
We already have raspberry muffins, by far the most popular in this blog. And the finger-licking lemon poppy seed muffins.
These are a mix of both, with intense lemon flavor and tangy raspberries in the batter. Adding a crumb or streusel topping and lemon glaze makes them memorable.
They're crunchy, soft, moist, very flavorful and simple to make.
Why make this recipe
- Quick and easy: the batter comes together in no time, so you can whip them up at a moment's notice.
- Eating them warm: they're great after 10-15 minutes of cooling down.
- Make ahead: they keep well for a day at room temperature, covered or in an airtight container, and freeze wonderfully. I suggest warming them in a medium oven (350°F/180°C) before eating.
- Adaptable: use fresh raspberries or frozen ones. Skip the glaze and they'll still be amazing.
Ingredient list
- Raspberries: you can use fresh or frozen berries; both work well.
- Fresh lemon juice.
- Lemon zest: a Microplane zester/grater is an excellent tool for this.
- White granulated sugar.
- Light brown sugar: it's used for the streusel, and you can use all white sugar.
- Milk: whole or reduced-fat milk, and even almond milk can be used.
- Unsalted butter.
- Vegetable oil: we use sunflower oil, which is neutral, but coconut oil, canola, or light olive oil can be used.
- Eggs: large, fresh.
- All-purpose flour.
- Baking powder: make sure it's not expired.
- Salt.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Tips to make raspberry crumb muffins
This is an old-fashioned muffin recipe. The wet ingredients are mixed in one bowl, and the dry ingredients are mixed in another. The two are then combined lightly, without beating, so you get the fluffiest muffins possible.
- Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
- When are the muffins done? Take the baking time given in the recipe as your guide and check five minutes earlier. See if the tester or toothpick comes out clean. All ovens are different, so it might take a few minutes more or less than specified.
Filling the pan: divide the raspberry batter evenly. A cookie scoop will help with this. Make sure you distribute raspberries in all of the muffin tins. Don't go over ¾ of their capacity.
Sprinkle the cold crumble on top. It's a little messy; that is fine.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Light mixing: you mustn't overmix the muffin batter.
- Raspberries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen raspberries. Add them to the batter straight from the freezer; no need to thaw them.
- Crumb topping: you can make it ahead and refrigerate it for a week or freeze it for a month. To use, let thaw in the fridge.
Don't overmix the batter, and remove the muffins as soon as a cake tester or toothpick comes out clean. The ingredients and oven should be at the right temperatures specified in the recipe.
They sink when the batter doesn't hold them because the berries weigh more and naturally sink due to gravity. It depends on the recipe. This one holds them well.
In my experience, the main culprit is too much mixing or beating the batter. The ingredients have to be lightly mixed *just* until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter by folding it by hand.
Related recipes you might like:
Raspberry Streusel Muffins (with lemon glaze)
Ingredients
For the muffins:
- 2 cups 280g all-purpose or cake flour
- 1 cup white granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs, at room temperature
- ¾ cup milk, at room temperature
- 1 tablespoon lemon juice
- ½ cup vegetable oil, I use sunflower
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 ½ cups raspberries
For the crumb topping:
- 4 tablespoons ¼ cup unsalted butter
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
For the glaze:
- ¾ cup powdered sugar
- 3-4 teaspoons lemon juice
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line 12 regular muffin tins with paper liners or butter/spray the pans.
For the crumble:
- Make the crumble first and refrigerate it while you prepare the batter.
- Mix the flour and sugar in a bowl. Add the cold butter pieces and integrate until crumbly. It can be clumpy and that is fine.
For the muffins:
- Sift and stir the dry ingredients together, especially the baking powder and salt, to ensure they're well combined and distributed. Add the sugar and combine.
- In a medium bowl whisk eggs, milk, oil, lemon juice and vanilla. Do not beat but mix well until no streaks of egg whites remain. This is not the recipe to use the electric or stand mixer.
- Add the lemon zest and stir.
- Add the wet ingredients at once to the dry ingredients.
- Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed and that is fine.
- Fold in the berries with a spatula so you don't smash them, or at least as little as possible.
- Divide evenly among the muffin cups or muffin liners, filling no more than ¾ of their capacity.
- Sprinkle with crumble on top. You might not use the whole amount of streusel.
- Bake for 25 minutes, until the top is slightly cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool completely on a wire rack before glazing.
For the lemon glaze:
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over the cold muffins.
Sara white says
I made this today as I picked some fresh raspberries from my garden and didn’t know what to do with them , so googled and this came up .
I didn’t have brown sugar , so improvised on the crumble topping with cinnamon brown sugar for pancakes .
They came out amazing ! Thank you.
The whole street had them and they all liked them .
Marlene Gris says
This Raspberry Lemon Muffin recipe was the easiest and best that I have ever made. Light and fluffy and equally
great with or without the crumble topping.
I always use frozen raspberries as they stay whole upon mixing into the batter and don't sink.
Thank you for this number one Raspberry Muffin recipe.
Paula Montenegro says
Thanks SO much for letting me know Marlene!