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Stack of two glazed raspberry muffins on a white plate. Whole lemon and more muffins in the background.
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Raspberry Streusel Muffins (with lemon glaze)

Delicious muffins with lots of lemon flavor and sweet raspberries in the batter. They have a good shelf life and freeze very well. A must addition to your everyday muffin recipes and weekend brunch table. 
Course Muffins
Cuisine American
Keyword lemon raspberry muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 regular muffins
Author Paula Montenegro

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. 

Notes

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 it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
Light mixing of the batter: this is essential for the fluffiest muffins possible. Use a hand whisk, not an electric mixer.
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. Use it cold.
Small muffins: use a mini muffin pan. Check the baking time, as they will take less to bake, maybe 15 minutes, depending on the size. This recipe will yield about 24 mini muffins.