Lemon raspberry muffins with streusel topping are bright and delicious, making them the perfect easy grab-and-go breakfast treat.
This lemon raspberry muffin recipe made with freshly juiced and zested lemons and ripe raspberries will start your day off right! Pair them with a simple poached egg and some crispy oven cooked bacon.
Lemon Raspberry Muffins
Lemon Raspberry Muffins
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Lemon Raspberry Muffin Ingredients
- Butter – Unsalted, softened.
- Sugar – White, granulated.
- Egg – Large.
- Vanilla – Real vanilla extract.
- Lemon – For zest and juice.
- Milk – Whole milk is best.
- Flour – All purpose flour.
- Baking powder – For leavening.
- Salt – Regular table salt (skip this if you use salted butter).
- Raspberries – Fresh works best, but you can also use frozen.
- Streusel topping – Brown sugar, flour, lemon zest, butter.
How do you make lemon raspberry muffins? (step-by-step)
⭐ First, cream butter and sugar until light and fluffy. Add egg vanilla, and the zest and juice of the lemon. Mix well. Beat in milk.
⭐ Then, combine flour, baking powder and salt. Gently mix the wet and dry ingredients until just combined. Fold in the raspberries.
⭐ Next, pour batter into greased or lined muffin tins. In a small bowl, combine brown sugar, flour and lemon zest. Cut in butter until crumbly and sprinkle over muffins.
⭐ Finally, bake until topping is slightly browned and a toothpick inserted into the center comes out clean.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make lemon raspberry muffins ahead of time?
You can absolutely make these ahead of time. Muffins will last 2 – 3 days at room temperature in a cool dry environment, or up to 5 days in a sealed refrigerated container. Allow muffins to cool completely before storing.
Can you make these with frozen raspberries?
Yes! When preparing with frozen raspberries, measure while frozen as they will lose volume when thawed. If you thaw before mixing into the batter, give them a pat dry first so as not to water down the batter.
If you fold them in while still frozen you may need to add a few extra minutes of cook time.
Can I substitute dried raspberries?
Dried raspberries are fine but there are two things to be aware of; 1. dried blueberries are about half or less their original volume so scale back a little on how much you add, and 2. because they are dried, they will soak up moisture rather than adding it, so you may want to add a little bit more milk to the batter.
How do I keep my muffins from sticking?
You can always use muffin or cupcake liners to prevent sticking, but if you don’t have any or don’t want to use them, make sure to brush the inside of the muffin tin with a good pan release. For best results you always want to use a pan release with flour.
How do I give my muffins a domed top?
To get a beautifully bakery style domed top, you’re going to want to fill your muffin tins nearly to the top and then crank the heat up for the first several minutes of baking. Start your muffins at 400F for the first 6 – 8 minutes, and then lower it to the normal cook temp until baked through.
If you’re having trouble getting a domed top, try adding a little extra flour (a runnier batter will have a harder time making a dome).
Leftovers and storage
Do you have to refrigerate homemade muffins?
If you live in a cool dry environment, you do not have to refrigerate the muffins. But these muffins are super moist because of the raspberries in them, so they will typically last longer in the refrigerator.
You can also help keep them from getting soggy by placing a paper towel in the container.
How long to they last?
Homemade raspberry muffins will last 2 – 3 days at room temperature, 3 – 5 days in the refrigerator, and several months or longer when frozen.
Can you freeze muffins?
Yes, to freeze the muffins you’ll want to let them cool completely, then store in a sealed freezer safe container. They will taste best when eating within about 3 – 6 months, but will last indefinitely in the freezer.
How do you reheat the muffins?
If you’re like me and enjoy your muffins warm with a swath of butter, try heating them up in the microwave for about 30 seconds before digging in.
Tips, tricks, and frequently asked questions
🟢 Make them mini. Use a mini muffin tin to create about 24 mini blueberry muffins. Watch closely, because they’ll cook quicker.
🟢 Go big or go home. Okay, you are probably already at home, but you can make these overstuffed bakery style muffins by piling all the batter into 6 – 8 muffin tins.
🟢 If cupcakes are practically muffins with icing, how about topping these with a dollop of our delicious raspberry buttercream frosting, instead of a streusel topping.
What to eat with lemon raspberry muffins (serving suggestions)
Make it a full breakfast bonanza with our breakfast hash brown casserole and air fryer crispy bacon! Don’t forget the hot butter coffee or coffee smoothie to drink!
More delicious muffin recipes
- Pumpkin cream cheese muffins
- Pancake muffins
- Blueberry muffins
- Banana muffins
- See all our muffin recipes!
Other awesome recipes made with raspberries
- Raspberry cake mix cobbler
- Tropical popsicles
- Raspberry cheesecake cookies
- Raspberry ricotta pancakes
- See all our delicious raspberry recipes!
Tools we love
- Muffin pan with lid – I am a sucker for anything that comes with a fitted lid. This is perfect for storing for later or bringing to a friends!
- Mini muffin pan – This pan can make 24 adorable mini muffins.
- Parchment liners – I love these rustic looking liners!
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How to Make Lemon Raspberry Muffins
Lemon Raspberry Muffins
Ingredients
Muffins
- ¼ cup butter unsalted, softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon real vanilla extract
- 1 lemon zested and juiced
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt skip if using salted butter
- 1½ cups raspberries
Topping
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 2 teaspoons grated lemon zest optional
- ¼ cup cold butter cubed
Instructions
Muffins
- Cream butter and sugar in a large bowl until light and fluffy. Add egg vanilla, and the zest and juice from your lemon. Mix well. Beat in milk.
- In a second bowl, combine flour, baking powder and salt. Gently mix the wet and dry ingredients until just combined. Fold in the raspberries.
- Pour batter into a prepared muffin tin, filling each well about ¾ full.
Topping
- In a small bowl, combine brown sugar, flour and additional lemon zest, if desired.
- Cut in butter with a fork, pastry cutter, or your electric mixer, until crumbly. Spoon streusel on top of the batter for each muffin.
- Bake 25 minutes in a 375° F oven, or until a toothpick inserted into the middle of a muffin comes out clean.
Notes
Nutrition
If you love lemon try our easy lemon poke cake next!
Lemon Raspberry Muffins
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wilhelmina says
Love these muffins! They were a mega hit for breakfast this morning!
Betsy says
So moist & delicious! Raspberries are some of my all time favorite add ins to muffins! I love the freshness of these! The streusel topping is A-MAZE-ING!! Love it! This is exactly the kind of muffin I need in my life!
Allyssa says
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!