Moist and sunshiny sweet, these Lemon Raspberry Crumb Muffins are so good with a cup of coffee! Loaded with fresh raspberries and bursting with real lemon flavor, these are a must try for any lemon and raspberry lover!

Lemon Raspberry Muffin Recipe

One of my favorite flavor combinations? Lemon and raspberry!!! I have a ton of lemon raspberry cake recipes that I love and bake often. But sometimes the idea of baking a cake is daunting…

so that’s where these humble lemon raspberry crumb muffins come in! They’re loaded with bright lemon flavor, bursting with jammy pockets of raspberries, and topped with buttery crumbs. A lemon glaze can be added or left out, depending on your mood. But we typically add it because we love the extra perky lemon flavor it adds. And because we’re suckers for a good glaze! #guilty

Tips and Tricks for Recipe Success

Here are the ingredients needed for Lemon Raspberry Muffins Recipe:

• dry ingredients: flour, baking powder, and salt! these ingredients bind the batter and help the muffins rise.
• lemon juice, lemon zest, and lemon extract: this trio of lemon flavors adds a bright punch of lemon flavor to the recipe! you may omit the lemon extract, but the lemon flavor will be more subtle.
• sour cream: makes the muffins moist and adds a subtle tangy flavor. bring your sour cream to room temperature! cold batters don’t bond.
• vanilla extract: brightens the lemon and raspberry flavors.
• butter: adds flavor and moisture.
• granulated sugar: our sweetener for this recipe.
• eggs: create structure and stability. be sure your eggs are at room temperature!
• raspberries: fresh or frozen will work! if using frozen, do not thaw first. And be sure to fold them into the batter GENTLY! As raspberries are delicate in nature and break easily.

How to Make Lemon Raspberry Muffins

There are 3 steps to making these muffins!

1. First, you’ll make the crumb topping. To do this, you’ll simply combine the flour and sugar, then cut in the butter until the mixture resembles a coarse meal. Pop the crumb topping into the fridge while you make your muffins!
2. Next you’ll need to assemble the batter. This is super easy because no electric mixer is required! You’ll simple combine the flour, baking powder, and salt in one bowl. Then combine sugar, lemon juice, lemon zest, lemon extract, eggs, butter, and sour cream in another bowl. Then combine the wet and dry ingredients together. Finally, you’ll gently fold in the raspberries.
3. Final step, divide the batter evenly among the muffin molds. Top with crumbs. And bake for about 20 minutes!!! If you’re using the glaze, you can whip this up while your muffins bake.

This recipe yields exactly 1 dozen muffins! Be sure to allow the muffins to cool in the pan for at least 5 minutes before removing them. In my opinion, these lemon and raspberry muffins are best eaten warm, the day they’re made, but they’ll “keep” in an airtight container for 48 hours.

Can you Freeze Lemon Raspberry Muffins?

Totally! After cooling, simply place the muffins in a freezer-safe Ziplock bag and pop them in the freezer for up to two months. Thaw on the counter or briefly warm them up in the microwave before serving.

For more Muffin Recipes, Check Out:

• Bakery-Style Coffee Cake Muffins 
• Blueberry Lemon Poppy Seed Muffins
• Morning Glory Muffins

We love serving these muffins for breakfast or brunch because they’re SO good with a cup of coffee or tea! But they’re equally great as an after-school (or after work!) snack.

So if you’re looking for a new muffin recipe to try this Spring, look no further than these Lemon Raspberry beauties!

IF YOU TRY THIS RECIPE FOR LEMON RASPBERRY CRUMB MUFFINS, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE  ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.

Lemon Raspberry Crumb Muffins

Ashley Manila

Moist and sunshiny sweet, these Lemon Raspberry Crumb Muffins are so good with a cup of coffee! Loaded with fresh raspberries and bursting with real lemon flavor, these are a must try for any lemon and raspberry lover!

4.84 from 6 votes

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Inactive Time 10 minutes mins

Total Time 47 minutes mins

Course Breakfast

Cuisine American

Servings 1 dozen muffins

Ingredients

 

For the Crumb Topping:

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 Tablespoons unsalted butter, cold and cubed

For the Lemon Raspberry Muffin Batter:

• 2 and 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons (4 ounces) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup full-fat sour cream
• 1/2 cup lemon juice
• 1 teaspoon lemon zest, finely grated
• 1/2 teaspoon lemon extract, optional
• 1 and 1/2 cups raspberries

For the Lemon Glaze (optional):

• 1/2 cup confectioners' sugar
• 1 Tablespoon lemon juice, more if needed
• 1/2 teaspoon lemon zest, finely grated
• pinch of salt

Instructions

 

For the Crumb Topping:

• In a medium bowl combine the flour and sugar. Add in the cubed butter and mix, with a pastry blender or two forks, until the mixture resembles a coarse meal. Place in the fridge until needed.

For the Lemon Raspberry Muffin Batter:

• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, and salt; set aside.
• In a separate large bowl, whisk together the butter, sugar, eggs, vanilla extract, sour cream, lemon juice, zest, and extract (if using), mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, gently fold until just combined. 
• Fold in the raspberries until combined. 
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Sprinkle each filled muffin tin mold with a teaspoon or two of the crumb topping. 
• Bake for 22 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
• Enjoy muffins warm, or store in a covered container for up to 2 days. 

For the Lemon Glaze (optional):

• In a small bowl combine the confectioners' sugar, lemon juice, and zest, whisk until smooth, adding more juice as needed to reach desired consistency. Drizzle over the muffins right before serving.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature