Lemon Raspberry Muffins
These bakery-style lemon raspberry muffins are soft, fluffy, and topped with a decadent crumbly lemon topping. Perfect for breakfast, brunch, or a quick snack.
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About Lemon Raspberry Muffins
Lemon and raspberry create such a refreshing flavor combination, and that’s especially true for these lemon raspberry muffins.
Soft, fluffy, and crumbly, this muffin recipe is simple, classic, and totally worth it.
Because, really, who wouldn’t want a freshly baked batch of these muffins in the morning?
How long are muffins good for?
Since one of the trademarks of a good muffin is the ultra-soft and moist texture, their “best” shelf life is a little short.
Ideally, you’ll want to enjoy these muffins within one or two days. To help lock in the moisture, make sure the muffins are stored in a sealed container (or wrapped in plastic wrap or aluminum foil) until ready to eat.
The muffins will still be edible for up to four days, but they’ll begin to dry out and have a more biscuit-like texture after the second day.
Can you freeze lemon raspberry muffins?
Yes, you totally can!
Once baked, allow the muffins to cool to room temperature, then transfer to a freezer bag or sealable container. For best results, I’d recommend wrapping the muffins individually in plastic wrap or aluminum foil.
Once frozen, muffins will remain good for up to three months.
Can you use frozen raspberries?
Yes, you can, but it takes a little extra preparation.
First off, do not thaw the raspberries. Freezing and thawing raspberries will change their structure, causing them to be quite mushy and extra juicy. Using thawed berries will likely turn your muffins pink and give the muffins a more “universal” raspberry flavor instead of the small bursts of flavor you get from using fresh fruit.
Secondly, toss and completely coat your frozen raspberries in flour. This will help the raspberries remain “contained” to their shape while also stopping any extra fluid the frozen raspberries carry from impacting the consistency of the batter. Plus, it’ll help keep the muffins looking pretty.
And for third, be careful with mixing in the raspberries. You don’t want to overmix because you’ll strip off the flour coating.
How many lemons do you need?
This recipe calls for about 1/4 cup lemon juice and roughly three tablespoons of lemon zest. For the zest alone, you’ll need about two lemons total. Squeezing two lemons also would also give you plenty of lemon juice for this recipe.
You can also use storebought lemon juice for this recipe.
More recipes with lemon
Other recipes with raspberries
How to make lemon raspberry muffins
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To start off, prepare the lemon crumble topping by using a fork to mash together the light brown sugar, flour, butter, and lemon zest. Once prepared, set aside for now.
Step 2 – In a medium bowl, mix together the dry ingredients: flour, baking powder, and salt, then set the bowl aside.
Step 3 – Using a stand mixer (or hand mixer + large bowl), whip together the butter and sugar until fluffy. Slowly mix in the egg, lemon juice, and lemon zest, then pour in the milk and dry ingredients. Mix them all together until just combined.
Step 4 – Use a spatula to gently fold in the raspberries.
Step 5 – Using a muffin tin sprayed with cooking spray or lined with baking cup liners, pour in the prepared muffin batter, filling each one about 2/3 of the way. Cover each muffin with a little bit of the prepared lemon crumble topping.
Step 6 – Bake!
Step 7 – Serve and enjoy!
Lemon Raspberry Muffins
Lemon Crumble Topping
- 1/2 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 2 teaspoons lemon zest
Lemon Raspberry Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh raspberries
For the Lemon Crumble Topping
- In a small bowl, use a fork to mix together brown sugar, flour, butter, and lemon zest until dry ingredients have absorbed into the butter and mixture is crumbly.1/2 cup light brown sugar, 1/3 cup all-purpose flour, 1/4 cup unsalted butter, 2 teaspoons lemon zest
For the Lemon Raspberry Cupcakes
- Preheat oven to 375 degrees F. Prepare a muffin tin by either spraying with cooking spray or lining with baking cup liners, then set aside.
- In a medium bowl, whisk together flour, baking powder, and salt, then set bowl aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
- In a stand mixer (or hand mixer + large bowl), cream butter and sugar together on medium high speed until light and fluffy, about 3-5 minutes.1/2 cup unsalted butter, 3/4 cup granulated sugar
- Drop mixer speed to low and add egg, lemon juice, lemon zest, and vanilla to bowl. Mix until incorporated, about 1-2 minutes.1 large egg, 1/4 cup lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
- Turn off mixer. Add milk and dry ingredients to bowl, then return mixer speed to medium. Blend until ingredients are just combined, about 2-4 minutes.1/2 cup milk
- Turn off mixer and add raspberries to bowl. Use a spatula to gently fold them into dough.1 1/2 cups fresh raspberries
- Spoon batter into the cavities of prepared muffin pan, filling cups about 2/3 full. Sprinkle the top of each muffin with prepared lemon crumble topping.
- Bake muffins for 25 minutes or until a toothpick tester inserted in the middle comes out clean with no crumbs.
- Let muffins cool in muffin pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
- Serve muffins immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.