Yield
12 muffins
Time
40 minutes
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.
‣ 2 cup all-purpose flour ‣ 2 teaspoon 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 cup fresh raspberries
1
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. Once done, gently fold in the raspberries.
2
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. Once done, bake!