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–+ servings
Soft and fluffy homemade lemon raspberry muffins.

Lemon Raspberry Muffins

15 mins prep + 25 mins cook
296 kcal
Yields: 12 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.

Ingredients

Lemon Crumble Topping
Lemon Raspberry Muffins
US Customary - Metric

Instructions

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.