Lovely raspberry lemon muffins topped with a sweet brown sugar and butter crumb. These raspberry muffins can be made with fresh or frozen raspberries. Full of bright flavours, these muffins are great any time of day!
These raspberry lemon muffins are full of bright flavours in a lovely cake-like muffin. The brown sugar and butter crumb brings a touch of sweet and crispness, as well.
Ingredients and substitutions
A few notes about the key ingredients …
Raspberries – I recommend fresh raspberries if at all possible, as they make for the tastiest and prettiest muffins. Frozen raspberries will work. Use frozen raspberries from the freezer.
Lemon – Fresh lemon is recommended as you will need both lemon zest and lemon juice for these muffins.
How to make raspberry lemon muffins
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by adding the crumb topping ingredients to a small bowl.
- Rub the butter into the dry ingredients until you have a coarse but even mixture. Set aside.
- Whisk together the dry ingredients for the muffins in a bowl. Set aside.
- Start the muffins by mixing together the white sugar, lemon juice and lemon zest, then add the rest of the muffin ingredients as instructed.
- Scrape down the bowl well after mixing.
- Add the raspberries to the batter.
- Gently fold the raspberries into the batter to avoid crushing them too much.
- Scoop the batter into the prepared muffin cups.
- Sprinkle the prepared crumb topping mixture over the muffins. Bake and enjoy!
Recipe tips!
- If using frozen raspberries, you may require a couple of minutes of extra baking time.
- If the top of the muffins seem at risk of over-browning and the muffins are not quite done, loosely lay a sheet of aluminum foil overtop to prevent further browning.
- Make your own parchment muffin liners by cutting 6×6-inch squares of parchment paper and pressing them firmly into the muffin cups before scooping the batter in.
Making ahead, storing and freezing
Muffins are generally best enjoyed on the day they are baked, though they do keep well stored in an airtight container for up to 3 days.
Muffins freeze beautifully. Wrap well and freeze for up to 3 months.
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Get the Recipe: Raspberry Lemon Muffins
Ingredients
For the crumb topping:
- 4 Tablespoons all-purpose flour
- 3 Tablespoons brown sugar, packed
- Pinch salt
- 4 teaspoons butter, cold
For the muffins:
- 2 cups (250 g) all-purpose flour, spooned and levelled
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt, *reduce to 1/4 tsp if using salted butter
- 1 cup (200 g) white granulated sugar
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 1/2 cup (113 g) butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla
- 2/3 cup (160 ml) milk, 2 or 3% recommended
- 1 1/2 cup raspberries, fresh or frozen
Instructions
- Preheat the oven to 400F (non-convection/not fan-assisted).
- Tip! Make your own parchment muffin liners by cutting parchment into 6×6-inch squares and firmly pressing them into empty muffin cups to shape.
- Line 10-12 muffin cups with paper liners (10 for larger muffins or 12 for smaller muffins). Set aside.
- Make the crumb topping: Add the flour, brown sugar and salt to a small bowl and stir together. Add the cold butter and, using your fingertips, rub the butter into the dry ingredients until you have a coarse but even crumb mixture. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- For the muffins: Add the white sugar, lemon zest and lemon juice to the bowl of a stand mixer fitted with the paddle attachment (or to a bowl with an electric beater). Mix together at low speed until the sugar is moistened. Add the butter to the bowl and beat together at medium speed until fluffy. Beat in the eggs one at a time, mixing between additions. Add the vanilla and beat in.
- With the mixer on low, add the flour in 3 additions alternately with the milk, mixing until well combined.
- Tip! If using frozen raspberries, use them from frozen and toss with a teaspoon of flour before adding to the batter.
- Remove the bowl from the mixer and scrape down the bowl. Add the raspberries and gently fold into the batter, taking care not to crush the raspberries.
- Scoop or spoon the batter into the prepared muffin cups. Sprinkle the crumb topping evenly overtop of the muffins.
- Bake the muffins in the preheated oven for 18-20 minutes or until a tester comes out clean. If using frozen raspberries, the muffins may take a few extra minutes to bake. If the topping seems at risk of over-browning before the muffins are done, loosely lay a sheet of aluminum foil over the top to prevent further browning.
- Remove from the oven and allow to cool in the muffin tin for 10 minutes, then remove from the tin to a cooling rack to cool completely.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
