Get the Recipe: Raspberry Lemon Muffins
Lovely lemon muffins combined with raspberries and topped with a sweet brown sugar and butter crumb.
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 6x6-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
Nutritional information is for a yield of 10 muffins.
Once cooled, store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll find substitution suggestions, as well as step-by-step photos that you may find helpful.
Serving: 1muffin, Calories: 322kcal, Carbohydrates: 49g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 67mg, Sodium: 225mg, Potassium: 210mg, Fiber: 2g, Sugar: 25g, Vitamin A: 425IU, Vitamin C: 7mg, Calcium: 85mg, Iron: 2mg
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