Raspberry Lemon Muffins

Raspberry lemon muffins remind me of the first warm spring morning. They taste like soft sunlight streaming through the kitchen window, dew still clinging to the grass, and the promise of something warm and sweet wafting from the oven. These muffins are sunshine in pastry form—bursting with tart raspberries and bright lemon zest, and topped with a buttery crumble that gives just the right amount of golden crunch.

This muffin recipe is the kind of breakfast you can pull together half-awake, with one eye on the coffee pot. You can even bake these the night before because they taste just as good the next morning. You don’t need a mixer or fancy techniques—just a bowl, a spoon and a few minutes of gentle stirring to get bakery-style lemon raspberry muffins that look as lovely as they taste. Whether you’re serving them for Sunday brunch, sneaking one before your Zoom meeting or tucking them into a picnic basket, these muffins are a sweet treat no matter when you take a bite.

Ingredients for Raspberry Lemon Muffins

• All-purpose flour: Flour creates the fluffy structure that holds up all the berries and moisture. Make sure to measure flour accurately—too much flour will leave you with sad, dense muffins.
• Granulated sugar: Sugar sweetens the batter without stealing the spotlight from the tart raspberries and citrus zing. It also creates the perfect crumb and contributes to the golden brown color.
• Baking powder and baking soda: Baking powder and baking soda help the muffins puff up into picture-perfect domes.
• Salt: A pinch of salt wakes up every other flavor in the bowl. Don’t skip it; it’s the silent MVP.
• Large eggs: Eggs add richness, bind everything together and help with that beautifully tender texture. Room-temperature eggs mix in more evenly.
• Lemon yogurt: Lemon yogurt is the secret to extra-moist lemon raspberry muffins. It adds a subtle tang, complements the lemon zest, and keeps the texture soft and delicate. Greek-style or regular will work, depending on how much tart you crave—just avoid low-fat if you want maximum flavor and richness.
• Canola oil: Canola oil makes these muffins stay tender for days. Unlike butter, this cooking oil doesn’t firm up as much when cool, meaning your muffins will be just as good the next morning (and the morning after).
• Grated lemon zest: This is where the lemon flavor really pops. There are a few ways to zest a lemon, but I like to use a Microplane. Remember to zest only the yellow part of the peel, not the bitter white pith. You can even bump this up to 2 teaspoons if you want an extra-citrusy kick.
• Raspberries: These little ruby gems bring juicy tartness to every bite. Fresh berries hold their shape better, but frozen work perfectly too—just don’t thaw them or you’ll end up with pink-streaked batter (unless you’re into that).
• Streusel topping: Make a streusel topping with granulated sugar, flour, and butter or margarine. Use real butter if you can—unsalted is best. You can also make this streusel with brown sugar for extra molasses flavor.

Directions

Step 1: Mix the dry ingredients

Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

Step 2: Combine the wet ingredients

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In another bowl, combine the eggs, yogurt, oil and lemon zest; mix well.

Editor’s Tip: Add a splash of vanilla extract to your wet ingredients to round out the flavor profile and make your kitchen smell like heaven.

Step 3: Stir it all together

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Stir the wet ingredients into the dry ingredients just until moistened.

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Fold in the raspberries.

Editor’s Tip: If using frozen berries, toss them in a tablespoon of flour to prevent bleeding.

Step 4: Fill the muffin tin

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Fill 12 greased or paper-lined muffin cups about three-fourths full with the batter.

Editor’s Tip: An ice cream scoop is one of the best tools for filling muffin cups evenly.

Step 5: Add the streusel topping

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For the topping, combine the sugar and flour. Cut in the butter until the mixture resembles coarse crumbs.

Editor’s Tip: Cold butter is better for streusel topping. Otherwise, it will melt too fast in the oven.

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Sprinkle about 1 tablespoon over each muffin.

Step 6: Bake the muffins

Bake for 18 to 20 minutes or until the muffins are done. Cool in the pan for 10 minutes before removing them to a wire rack.

Editor’s Tip: Baked muffins should have a dome-like top and spring back when gently touched. Or, insert a clean toothpick or cake tester into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are ready. If there’s wet batter on the toothpick, the muffins need more time in the oven.

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Raspberry Lemon Muffin Variations

• Add a filling: Spoon half the batter into each muffin cup, add a small dollop of raspberry jam or lemon curd, and top with more batter. It’s a muffin surprise!
• Try a glaze instead of streusel: Skip the streusel and drizzle cooled muffins with a quick lemon glaze made with confectioners’ sugar and lemon juice.
• Use different berries: Blueberries, blackberries or chopped strawberries, or a combo of some or all of them, is a nice twist. And they all work well with lemon!

How to Store Raspberry Lemon Muffins

Allow the muffins to cool and store them in an airtight container at room temperature. To extend their shelf life, pop them in the refrigerator or freezer.

How long do raspberry lemon muffins last?

Stored properly, raspberry lemon muffins will last up to three days on the counter or five days in the fridge.

Can you freeze raspberry lemon muffins?

To freeze raspberry lemon muffins, store them in a zip-top freezer bag for up to three months. Before serving, thaw them at room temperature or zap them in a microwave for 30 to 45 seconds.

Raspberry Lemon Muffin Tips

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How do you prevent dry raspberry lemon muffins?

Moisture is key to any great muffin recipe. Using oil and yogurt helps keep the crumb tender and soft. Also, avoid overmixing the batter—once the dry and wet ingredients are combined, stir gently until everything is just incorporated.

Do you need to thaw frozen berries for raspberry lemon muffins?

If using frozen raspberries for muffins, you can toss them straight into the batter. To avoid streaking, coat them lightly in flour before folding them into the batter.