{"id":24286,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-raspberry-streusel-muffins\/"},"modified":"2025-06-17T11:28:12","modified_gmt":"2025-06-17T16:28:12","slug":"lemon-raspberry-streusel-muffins","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-raspberry-streusel-muffins\/","title":{"rendered":"Raspberry Lemon Muffins"},"content":{"rendered":"<p>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\u2014bursting with tart raspberries and bright lemon zest, and topped with a buttery crumble that gives just the right amount of golden crunch.<\/p>\n<p>This <a href=\"https:\/\/www.tasteofhome.com\/collection\/muffin-recipes-worth-waking-up-for\/\" data-name=\"www.tasteofhome.com\/collection\/muffin-recipes-worth-waking-up-for\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">muffin recipe<\/a> 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&#8217;t need a mixer or fancy techniques\u2014just 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&#8217;re serving them for <a href=\"https:\/\/www.tasteofhome.com\/collection\/sunday-brunch-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/sunday-brunch-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Sunday brunch<\/a>, 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.<\/p>\n<h2>Ingredients for Raspberry Lemon Muffins<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> Flour creates the fluffy structure that holds up all the berries and moisture. Make sure to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">measure flour accurately<\/a>\u2014too much flour will leave you with sad, dense muffins.<\/li>\n<li><strong>Granulated sugar:<\/strong> 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.<\/li>\n<li><strong>Baking powder and baking soda:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Baking powder and baking soda<\/a> help the muffins puff up into picture-perfect domes.<\/li>\n<li><strong>Salt:<\/strong> A pinch of salt wakes up every other flavor in the bowl. Don&#8217;t skip it; it&#8217;s the silent MVP.<\/li>\n<li><strong>Large eggs:<\/strong> Eggs add richness, bind everything together and help with that beautifully tender texture. <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Room-temperature eggs<\/a> mix in more evenly.<\/li>\n<li><strong>Lemon yogurt: <\/strong>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\u2014just avoid low-fat if you want maximum flavor and richness.<\/li>\n<li><strong>Canola oil:<\/strong> Canola oil makes these muffins stay tender for days. Unlike butter, this <a href=\"https:\/\/www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-name=\"www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cooking oil<\/a> doesn&#8217;t firm up as much when cool, meaning your muffins will be just as good the next morning (and the morning after).<\/li>\n<li><strong>Grated lemon zest:<\/strong> This is where the lemon flavor really pops. There are a few <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ways to zest a lemon<\/a>, 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.<\/li>\n<li><strong>Raspberries:<\/strong> These little ruby gems bring juicy tartness to every bite. Fresh berries hold their shape better, but frozen work perfectly too\u2014just don&#8217;t thaw them or you&#8217;ll end up with pink-streaked batter (unless you&#8217;re into that).<\/li>\n<li><strong>Streusel topping: <\/strong>Make a streusel topping with granulated sugar, flour, and butter or margarine. Use real butter if you can\u2014<a href=\"https:\/\/www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-name=\"www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">unsalted is best<\/a>. You can also make this streusel with brown sugar for extra molasses flavor.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the dry ingredients<\/h3>\n<p>Preheat the oven to 400\u00b0F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.<\/p>\n<h3>Step 2: Combine the wet ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2154143\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_1.jpg?fit=700%2C1024\" alt=\"eggs, yogurt, oil and lemon zest in a bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In another bowl, combine the eggs, yogurt, oil and lemon zest; mix well.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Add a splash of vanilla extract to your wet ingredients to round out the flavor profile and make your kitchen smell like heaven.<\/p>\n<h3>Step 3: Stir it all together<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2154144\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_2.jpg?fit=700%2C1024\" alt=\"wet ingredients added to dry mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir the wet ingredients into the dry ingredients just until moistened.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2154145\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_3.jpg?fit=700%2C1024\" alt=\"raspberries added to muffin mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Fold in the raspberries.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If using frozen berries, toss them in a tablespoon of flour to prevent bleeding.<\/p>\n<h3>Step 4: Fill the muffin tin<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2154147\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_5.jpg?fit=700%2C1024\" alt=\"paper-lined muffin cups being filled about three-fourths full with the batter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Fill 12 greased or paper-lined muffin cups about three-fourths full with the batter.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> An ice cream scoop is one of the best tools for filling muffin cups evenly.<\/p>\n<h3>Step 5: Add the streusel topping<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2154146\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_4.jpg?fit=700%2C1024\" alt=\"butter added to sugar and flour mixture for topping\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>For the topping, combine the sugar and flour. Cut in the butter until the mixture resembles coarse crumbs.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Cold butter is better for streusel topping. Otherwise, it will melt too fast in the oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2154148\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_6.jpg?fit=700%2C1024\" alt=\"topping being sprinkled over batter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Sprinkle about 1 tablespoon over each muffin.<\/p>\n<h3>Step 6: Bake the muffins<\/h3>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> 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&#8217;s wet batter on the toothpick, the muffins need more time in the oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2154141\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_FT25_5451_JR_0422_1.jpg?fit=700%2C1024\" alt=\"Raspberry Lemon Muffins on wire rack\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Raspberry Lemon Muffin Variations<\/h2>\n<ul>\n<li><strong>Add a filling:<\/strong> Spoon half the batter into each muffin cup, add a small dollop of raspberry jam or lemon curd, and top with more batter. It&#8217;s a muffin surprise!<\/li>\n<li><strong>Try a glaze instead of streusel:<\/strong> Skip the streusel and drizzle cooled muffins with a quick lemon glaze made with confectioners&#8217; sugar and lemon juice.<\/li>\n<li><strong>Use different berries:<\/strong> 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!<\/li>\n<\/ul>\n<h2>How to Store Raspberry Lemon Muffins<\/h2>\n<p>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.<\/p>\n<h3>How long do raspberry lemon muffins last?<\/h3>\n<p>Stored properly, raspberry lemon muffins will last up to three days on the counter or five days in the fridge.<\/p>\n<h3>Can you freeze raspberry lemon muffins?<\/h3>\n<p>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.<\/p>\n<h2>Raspberry Lemon Muffin Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2154142\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_FT25_5451_JR_0422_2.jpg?fit=700%2C1024\" alt=\"Raspberry Lemon Muffins\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you prevent dry raspberry lemon muffins?<\/h3>\n<p>Moisture is key to any great muffin recipe. Using oil and yogurt helps keep the crumb tender and soft. Also, avoid overmixing the batter\u2014once the dry and wet ingredients are combined, stir gently until everything is just incorporated.<\/p>\n<h3>Do you need to thaw frozen berries for raspberry lemon muffins?<\/h3>\n<p>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.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>These raspberry\u00a0lemon muffins burst with juicy raspberries and citrus zest, and are topped with a golden buttery streusel. They prove that a warm homemade breakfast can be effortless and beautiful.<\/p>\n","protected":false},"author":7061,"featured_media":2137236,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,305616,305615,304275,304287,304328,305271,305487,304338,306171,305334,304515,307104,303966,305343,304988,304368,303887,306848,307199,304268,303987,305675,304558,307136,324623,304150,303883,305031],"categories-v2":[308500,310461,309438,310169,310897,310890,308295,308300,308988,308984,308481,309216,310796,308992,312036,309337,308880,310155,308495,309351,308935,308745,308478,309603,310245,259483,308514,310945,308910,310182,309177,309434,308476,308975],"coauthors":[343320],"recommended_recipes":[{"post_title":"Rhubarb Streusel Muffins","post_link":"\/recipes\/rhubarb-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Streusel-Muffins_EXPS_BAKE24_17491_DR_03_28_1b.jpg"},{"post_title":"Lemon Muffins","post_link":"\/recipes\/lemon-crumb-muffins\/","post_image":"\/wp-content\/uploads\/2025\/06\/EXPS_HCA27_40157_MD_P2_06_05_1b.jpg"},{"post_title":"Glazed Lemon Blueberry Muffins","post_link":"\/recipes\/glazed-lemon-blueberry-muffins\/","post_image":"\/wp-content\/uploads\/2024\/08\/Glazed-Lemon-Blueberry-Muffins_EXPS_TOHcom24_48184_DR_08_13_14b.jpg"},{"post_title":"Lemon Poppy Seed Muffins","post_link":"\/recipes\/lemony-poppy-seed-muffins\/","post_image":"\/wp-content\/uploads\/2024\/08\/Lemon-Poppy-Seed-Muffins_EXPS_TOHVP24_40131_LC_08_14_2.jpg"},{"post_title":"Apple Streusel Muffins","post_link":"\/recipes\/apple-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_31138_KristinaVanni_1-1.jpg"},{"post_title":"Lemon Meringue Muffins","post_link":"\/recipes\/lemon-meringue-muffins\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Meringue-Muffins_exps41158_TH143190D10_10_7bC_RMS.jpg"},{"post_title":"Lemon Raspberry Jumbo 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Muffins","post_link":"\/recipes\/lemon-streusel-blueberry-muffins\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Streusel-Blueberry-Muffins_exps59944_THCA2449046A02_03_6bC_RMS.jpg"},{"post_title":"Lemon-Raspberry Streusel Cake","post_link":"\/recipes\/lemon-raspberry-streusel-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Raspberry-Streusel-Cake_exps94614_THCB2302822B02_17_5bC_RMS.jpg"},{"post_title":"Streusel Pumpkin Muffins","post_link":"\/recipes\/streusel-pumpkin-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/Streusel-Pumpkin-Muffins_EXPS_FT21_12112_F_0603_1.jpg"},{"post_title":"Cran-Orange Streusel Muffins","post_link":"\/recipes\/cran-orange-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33682_LT1192296D54.jpg"},{"post_title":"Banana Streusel Muffins","post_link":"\/recipes\/banana-streusel-muffins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4861_CX1280C49B.jpg"},{"post_title":"Lemon Poppy Seed 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Lemon Muffins","datePublished":"2018-01-01","dateModified":"2025-06-17","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Lemon-Raspberry-Streusel-Muffins_EXPS_FT25_5451_JR_0422_3.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"These raspberry\u00a0lemon muffins burst with juicy raspberries and citrus zest, and are topped with a golden buttery streusel. They prove that a warm homemade breakfast can be effortless and beautiful.","recipeIngredient":["2 cups all-purpose flour","1\/2 cup sugar","2 teaspoons baking powder","1\/2 teaspoon baking soda","1\/2 teaspoon salt","2 large eggs, room temperature, lightly beaten","1 cup lemon yogurt","1\/2 cup canola oil","1 teaspoon grated lemon zest","1 cup fresh or frozen raspberries","TOPPING:","1\/3 cup sugar","1\/4 cup all-purpose flour","2 tablespoons butter or margarine"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the dry ingredients","text":"Preheat the oven to 400\u00b0F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt."},{"@type":"HowToStep","name":"Combine the wet ingredients","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stir it all together","text":"Stir the wet ingredients into the dry ingredients just until moistened. Fold in the raspberries. Editor's Tip: If using frozen berries, toss them in a tablespoon of flour to prevent bleeding.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill the muffin tin","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the streusel topping","text":"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. Sprinkle about 1 tablespoon over each muffin.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_TOHVS21_5451_BL_11_15_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the muffins","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/06\/Raspberry-Lemon-Muffins_FT25_5451_JR_0422_1.jpg?fit=700,1024"}],"recipeYield":"about 1 dozen","author":[{"@type":"Person","name":"Kate McKiernan"}],"nutrition":{"@type":"NutritionInformation","calories":" 272 calories","fatContent":"12g fat (3g saturated fat)","cholesterolContent":"41mg cholesterol","sodiumContent":"258mg sodium","carbohydrateContent":"37g carbohydrate (18g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7,"reviewCount":30,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, German","video":{"@type":"VideoObject","name":"Lemon-Raspberry Streusel Muffins","description":"Check out this video for how to make Lemon-Raspberry Streusel Muffins","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/vWUvdr7V\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/vWUvdr7V-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jeansch123"},"reviewBody":"<p>When I made these muffins I followed the recipe as written. I usually only alter ingredients after I\u2019ve tried it. These need no altering\u2014they are delicious! I used Greek yogurt and they turned out beautifully. I would say that they are best eaten warm right out of the oven. I will even warm them a bit for consumption later. I put four of them in the freezer so we wouldn\u2019t eat them all. Definitely will be making these again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Barry150"},"reviewBody":"These were easy to make and the best tasting muffins I have eaten in a long, long time - maybe ever.  I followed the recipe exactly; but when baking, I lowered temperature from 400 degrees to 375 degrees to avoid the bottom of muffins burning\/browning, a problem some reviewers here complained about. Texture and taste of finished product was perfect - bakery quality!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stephanie361"},"reviewBody":"I followed the recipe exactly, even when the temperature in recipe seemed high, but unfortunately it was way too high for my oven, the bottoms all burned after only 16 minutes. I had batter for four muffins leftover and baked those at 350, and they were delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"alfoa"},"reviewBody":"<p>These are by far the best muffins I have ever made. They are more work than my other top muffin recipes, though. I used 2 different muffin pans, one light, one dark\u2014as I always do. As with the previous reviewer, the ones in the dark pan had bottoms that were too dark (mine weren\u2019t burnt yet). The rest of the muffin was not overdone. This doesn\u2019t happen to me with other recipes (I check both pans regularly while cooking); therefore, I would make sure to use a lighter colored pan when baking these. Also, I used the zest of an entire lemon to make sure there was enough lemon flavor.<\/p><p>EDIT: I have also tried making these with blackberries instead of raspberries.  Delicious either way!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kevin785"},"reviewBody":"<p>I found there was enough mix to make 24. The cases only need to be half full before baking. Very tasty!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tracy532"},"reviewBody":"<p>Taste was ok. Not as flavorful as I thought it would be with raspberries and lemon. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"James102"},"reviewBody":"Excellent muffins! Easy and loved by the whole family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Georgina"},"reviewBody":"followed everything except didn't have lemon yogurt on hand so improvised with vanilla yogurt with added lemon juice and lemon zest came out excellent! Definitely will make again?? Thank you","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SourVeggies"},"reviewBody":"Made these muffins this morning....we loved them...they were light, moist and flavorful.  I love lemon desserts so next time I might add a couple teaspoons of fresh lemon juice to the recipe.  The lemon flavor was good but I like a strong lemon taste.  This recipe is a keeper..!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mardyandee"},"reviewBody":"I just made these for breakfast this morning. They are wonderful. We loved the light lemon flavor and the raspberries. The topping is crunchy and the texture of the muffins is light. I added two ounces of lime yogurt to make the eight ounces of yogurt that was needed. I will make them again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ler70"},"reviewBody":"JUST MADE THESE, THEY ARE DELICIOUS  CANNOT WAIT FOR MY HUSBAND OF 48 YEARS TO TASTE,I KNOW HE WILL LIKE THIS RECIPE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"carrahcancook"},"reviewBody":"The only thing I did not like is the streusel topping but other than that family loved them and I will be making again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ErinHealy"},"reviewBody":"These looked delicious so I had to try them. I used blueberries as that was what I had on hand. I can't wait to try these with my home grown ollalieberries! They came out of the oven looking better than any bakery muffin. This is definitely going to be a regular muffin in our house!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"christineschoolcraft"},"reviewBody":"Made the recipe, did not have lemon yogourt, so made it strawberry instead!  Taste very good, I did not put the topping on it for lower calories! Will make it again for sure!  Christine S.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sallyjojo"},"reviewBody":"OMG!  These were just delicious!  Such a light fluffy muffin .  Only a few substitutions, I used fat free Greek yogurt and added a 1 tsp lemon juice and little extra lemon zest.  Used a stevia baking mix instead of the sugar in the muffins, but used real sugar for the streusel, I wasn't sure if it would turn out.  I also added about 2 Tbls amond milk, because the batter was a little thick, probably from the Greek yogurt.  For those that said it was bland, add a little extra lemon.  Will be making again and again!  Thanks so much for posting :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dozer77"},"reviewBody":"The muffins turned out really good..I used raspberry yogurt with added lemon yogurt to make up the difference since my yogurt was only a 5 oz portion. I also added a 1\/2 tsp of raspberry extract.I will be making these agan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shirleyshirley36"},"reviewBody":"These muffins were the best. The next day I made another batch and gave some away also","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MAJcooking"},"reviewBody":"These are really wonderful!  Moist & delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kdwarren"},"reviewBody":"These muffins were OK. A little bland and the texture could be better.  Did not like the topping.  Think I will keep on looking for a raspberry muffin recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChrisD1717"},"reviewBody":"These were very moist and delicious Loved the topping. Added a nice crunch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tsuop"},"reviewBody":"These are great!!  Try them with Strawberries, as they are in season now,  Yummy!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Lemon-Raspberry Streusel Muffins","description":"Check out this video for how to make Lemon-Raspberry Streusel Muffins","url":"http:\/\/content.jwplatform.com\/videos\/vWUvdr7V-Uot7Fvi8.mp4","duration":"1m36s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/0q3b46xj3oowf0b0w7sopa6q4jvcu5xp.jpg","advertising":"","jw_id":"vWUvdr7V","jw_url":"http:\/\/content.jwplatform.com\/videos\/vWUvdr7V-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/vWUvdr7V\/poster.jpg?width=720","jw_publish_date":"2021-12-08T00:00:00"},"rms_legacy_id":"5451","romance_copy_dek":"These raspberry\u00a0lemon muffins burst with juicy raspberries and citrus zest, and are topped with a golden buttery streusel. 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