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Raspberry Lemon Streusel Muffins

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Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day.

Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day. These are the perfect breakfast treat!

Raspberry Lemon Streusel Muffins

There’s something about the raspberry lemon combo that makes me crave warmer weather.  It’s just the feeling it gives you, Like, things are blooming and growing and the sun is out and you’re frolicking in a field of daisies!

These moist and soft lemon raspberry muffins give me all of those feelings with their perfectly sweet yet tart fruity flavors. As soon as you bite into that crumb topped muffin you’ll think it was made by a professional bakery, not just your home kitchen.

You get random bursts of tartness and you get the sweet lemon citrus at the same time for the most amazing combination!

Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day. These are the perfect breakfast treat!

How To Make Bakery Style Lemon Raspberry Muffins

We all love those amazing bakery style muffins, but it almost seems like an impossible feat to recreate those creations. Thankfully with this muffin recipe making your own bakery creation comes easily!

What is Streusel Topping?

Streusel/crumb toppings are my favorites on a muffin. I will automatically go towards any muffin decked out with streusel/crumb topping. I love the crunch it gives. This particular one has lemon zest in it and the buttery texture rounds out the muffin perfectly.

Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day. These are the perfect breakfast treat!

The Next Best Thing To Raspberry Lemonade

Raspberry lemonade isn’t just for drinking anymore. Now you can enjoy your favorite spring/summer sipper in the form of a breakfast favorite.

The combination of raspberry and lemons reminds me of my favorite lemonade from Simply Lemonade. The raspberry lemonade flavor. If you haven’t had it before, you need to get yourself a jug.

It’s got the most perfect tang to it without being overly sour. Just like the drink, the raspberry within these muffins gives the muffins a bite.

Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day. These are the perfect breakfast treat!

Muffin Baking Tips You’ll Want To Remember

  • Do NOT overmix the batter: The light fluffy texture will be ruined if you overmix and crush all the air bubbles. Resist the urge to mix and mix until everything is smooth. Lumps are your friend in this scenario.
  • Grease the pan or use liners: Either method works fine but you need to do one of the other. If you try to skip the grease and liners you’ll end up with a crumbly mess when trying to remove each from the pan.
  • Fill the cups 2/3rds full: Just like how cakes rise, so do muffins. This means you don’t want to fill the cups to the brim or you will end up with an awful mess in your oven to clean up when all 12 muffins spill over.
Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day. These are the perfect breakfast treat!

How To Serve and Store Your Raspberry Lemon Muffins

Whether you want to snag a couple for a good grab and go breakfast or end your day on a sweet note by treating yourself to an after dinner snack, these muffins are perfect for you!

They are great for almost any situation, be it a weekend brunch, baby shower, or just your run of the mill breakfast at home. No matter what you make this recipe for, they will be gone in no time!

Storing Leftovers

These raspberry-lemon muffins are really at their best when served and eaten the day they are baked. So, if possible, I recommend trying to bake just before serving, for those deliciously warm bites of heaven for everyone to enjoy.

If you do end up with leftovers don’t just throw them out though, they will keep in an airtight container or ziptop bag at room temperature for up to 4 days. To step up your leftover muffin experience, try splitting each muffin toasting it in the oven on broil, then slather it with butter. So good!

Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day. These are the perfect breakfast treat!

Start Your Morning Off Right With These Breakfast Recipes!

We all know that breakfast is the most important meal of the day, so why not also make it the most delicious meal of the day? Give yourself the breakfast you deserve and check out some of these show-stopping recipes that are sure to jump-start your morning in the best way possible.

Blueberry Peanut Butter Pancakes for Two

Overnight Bacon Breakfast Casserole

Coconut Latte Overnight Oats

Almond Butter Granola

Triple Berry Brioche French Toast

3-Ingredient Cherry Coffee Cake

Raspberry Lemon Streusel Muffins

Raspberry and lemon make a great flavor combination for these muffins!
2 from 1 vote
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Author: Julie Chiou
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For the topping

  • cup granulated sugar
  • 3 tablespoons all-purpose flour
  • Zest of 1/2 a lemon
  • 2 tablespoons unsalted butter, melted

For the muffins

  • 2 ¾ cups of all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup granulated sugar
  • 1 egg
  • Juice of 1 lemon, plus enough milk to fill 1 cup
  • 4 tablespoons unflavored oil like avocado oil
  • Zest of 1/2 a lemon
  • 1 cup fresh or frozen raspberries, (see notes below)

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat the oven to 400 °F. In a 12 cup muffin tin, line with muffin/cupcake liners or grease it with cooking spray.
  • For the topping, in a small bowl, combine the sugar, flour, and lemon zest. Mix in the butter until the mixture is crumbly. Set aside.
  • In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, pour the egg, lemon juice/milk, lemon zest, and oil in. Turn it on low to lightly combine it. Slowly add in the flour mixture and mix quickly until just combined.
  • Turn off the mixer and remove the bowl. Gently fold in the raspberries. It’s okay if they burst. It might turn your dough a bright raspberry color, that’s ok.
  • Using a large cookie scoop, divide up the mixture into the muffin cups, filling them about 2/3 full.
  • Divide up the crumb topping between the 12 muffins, sprinkling them on top and pressing lightly onto the muffin batter if needed.
  • Bake 20-25 minutes, or until golden brown on top and firm in the center. Transfer to wire cooling rack to cool completely.

Recipe Notes

If raspberries are in season, by all means use fresh raspberries! I had to get frozen ones but they still turned out great. I baked my muffins for 20 minutes. They were perfectly moist so if you don’t want your muffins to dry out, I suggest you take them out at the 20 minute mark to check with a toothpick and pop them back in if they aren’t quite ready yet.


Serving: 1 muffin | Calories: 234 kcal | Carbohydrates: 39 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.1 g | Cholesterol: 19 mg | Sodium: 112 mg | Potassium: 54 mg | Fiber: 1 g | Sugar: 14 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Breakfast, Dessert, Pasta
Cuisine: American
Keyword: lemon, muffins, raspberry

Photography by Jesse Reilly

Recipe Rating


Saturday 1st of May 2021

The batter was very dense, more like a dough which made the muffins not very light or airy. The raspberry was strong but the lemon was light. I would use a second lemon.


Monday 1st of February 2021

I tried these, but the dough turned out very dense it was almost like a cookie dough, when I baked them they did rise but the inside was not as airy and light as I would've wanted.


Friday 14th of August 2020

lovely and love lemon, raspberries are fine, but kinda the middle child between blackberries and blueberries or something else, anyway, no matter since they're paired with lemon juice and zest, that's enough for me, thank you


Wednesday 17th of June 2020

If using frozen raspberries do you thaw first?

Julie Wampler

Tuesday 23rd of June 2020



Tuesday 16th of June 2020

These look amazing and i love raspberries and lemon. I look forward to making these.