raspberry lemon streusel muffins

  • Raspberry Lemon Streusel Muffins inspired by my favorite drink.

    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!

    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!

    In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk. Set aside.
    Next, pour the egg, lemon juice/milk, lemon zest, and oil into a bowl of a stand mixer and lightly combine it. Slowly add in the flour mixture and mix quickly until just combined.

    Gently fold in the raspberries, then divide up the mixture into the muffin cups, filling them about 2/3 full.
    Sprinkle crumb topping onto of each muffin and bake until golden brown on top and firm in the center.

    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.

    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.

    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.

    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!

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    raspberry lemon streusel muffins

    Raspberry and lemon make a great flavor combination for these muffins!
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1 dozen
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    Ingredients

    For the topping

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

    For the muffins

    • 2 3/4 cups of all-purpose flour
    • 1 tbsp baking powder
    • 1/2 cup granulated sugar
    • 1 egg
    • Juice of 1 lemon plus enough milk to fill 1 cup
    • 4 tbsp canola oil
    • Zest of 1/2 a lemon
    • 1 cup frozen or fresh raspberries

    Instructions

    • Preheat the oven to 400 degrees. 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.

    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.
    Source: Urban Strawberries

     

  • 20 Comments
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    Comments

  • Gina @ Running to the Kitchen says:

    Don’t worry you’re not the only one who associates lemon smells with cleaning and therefore spring! I imagine open windows and crisp springtime air when I’m cleaning too. We can be weird together.
    Raspberry and lemon is such a good combo, I bet these are to die for!

  • Kathryn says:

    I love that crunchy topping! You’re so right about citrus, everything that I want to cook at the moment involves it because I think I’m trying to drag spring kicking and screaming along!

  • amy @ fearless homemaker says:

    ooh, these look absolutely delicious. you also have me craving Simply Lemonade now, ha! i’m heading to the store in a few minutes + will have to buy some. =)

  • Culinary Collage says:

    These look absolutely fantastic! Your photos are beautiful!

  • Lauren at Keep It Sweet says:

    I love the sound of these! Streusel makes anything delicious:-)

  • Rachel @ Baked by Rachel says:

    I adore this flavor combination! I’m with you – I wish mother nature would make up her mind. I have a feeling we’ve still got plenty more winter coming though!

  • Alicia @ Urban Strawberries says:

    Love the pics! Love the post! Love the muffins! Happy Baking!

  • Cassie @ Bake Your Day says:

    Looooove muffins. Great flavor combo too. Your photos look gorgeous!

  • Aimee @ ShugarySweets says:

    I’m hungry now.

  • Stacy says:

    Since I have fresh blueberries, I’m gonna try Blueberry Lemon Streusel Muffins :)

  • Krissy {Krissy's Creaions} says:

    The streusel topping on these cupcakes look incredible! You’ve got to move to San Diego if you want perfect weather :)

  • Lindsay @ Schnoodle Soup says:

    Your photos are foolishly gorgeous! And these look divine. So glad I found your blog!!

    • Julie says:

      Wow, thank you! I appreciate that :) can’t wait to share more with you!

  • Katie Martino says:

    Yummmmmmm I’m addicted to streusel and these muffins make the streusel ten times more appealing

  • Steve @ the black peppercorn says:

    love muffins and these look amazing!!! I want one now! :)

  • Jen @ pretty plate says:

    I really wish I had one of these right now!

    : ))
    Jen

  • Heather says:

    You’re pictures are looking puuurtty lady! ;)

  • Rachel @ The Avid Appetite says:

    These are so beautiful! And look so light and refreshing (especially in this cold, dreary weather on the east coast!). Thanks for sharing them!

  • nicole @ I am a Honey Bee says:

    ooo yu!1 these look good. Better than my plain yogurt for breakfast. I should whip these up for the contractors when i have early onsite meetings for work.

  • 5 Hassle-Free Ways to Simplify Mealtime