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4.8 from 18 votes

Lemon Raspberry Crumb Muffins

Moist and sunshiny sweet, these Lemon Raspberry Crumb Muffins are so good with a cup of coffee! Loaded with fresh raspberries and bursting with real lemon flavor, these are a must try for any lemon and raspberry lover!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
47 mins
Servings: 1 dozen muffins
Course: Breakfast
Cuisine: American

Ingredients

For the Crumb Topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 Tablespoons unsalted butter, cold and cubed
For the Lemon Raspberry Muffin Batter:
  • 2 and 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup full-fat sour cream
  • 1/2 cup lemon juice
  • 1 teaspoon lemon zest, finely grated
  • 1/2 teaspoon lemon extract, optional
  • 1 and 1/2 cups raspberries
For the Lemon Glaze (optional):
  • 1/2 cup confectioners' sugar
  • 1 Tablespoon lemon juice, more if needed
  • 1/2 teaspoon lemon zest, finely grated
  • pinch of salt

Instructions

For the Crumb Topping:
    Cup of Yum
  1. In a medium bowl combine the flour and sugar. Add in the cubed butter and mix, with a pastry blender or two forks, until the mixture resembles a coarse meal. Place in the fridge until needed.
For the Lemon Raspberry Muffin Batter:
  1. Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
  2. In a large bowl, sift together the flour, baking powder, and salt; set aside.
  3. In a separate large bowl, whisk together the butter, sugar, eggs, vanilla extract, sour cream, lemon juice, zest, and extract (if using), mixing until ingredients are fully incorporated.
  4. Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, gently fold until just combined. 
  5. Fold in the raspberries until combined. 
  6. Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
  7. Sprinkle each filled muffin tin mold with a teaspoon or two of the crumb topping. 
  8. Bake for 22 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
  9. Enjoy muffins warm, or store in a covered container for up to 2 days. 
For the Lemon Glaze (optional):
  1. In a small bowl combine the confectioners' sugar, lemon juice, and zest, whisk until smooth, adding more juice as needed to reach desired consistency. Drizzle over the muffins right before serving.