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5.0 from 3 votes

Lemon Raspberry Muffins Recipe

The sweet and tart lemon raspberry muffins are so easy to make, and simply delicious.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 262 kcal
Course: Breakfast , Baked Goods
Cuisine: American

Ingredients

  • ¼ cup unsalted butter room temperature (½ stick)
  • ¾ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 whole lemon juiced and zested (about 2 tablespoons juice + 1 tablespoon zest)
  • ½ cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1½ cups fresh raspberries
For the Streusel Topping
  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • 2 teaspoons grated lemon zest (from 1 lemon)
  • ¼ cup unsalted butter cold and cubed (½ stick)

Instructions

    Cup of Yum
  1. Preheat oven to 375°. Line a 12-count muffin tin with paper liners. Set aside.
  2. In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the egg, vanilla, and the zest and juice of the lemon. Mix well, then beat in the milk.
  3. In a separate medium-sized bowl, combine the flour, baking powder, and salt.
  4. Gently mix the wet and dry ingredients until just combined.
  5. Gently fold in the raspberries.
  6. Fill each well of the prepared muffin tin ¾ full with batter. Set aside.
  7. Make the streusel topping: In a small bowl, combine brown sugar, flour, and lemon zest.
  8. Cut in the butter with a fork or pastry cutter until crumbly.
  9. Sprinkle the streusel evenly over each muffin.
  10. Bake 25 minutes, or until a toothpick inserted in muffin comes out clean.
  11. Cool slightly and serve!

Notes

  • Storage: Store lemon raspberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 
  •  in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 
  • Feel free to use your favorite oil/fat in place of the butter in the cupcakes, such as vegetable oil, shortening, or coconut oil. 
  • For a more lemony flavor, use lemon extract in place of (or in addition to) the vanilla extract.
  • Use whatever milk you have on hand. Plant-based milks work well in these muffins.
  • You can swap the lemon for orange.
  • You can use frozen raspberries in these muffins; do not thaw them!
  • You can swap the raspberries for other berries, such as blueberries or chopped strawberries.
  • Use room temperature eggs and butter for the best results. 
  • Don’t over-mix the batter. Stir the ingredients just until incorporated, then gently fold in the berries.
  • Line the muffin tin wells with a tablespoon of rice each before adding the liners to prevent greasy bottoms.
  • Let the baked muffins cool in the tin for 5 minutes before removing to prevent the muffins from falling apart.

Nutrition Information

Serving 1muffin Calories 262kcal (13%) Carbohydrates 43g (14%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 35mg (12%) Sodium 181mg (8%) Potassium 97mg (3%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 280IU (6%) Vitamin C 9mg (10%) Calcium 74mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 262

% Daily Value*

Serving 1muffin
Calories 262kcal 13%
Carbohydrates 43g 14%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 35mg 12%
Sodium 181mg 8%
Potassium 97mg 2%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 280IU 6%
Vitamin C 9mg 10%
Calcium 74mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.