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4.1 from 57 votes

Raspberry Muffins

These fresh Raspberry Muffins is moist raspberry muffins recipe speckled with fresh raspberries & topped with a lemon buttery almond crunch!

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 12 muffins
Calories: 216 kcal
Course: Dessert , Breakfast , Snacks , Brunch
Cuisine: American

Ingredients

For the muffin batter:
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup oil
  • 3/4 cup yogurt (any fat concentration)
  • 1 lemon zested
  • 1 1/2 cups fresh raspberries
For the Almond Crunch Topping:
  • 3 Tablespoons sugar
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon lemon zest (from half a lemon)
  • 1 Tablespoon butter
  • 1/4 cup slivered almonds

Notes

  • You don’t need a mixer for this recipe, just a couple of bowls and a whisk and spatula.
  • Don’t overheat the batter because it will produce tougher muffins.
  • It’s best not to add the fresh raspberries directly into the muffin batter—that way it doesn’t break and leak.
  • Layering the batter with fresh raspberries is the best way!
  • I use an ice cream scoop that I pre-measure (1 tablespoon scoop) to get even batter at the bottom and top layer of each muffin.
  • The almond crunch topping is a must try! Super lemony, buttery and crunchy with almonds.
  • This recipe for Raspberry Muffins is easily doubled, halved or tripled.
  • Lemon zest in this muffin recipe may be substituted with orange or left out altogether.
  • I love the almonds because they are not overpowering and leave room for the raspberry to shine, but if I would choose a second favorite, it would be pistachios—feel free to use any nut you prefer.
  • The raspberries I’m using here are fresh, but frozen berries work just as well in this recipe as long as they’re not thawed.
  • Cherries and blackberries are also great substitutes I’ve used in this simple muffin recipe—feel free to play around with berries or a combo of them.
  • Yes absolutely! This recipe works well with both frozen and fresh raspberries. Make sure your frozen raspberries aren't thawed however, this is key!
  • No! Thawing frozen fruit will create a watery batter and will discolor the batter, so make sure you use frozen berries.
  • Don't over mix the batter! Avoid having a smooth silky batter, keep the lumps!
  • Butter is best for flavor, however oil is best for keeping the muffins moist. I opt for oil most of the times and in this raspberry muffins recipe, I still infused some butter flavor by using it in the crunch topping.
  • YES!! Just read this Olive Oil Cake and you'll know why!! :)