Satisfy your raspberry cravings with these bakery-style Raspberry Muffins! Easy to make with a buttery lemon streusel topping, perfect for summer during raspberry season or any time of year with frozen raspberries.
Table of Contents
Why you should try this recipe
- Perfect snack for late summer/back-to-school season – everyone loves these flavorful muffins, and they are easy to grab on the go!
- These muffins are topped with a buttery lemon streusel topping – raspberry and lemon is such a delicious flavor combination, it had to be included!
- Made with buttermilk – a key element to creating the softest muffins every time.
- Very easy to make and versatile – these muffins can be made all year long by using any berries of your liking, fresh or frozen.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Raspberries – build the flavor profile of these muffins with their delicate sweetness and crisp acidity.
- Lemon zest – to flavor the streusel topping with a crisp and vibrant lemony touch.
- Light brown sugar has a subtle caramel note.
- Unsalted butter – for a delicious buttery touch (both in the batter and streusel topping).
- Eggs – act as a binding agent, and bring moisture to the muffins.
- Pure vanilla extract – for the classic muffin taste that we all like.
- Buttermilk – helps the muffin rise thanks to its natural acidity. Combined with baking powder, it creates an immediate chemical reaction that helps puff up the muffins.
- All-purpose flour and baking powder – are the best options for well-risen muffins.
- Salt – acts as a flavor enhancer.
Substitutions and Variations
- Buttermilk: depending on where you live, buttermilk is not always easy to find. In this recipe, you can replace it with sour cream or full-fat Greek yogurt.
- Light-brown sugar: I like using light brown sugar in baking as it is less refined than granulated sugar and has a subtle caramel flavor. However, if you do not have some on hand, replace it with granulated sugar.
- Not a fan of lemon? Just leave it out!
- Raspberries: you can use blueberries, blackberries, or blackcurrants instead.
How to make Raspberry Muffins with Lemon Streusel Topping?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Start by preparing the streusel:
- In a mixing bowl, combine lemon zest and sugar. Using your fingertips, rub the zest into the sugar.
- Add the all-purpose flour and mix until combined. Add the melted butter and work with your fingertips until crumbly. Set aside.
Prepare the muffin batter:
- In a large mixing bowl or in the bowl of a stand mixer fitted with a whisk attachment, add melted butter and sugar. Whisk for 30 seconds.
- Add the eggs, vanilla extract, and buttermilk, and whisk.
- Sift the flour, baking powder, and salt. Then, gently whisk until just combined, making sure not to overwork the batter.
- Delicately fold in the raspberries with a spatula, until roughly combined.
- Divide the batter evenly among the muffin cups, filling them ¾ full.
- Top with a sprinkle of lemon streusel and bake for 25- 30 minutes, or until risen, golden, and an inserted toothpick comes out with moist breadcrumbs.
- Remove from the pan and transfer onto a cooling rack. Let them cool down completely and enjoy!
Nim Keys – Useful Tips
- When fresh raspberries are not in season, use frozen ones – just add them frozen to the batter and gently fold them in. Check the doneness, as you might need to bake them for a couple of extra minutes.
- Feel free to leave out the lemon zest if you prefer a regular streusel topping.
- Not overworking the batter is the key to fluffy, light, and well-risen muffins.
- Filling the muffin cups ¾ full ensures that the muffins have room to expand without overflowing. An ice cream scoop is a convenient tool to divide the batter into cups.
Recipe FAQs
How long do these muffins keep?
These raspberry muffins can be stored in the fridge, covered with clingfilm, for up to 4 days. To warm them up, place them in the oven at 355°F (180°C) for 3 minutes, or until heated through.
I can’t find buttermilk where I live, what can I substitute it with?
You can replace it with the same quantity of sour cream or Greek yogurt!
Can I freeze these muffins?
Sure. Let them cool completely, then transfer them to a freezer bag, press the air out, and store for up to two months.
Other Delicious Desserts
Raspberry Muffins with Lemon Streusel Topping
PRINT SAVESatisfy your raspberry cravings with these bakery-style Raspberry Muffins! Easy to make with a buttery lemon streusel topping, perfect for summer during raspberry season or any time of year with frozen raspberries.
INGREDIENTS
For the lemon streusel topping:
- ⅓ cup (70 g) light brown sugar (can be substituted with granulated sugar)
- the zest of one lemon about 1 tablespoon of zest
- ½ cup (60 g) all-purpose flour
- ¼ cup (60 g) unsalted butter melted
For the raspberry muffins:
- 1 scant cup (180 g) light brown sugar (or granulated sugar) – scant meaning a little less than a whole cup
- ½ cup (115 g) unsalted butter melted + more at room temperature to grease the muffin pan
- 2 free-range eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (250 ml) buttermilk (can be replaced by sour cream or Greek yogurt)
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (10 g) baking powder or one packet
- ¼ teaspoon fine sea salt
- 2 cups (250 g) raspberries fresh or frozen (do not thaw)
INSTRUCTIONS
Start by making the lemon streusel:
- In a mixing bowl, combine lemon zest and sugar. Using your fingertips, rub the zest into the sugar.
- Add the all-purpose flour and mix until combined. Add the melted butter and work with your fingertips until crumbly. Set aside.
Make the raspberry muffins:
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan with room-temperature butter or line with paper muffin liners.
- In a large mixing bowl or in the bowl of a stand mixer fitted with a whisk attachment, add melted butter and sugar. Whisk for 30 seconds.
- Add the eggs, vanilla extract, and buttermilk, and whisk.
- Sift the flour, baking powder, and salt. Then, gently whisk until just combined, making sure not to overwork the batter.
- Delicately fold in the raspberries with a spatula, until roughly combined.
- Divide the batter evenly among the muffin cups, filling them ¾ full.
- Top with a sprinkle of lemon streusel and bake for 25- 30 minutes, or until risen, golden, and an inserted toothpick comes out with moist breadcrumbs.
- Let them cool down in the pan for 5 minutes, then remove and transfer onto a cooling rack. Let them cool down completely and enjoy!
NOTES
- When fresh raspberries are not in season, use frozen ones – just add them frozen to the batter and gently fold them in. Check the doneness, as you might need to bake them for a couple of extra minutes.
- Feel free to leave out the lemon zest if you prefer a regular streusel topping.
- Not overworking the batter is the key to fluffy, light, and well-risen muffins.
- Filling the muffin cups ¾ full ensures that the muffins have room to expand without overflowing. An ice cream scoop is a convenient tool to divide the batter into cups.
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
So yummy. Easy and quick. They turned out perfect! Thanks for sharing Ninon!
Thanks, Vicky!🩷