Muffins are a delightful treat enjoyed by many for their soft, fluffy texture and endless flavor possibilities. Among the most beloved combinations is zesty lemon with vibrant raspberry. The tartness of the raspberries perfectly complements the bright, citrusy flavor of the lemon, creating a harmonious blend of sweet and tangy notes in every bite. Together, they offer a refreshing and indulgent experience that is both comforting and uplifting. Whether enjoyed as a breakfast indulgence or a sweet afternoon snack, lemon raspberry muffins will brighten your day with their burst of flavor and irresistible charm.
Why is this the best recipe?
Rich Flavor: Using butter instead of oil adds a rich and indulgent flavor to the muffins, enhancing the overall taste experience. Improved Texture: Butter adds a tender and moist texture to the muffins, making them soft and delicious. Enhanced Aroma: The buttery aroma that fills the kitchen while these muffins are baking adds to the anticipation and enjoyment of the final product. Versatility: This recipe is versatile and can be easily customized with different mix-ins or toppings to suit your taste preferences. Crowd Pleaser: Lemon and raspberry are a classic flavor combination that is loved by many, making these muffins a hit for gatherings or as a special treat. Simple Preparation: Despite the use of butter, this recipe is still straightforward and easy to follow, making it accessible to even novice bakers.
Ingredients and substitutes
Vegetable Oil: Adds moisture to the cake, resulting in a tender crumb. It can be substituted with melted butter or oils like canola or sunflower oil. Butter adds richness and flavor to the streusel. It can be substituted with margarine. Flour: Provides structure to the muffins. This recipe uses all-purpose flour, but you can substitute it with whole wheat flour for a healthier option, keeping in mind that the texture may be slightly denser. Sugar: Sweetens the muffins and contributes to their texture and browning. Granulated sugar is used here, but you can use brown sugar for a deeper flavor or a sugar substitute like erythritol for a lower-calorie option. Sour cream: makes for a richer, more tender crumb in your muffins. The sour cream adds moisture and a slightly tangy flavor that complements the sweetness of the blueberries. Greek yogurt or buttermilk is also a great substitute. Eggs: Bind the ingredients together and add structure. For a vegan option, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes to thicken). Vanilla Extract: Enhances the flavor of the muffins. You can substitute it with vanilla bean paste or almond extract. Raspberries: Add sweetness, tartness, and bursts of flavor throughout the muffins. Fresh or frozen raspberries can be used. Crumble topping (flour, sugar, butter): Adds a crunchy, sweet topping to the muffins. Oats, nuts, or seeds can be added to the crumble for texture. Brown sugar or a sugar substitute can be used for a different flavor.
Step-by-step: Lemon Raspberry Muffins
Crumble topping – Mix the flour and sugar for the crumble topping in a small bowl. Then, add the melted butter and stir until the mixture resembles coarse crumbs. Set in the fridge to keep chilled.
Prep – Preheat your oven to 400°F /200°C/ Gas mark 6 and line a 12-cup muffin tin with paper liners or grease them with cooking spray. Dry ingredients – Whisk the flour, baking powder, baking soda, salt, lemon, and orange zest in a large bowl. Set aside.
Wet ingredients – In a large mixing bowl, whip the eggs with sugar until they are light and fluffy. Gradually, add the oil while whipping at the same time. Then, add the lemon juice, sour cream, and vanilla extract. Dry to wet – Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the raspberries. Assemble – Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumble topping evenly over each muffin.
Bake for 7 to 8 minutes at high temperature. Then, reduce the oven to 375°F /190°C/ Gas mark 5 and bake for another 10 to 15 minutes until a toothpick inserted into the center of a muffin comes out clean. Pro tip – The size of the muffins will determine the time needed to bake these muffins. Cool – Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Tips for Success
Use Fresh Ingredients: Fresh raspberries and lemons will give the best flavor. If using frozen raspberries, do not thaw them before adding to the batter. Don’t Overmix: Overmixing can lead to tough muffins. Mix the batter until the ingredients are just combined. Properly Measure Flour: Spoon the flour into the measuring cup and level it off with a straight edge. Do not scoop the flour directly from the container with the measuring cup. Prevent Soggy Muffins: If using frozen raspberries, toss them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom and creating a soggy texture. Use Room-Temperature Ingredients: Allow the butter, milk, and eggs to come to room temperature before mixing. This ensures even mixing and better incorporation of the ingredients. Use Muffin Liners: Use paper liners to prevent the muffins from sticking to the pan and for easy cleanup. Bake Immediately: Once the batter is mixed, bake the muffins immediately to ensure proper rising. Check for Doneness: Use a toothpick inserted into the center of a muffin to check for doneness. It should come out clean or with a few moist crumbs. Cool Properly: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent them from becoming soggy. Store Correctly: Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Creative variations
Raspberry Streusel Muffins: Add a streusel topping made with flour, sugar, and butter for a crunchy, sweet contrast to the soft muffin. Lemon Raspberry Cream Cheese Muffins: To add a creamy, tangy flavor, swirl a dollop of cream cheese into the batter before baking. Raspberry Almond Muffins: Add almond extract to the batter and top each muffin with sliced almonds before baking for a nutty twist. Raspberry Coconut Muffins: Fold in shredded coconut to the batter for a tropical flair that pairs beautifully with the lemon and raspberry. Lemon Raspberry Greek Yogurt Muffins: Substitute some of the milk with Greek yogurt for added moisture and a protein boost. White Chocolate Raspberry Muffins: Fold in white chocolate chips to the batter for a sweet and creamy addition. Raspberry Oatmeal Muffins: Add rolled oats to the batter for a heartier texture and extra fiber. Chia Seed Raspberry Muffins: Mix in chia seeds for added texture and a nutritional boost. Lemonade Raspberry Muffins: Replace some milk with lemonade for a more intense lemon flavor. Raspberry Honey Muffins: Use honey instead of sugar for a natural sweetness and a hint of floral flavor.
Creative ways to serve lemon raspberry muffins
Muffin Parfait: Layer crumbled muffins with Greek yogurt and fresh raspberries for a delicious breakfast or dessert parfait. Muffin Trifle: Cut muffins into cubes and layer them with whipped cream and raspberry sauce for a decadent trifle dessert. Bread Pudding: Cube muffins and use them instead of bread in a bread pudding recipe for a unique twist on a classic dessert. Raspberry Muffin Ice Cream Sandwiches: Slice muffins in half and sandwich a scoop of lemon or raspberry sorbet between the halves for a refreshing treat. Lemon Raspberry Muffin Bread Pudding: Cube muffins and use them instead of bread in a bread pudding recipe for a unique twist on a classic dessert.
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Frequently asked questions
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