Lemon Raspberry Streusel Muffins
With bright flavors like lemon and fresh raspberries in every bite, this recipe for Lemon Raspberry Streusel Muffins may just become your favorite bake of the season! And, who can resist a sweet and crunchy streusel topping? These bakery-style muffins have such a tender and moist crumb, it may be difficult to stop yourself from having seconds!
A favorite of all my taste testers, this is a must try recipe for those who love to bake. To learn how to make this amazing bakery-style muffins recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations, please visit the Pimp My Recipe section in my Blog Comments & Tips below.
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RECIPE
(Printable recipe card below. Please rate this recipe.)
LEMON RASPBERRY STREUSEL MUFFINS
Ingredients
Instructions
- In a small mixing bowl, add flour, sugar, and lemon zest. Whisk until completely combined. Add melted butter, and stir to combine until thoroughly coated. Using the silicone spatula, “cut” into crumbles, and set aside (see Note #3).
- Place oven rack in the middle of your oven, and preheat oven to 375°F. Line a muffin pan with baking cups/cupcake liners (see Note #4), and set aside.
- To a medium mixing bowl, add aerated flour, sugar, baking powder, baking soda, and sea salt. Whisk to combine, and set aside.
- To a small mixing bowl, add yogurt, lemon zest, and lemon juice, and stir to combine.
- To a large mixing bowl, add eggs, avocado oil, and lemon yogurt mixture, and whisk to combine until pale and smooth. Add flour mixture, and gently fold with a silicone spatula until almost combined (some of the flour should still be visible). Add raspberries, and gently fold until just incorporated.
- Using a large cookie scoop, scoop batter into prepared muffin tin, and distribute batter evenly among all the baking cups. Tap the muffin tin on the counter 2-3 times to settle the batter in the cups.
- Spoon about 1 heaping tablespoon of streusel topping per muffin (distributing topping evenly). Bake for 20-25 minutes (see Note #5) until cooked through and light golden around the edges. Test for doneness by inserting a toothpick that comes out clean. Place the hot muffin pan on a wire cooling rack, and allow the muffins to rest in the pan for 5-10 minutes. Remove muffins and transfer to a wire cooling rack to cool completely. Serve, and enjoy the moist and tender crumb of these muffins!
Notes
- To find out the best way to aerate flour, just watch the how to video on my Tips & Tricks page for TIP #1 - Aerate & Measure Flour.
- Be sure to drain the raspberries well and allow them to dry completely on a paper towel before adding them to your batter. You don’t want any additional water (i.e., moisture) in the muffins, as they will become soggy.
- The crumble will dry a little while you make the muffins, making it easy to sprinkle on top of the muffins when they are ready.
- For an easy cupcake hack, just watch the how to video on my Tips & Tricks page for TIP #18 - Easy Baking HACK for Grease-Free Cupcake Liners & Perfect Cupcakes Every Time!
- Baking time will vary depending on your oven and the type of muffin tin you use. To get the perfect moist crumb, I baked these muffins for 25 minutes using the OXO Good Grips Non-Stick Pro muffin pan, which conducts heat more evenly.
- Best stored at room temperature in large Rubbermaid airtight containers for up to 2-3 days. To extend freshness, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.
- Makes 12 servings (1 muffin per serving).
Nutrition Facts
Calories
308.84Fat (grams)
13.8 gSat. Fat (grams)
3.74 gCarbs (grams)
42.24 gFiber (grams)
1.75 gNet carbs
40.46 gSugar (grams)
22.27 gProtein (grams)
5.91 gSodium (milligrams)
233.18 mgCholesterol (grams)
41.02 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
SERVING SUGGESTIONS
These delicious Lemon Raspberry Streusel Muffins are best right after baking. They are wonderful while they are slightly warm. Best stored at room temperature in large Rubbermaid airtight containers for up to 2-3 days. To extend freshness, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving. Then pop them individually into the microwave for about 10 seconds to warm them up slightly. Then enjoy!
VIDEO
How to Make Bakery-Style Lemon Raspberry Streusel Muffins!
Blog Comments & Tips
The most irresistible aroma and flavor!
The irresistible aroma of these Lemon Raspberry Streusel Muffins fills your home as they bake in the oven. This bakery-style muffin recipe produces the perfect balance of a moist and tender crumb, fluffy texture, and bright flavors, just like those you'd find in your favorite bakery. Over the years, lemon raspberry muffins have become a beloved treat enjoyed by many, and this recipe is sure to continue the tradition.
There is nothing like freshly baked muffins, but finding the right recipe is often difficult. After some experimenting, I found a few tips and tricks to create the perfect muffin. Whether you're a seasoned baker or just starting out, this easy muffin recipe will produce muffins that are sure to impress. This is another great recipe to make during the citrus season when lemons are literally falling off the trees. Meyer lemons will give these muffins a slightly softer and sweeter taste, but standard lemons will offer that tartness and burst of citrus flavor that is unmistakable.
How do you ensure the best results from this recipe?
My 6 tips to making Lemon Raspberry Streusel Muffins:
Use organic lemons and raspberries when possible. Make sure you drain and dry your raspberries well before adding them to the batter. Otherwise, there will be too much moisture.
It’s important to aerate your flour so it doesn’t weigh down or dry out your muffins. Watch the how to video on my Tips & Tricks page for TIP #1 - Aerate & Measure Flour to find out the best way to aerate flour.
I find that avocado oil is much healthier and has a neutral taste that doesn’t interfere with the flavors from the lemon and raspberries. You can certainly use vegetable oil or canola oil, which have a neutral flavor, or even olive oil in place of avocado oil. Keep in mind that olive oil has a much more bold taste than the others, and will greatly change the flavor of these muffins.
Don’t overwork your batter. The more you mix your batter, the tougher the muffins will be. You want to gently fold the flour mixture into the wet ingredients, just until it’s almost combined (leave some flour visible). Then add the raspberries and gently fold them in for a few seconds just until the flour has disappeared. If it’s easier for you, add your raspberries at the same time as the flour to prevent overworking. Please note that your raspberries will break down and turn the muffin batter pink. Using this method, you won’t get those delicious bites of whole raspberries in the muffins, but it will still be delicious.
I like using these specialty baking cups/cupcake liners instead of regular muffin cups. In addition to being pretty, they are functional when it comes to larger muffins that have streusel topping. The topping is crumbly, even when it’s baked. Therefore, they keep the streusel from falling off the muffins because they have a taller profile.
Don’t over bake your muffins. The streusel topping makes it hard to tell when they are done, so just look for the golden edges. Because all ovens vary (including the type of pan you use), I suggest keeping a close eye on your oven near the 15-20 minute mark. If you think they are done, feel free to test for doneness by inserting a toothpick in the center. If it comes out clean, they are done!
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it without the Streusel Topping: I find the streusel topping to be one of the best parts of these muffins. If you don't want the extra calories, just omit the streusel topping ingredients and that step from the recipe. Keep an eye on the oven, as the muffins may take a bit less time to bake.
Make it Spiced: Although I find that adding spices to the batter tends to overwhelm the other flavors, you could use a spiced streusel topping to kick it up a notch. Just add ¼ teaspoon ground cinnamon to the topping ingredients, and combine as directed.
Make it with Nuts: If you want to add even more crunch, again I recommend sticking to the streusel topping. Just add ¼ cup chopped almonds to the streusel topping ingredients, and combine as directed.
Make it with Nuts & Spiced: Add ¼ teaspoon ground cinnamon and ¼ cup chopped almonds to the topping ingredients, and combine as directed.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to keep an eye on your oven so you don’t over bake these muffins. Once they are golden on the edges, it’s time to test for doneness with a toothpick.
Adapted from the Raspberry Lemon Streusel Muffins recipe by cantstayoutofthekitchen.com. I made quantity and ingredient changes to many of the ingredients and changed up some of the techniques, as well. The results were a more tender crumb, a more flavorful muffin, and even more raspberry lemon flavor overall. And, I added a bit more streusel topping to give it that bakery-style flavor.
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