Lemon raspberry crumb muffins are a delicious and flavorful. These muffins are sweet with a refreshing lemon taste and topped with a brown sugar crumble.
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Hi There! What are some of your favorite flavors to bake with? One of mine has to be lemon! It is such a refreshing flavor and can be paired with so many other ingredients. I have baked with lemon a few times and it is always brings such brightness to my recipes…plus with a little tartness!
Muffins are like my breakfast treat. It’s what I get when I want to say eff it and enjoy a sweet breakfast. When my husband and I first moved in together, way back in 09′ (omg that was 11 years ago! ahhh!) We lived in a classic first place apartment that was minutes away from the grocery store that he worked at.
I would spend my Saturday mornings shopping while he worked and I would treat my self to a lemon poppy seed muffin. I really do love lemon in my baked goods. It was something to look forward to and made shopping so much better.
Like I said, muffins are such a treat! They are like cupcakes but you don’t have to feel as guilty enjoying one because well, it’s not a cupcake! It’s a not as sweet, but just as good version.
As I said above, my go-to muffin is usually lemon poppy seed but I really wanted to create a muffin that had spring flavors and a naturally added sweetness. Lemon and raspberry go together like bacon and eggs (mmmm another great breakfast option) so it was the first flavor that came to mind.
And oh do those flavors go together well. The lemon muffin is moist and has just enough lemon flavor that swirls together with the raspberry chunks to create a sweet but tart. It is all topped with a brown sugar crumble that creates a crust like top that is browned to perfection.
Quick Tips
- If you want the muffins to be really lemony, add 3/4 cup lemon juice instead of 1/2 cup and/or add more zest.
- It will take about three to four lemons to get 1/2 cup fresh lemon juice.
- Bottled lemon juice can be used, but I recommend fresh for the best taste.
- Cool the butter to room temperature, do not put in the freezer or fridge as it may cause the butter to cool to fast and then you will have to re-heat.
- Use full-fat sour cream, fat free will not create as moist of a muffin.
- Fresh raspberries work the best, but you can use frozen. Set the frozen raspberries out until they just start to thaw. You don’t want them too thawed or they will fall apart when added in the batter.
- Be very generous when adding the crumble top, you can’t have too much crumble!
- The batter should be the consistency of a less sticky cookie batter. Use two spoons to scrap the batter into the muffin cups.
Fill the muffin cups up to the top of the liner, this will create that lovely muffin top that we all know and love!
Lemon Raspberry Crumble Muffins
Ingredients
Lemon Raspberry Muffins
- 2 cups flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted and cooled
- 2 eggs
- 1 cup sour cream
- 1/2 cup lemon juice
- 3 teaspoons lemon zest
- 1 cup raspberries
Crumble Topping
- 2 tablespoons butter, cold and cubed
- 1/4 cup flour
- 5 tablespoons brown sugar
Instructions
Crumble Topping
- Combine all the ingredients into a medium bowl. Using a pastry cutter or two butter knives cut butter into flour and sugar until the butter resembles large grains of rice.
- Place the mixture in the refrigerator until batter is ready.
Lemon Raspberry Muffins
- Preheat the oven to 400 degrees. Line a 12 cup muffin pan with liners.
- In a medium bowl, sift the flour, baking powder and salt and set aside
- In a separate medium bowl, whisk together the sugar, eggs, butter, vanilla extract, sour cream, lemon juice and lemon zest.
- Slowly stir in the dry ingredients and using a rubber spatula gently fold until combined.
- Fold in the raspberries until combined.
- Using two spoons, one to scoop and the other to scrap the batter off of the first spoon into the muffin cups. Fill the cups all the way to the top of the liner.
- Sprinkle each muffin with a generous amount of crumble topping.
- Bake for about 20 minutes or until the edges of the muffins are lightly browned or a toothpick inserted in the middle comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm with a little butter. These muffins can be stored in covered container for 2-3 days.
Sour cream?! I am not a baker so I haven’t done much but I’ve never thought of putting that ingredient into muffins. Our neighbor has a ridiculous amount of lemons so I need to make these this weekend!
It goes so well with the lemon, adds a little zing to the muffins! I hope you enjoy them!!