These refreshing raspberry muffins with crunchy streusel topping are delicious and so easy to make. It takes almost 35 minutes to make these soft, moist and fluffy muffins from start to finish!
Today I am sharing my raspberry streusel muffins that you can make anytime when you want to eat a sweet and tangy treat for breakfast or as a snack. These raspberry muffins are as fluffy and moist as my apple crumble muffins.
They are light although topped with streusel topping. If you want them to be on the sweet side, I include how much sugar you need to use below in the recipe card.
The ingredients you’ll need
- All-purpose flour-I use both for the muffin batter which provides structure and for the crumbles.
- Baking powder-works as a leavener in the muffin batter.
- Raspberries-These muffins are full of raspberries. I use 165 grams (1 and ⅓ cup).
- Lemon juice and lemon zest-go very well with raspberries, make these muffins refreshing.
- Eggs-I use 2 large eggs for the structure.
- Butter – I use melted butter for the muffin which gives moisture. I also use butter for the crumbles. You can either use melted or cold; you should check the recipe card for more information.
- Milk-gives moisture to the muffins.
- Sugar-I use white granulated sugar.
How to make raspberry muffins step by step
You can start with the streusel topping so it will be ready when you need to sprinkle over the muffins.
You can either make big crumbles as in my apple crumble muffins or tiny crumbles as in my easy apple crumble recipe.
I use exactly the same measurement both for the tiny and big crumbles. For those very tiny crumbles, I prefer using cold butter and then cut them into the flour-sugar mixture.
For big crumbles, I prefer using melted butter and add it into flour-sugar mixture. In these muffins, I use melted butter.
You should simply mix the flour and sugar in a small bowl and pour the melted butter. Then slowly mix with a fork. Don’t worry if it forms a whole dough. You can take pieces from the dough and sprinkle over the batter once needed.
You can continue with the muffin batter.
First, melt the butter halfway in a small pan over medium heat and take it from the heat and stir till melted so the butter will cool quickly and hot butter won’t cook the egg.
Next, place the flour, baking powder and salt if using in a large bowl and mix with a whisk. Set aside the bowl.
Place the sugar and lemon zest in a medium bowl. Either rub with your fingers or stir with a fork to bring the lemon flavor out.
Add the eggs and whisk for almost a minute or until just combined. Then add the melted butter, milk and lemon juice.
Next pour the wet ingredients into the dry ingredients. Gently fold in the raspberries. Don’t overmix, so we’ll have light and moist muffins.
Fill the muffin liners to the top with batter and then take pieces from the crumbles and sprinkle over the batter.
Bake for 22-25 minutes or until the crumbles are golden brown and the toothpick inserted into the middle comes out clean. I suggest you to check the oven after 18 minutes as the baking time may change from oven to oven.
Let the muffins stay in the muffin for 10 minutes before transferring them to a wire rack to cool completely.
I hope you enjoy these lemon raspberry streusel muffins as much as I do!
Frequently asked questions
Yes, you can! Don’t thaw before using. You can toss them with flour before folding them to the mixture so they won’t sink to the bottom.
You can keep totally cooled muffins in an airtight container at room temperature for up to 3 days. It is best to keep them in the muffin tin so the bottom will not get air and they will keep their moisture. If you cover the top loosely with plastic wrap, then crumbles will get some air and keep their crunchiness.
You can keep totally cooled muffins in the fridge for up to 5 days and in the freezer for up to 2 months. You can keep in an airtight container. Unlike the room temperature method, you should totally cover the muffins as there’ll be other food in the fridge/freezer.
If you froze, you should thaw overnight in the fridge or thaw at room temperature. The crumbles will lose the crunchiness. You can bake for 5-10 minutes at 350°F(177°C) so they will be crunchy again.
Other fruit crumble recipes you may enjoy!
Lemon Raspberry Streusel Muffins
- 60 grams (6 tablespoons) all-purpose flour
- 60 grams (¼ cup and 1 tablespoon) granulated sugar
- 42 grams(3 tablespoons) unsalted butter, melted or cold*
Raspberry Muffin Batter
- 280 grams (2 cups) all-purpose flour, dip and sweep
- 1 tablespoon baking powder
- pinch of salt (optional)
- 150 grams (¾ cup) granulated sugar**
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 180 grams (¾ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter, melted***
- 60 grams/ml (¼ cup) fresh lemon juice
- 165 grams (1 and ⅓ cup) raspberries fresh or frozen
- Mix the flour and sugar in a small bowl. For tiny crumbles: Cut the cold butter into flour mixture with a fork or rub with your finger until they look like crumbs. For big crumbles: Pour the melted butter and slowly mix with a fork or a spoon. If it forms a dough, that’s fine. You can take big or small pieces from the dough.
Raspberry Muffin Batter
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Mix the flour, baking powder and salt if using in a large bowl. Set aside.
- Place the sugar and lemon zest in a medium bowl, stir with a fork or rub with your fingers to bring the lemon flavor out. Add the egg and whisk for a minute until combined well. Mix in the melted butter, milk and lemon juice.
- Pour the wet ingredients(egg mixture) into dry ingredients (flour mixture) and mix until just combined. Gently fold the raspberries. Don’t overmix the batter inorder to have light muffins .
- Fill 12 paper liners to the top with the batter. Sprinkle the crumbles on top.
- Bake for 22-25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the top of the muffins are lightly golden brown. Baking time may change from oven to oven so start to check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to cool completely.