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Lemon raspberry streusel muffins on a white surface.
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5 from 5 votes

Lemon Raspberry Streusel Muffins

 It takes almost 35 minutes to make these moist and fluffy raspberry streusel muffins from start to finish!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 295kcal
Author: Meymi


Streusel Topping

  • 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


Streusel Topping

  • 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.


*You can make either tiny or big crumbles. To make tiny crumbles, you can use cold butter. To make big crumbles, you can use melted butter. Both version is included in the instructions.
**If you want your muffins sweet,  you can use 210 grams of (1 cup) sugar.  I don't toss the raspberries with sugar. I like the tangy flavor but if you like you can sprinkle little sugar over the raspberries just before folding them to the mixture.
***You can melt the butter halfway so it will cool easily and won't cook the eggs. 


Calories: 295kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 127mg | Potassium: 87mg | Fiber: 2g | Sugar: 19g | Vitamin A: 401IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg