This fresh lemon raspberry almond crunch muffins recipe is light, zesty and crunchy! A couple of bowls and a whisk is all you need for these irresistibly fresh muffins—a simple lemony batter that’s scooped into a muffin pan, stuffed and dotted with plenty of fresh raspberries, and topped with a sweet buttery almond crunch–easy relaxed summer fresh home baking!
There’s something about baking muffins that’s very soothing. Is it how easy they come together with just a whisk—or how fast they bake into a fluffy tender sweet treat that can be eaten anytime of the day when you don’t need the guilt. These lemon raspberry almond crunch muffins are no exception.
I mentioned before in this wonderful whole wheat apple muffins recipe, how my baking repelling friend found new comfort in baking, apples, and the smell of cinnamon infusing her home. So while the flavors today are very different, the comfort is absolutely the same!
The batter starts by mixing flour, baking powder and baking soda in a small bowl. All other ingredients are mixed in a larger bowl, and a tiny bowl is used for mixing almonds, sugar, flour a bit of butter and more lemon zest. The batter is scooped by the tablespoon, raspberries are scattered on top, then another tablespoon of batter tops the raspberries. More raspberries are placed on top and then finally a hefty sprinkle of the almond mixture tops the muffin.
When baked, these lemon raspberry almond crunch muffins turn out fluffy, tender, airy and so lemony-fruity! The almond mixture baked into a delicate crunch which contrasts the smooth tender muffins beautifully, and adds a sweet finish with almond flavor. The raspberries when baked, soften up but don’t breakdown or lose their texture while their flavor concentrates. The lemon zest adds just the perfect zest and contrast with the sweetness in the muffin.
This recipe is easily doubled, halved or tripled. The lemon zest may be substituted with orange, or left out all together if you like. I love the almonds here because they are not overpowering and leave room for the raspberry to shine, but if I would chose a second favorite, it would be pistachios—feel free to use any nut you prefer. Raspberries I’m using here are fresh, but frozen work just as well—so long as they’re not thawed. Cherries and blackberries are another great substitute I’ve used in this recipe—feel free to play around with berries or a combo of them.
If you’re looking for a muffin that shouts hello summer—try this lemon raspberry almond crunch muffins recipe and have a super refreshing day! Enjoy 🙂
Lemon Raspberry Almond Crunch Muffins
- 1 3/4 cups of All purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- pinch of salt
- 3/4 cup of sugar
- 1 egg
- 1/4 cup of oil
- 3/4 cup of yogurt (any fat concentration)
- zest of 1 lemon
- 1 1/2 cups of fresh Raspberries
- 3 Tablespoons of sugar
- 1 tablespoons of All purpose flour
- 1/2 teaspoon of lemon zest (from half a lemon)
- 1 Tablespoon of butter
- 1/4 cup of sliced almonds
- Preheat the oven to 375 degrees F.
- In a small bowl mix the topping ingredients and set aside.
- In a medium bowl, mix the flour, baking powder, baking soda and salt.
- In a separate bowl, mix the sugar, oil, egg, yogurt and lemon zest. Then add in the flour mixture and fold it over until no more streaks of flour appear.
- Then scoop 2 tablespoons of batter at the bottom of each paper lined (or oiled) muffin tin, place about 3-4 raspberries over the batter and cover the raspberries with about another tablespoon of batter, dividing the remaining batter over all the muffins.
- Top the batter with more raspberries, and sprinkle the topping on top.
- Press the almond crunch topping gently with your fingers to get them to stick to the batter as best as you can.
- Bake the muffins for 18-20 minutes.