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You are here: Home / Recipes / Desserts / Muffins / Raspberry Muffins

Raspberry Muffins

May 18, 2021 by Mahy 13 Comments

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Long Pin for Lemon Raspberry Almond Crunch Muffins

These Raspberry Muffins are light, zesty and crunchy! A moist raspberry muffin recipe speckled with fresh raspberries, and topped with a sweet buttery almond crunch – a simple muffin recipe you have to try!

stacked up raspberry muffins over one another with fresh rasberries around them and some lemons in the background on a white board

There’s something about baking muffins that’s very soothing. Mostly because of how easy they come together with just a whisk and how fast they bake into a fluffy tender sweet treat that can be eaten any time of the day.

 

WHY RASPBERRY MUFFINS

This fresh Lemon Raspberry Muffins recipe is light, zesty and crunchy!

Simple white batter with a hint of lemon zest loaded with fresh raspberries. 

The fresh raspberries when baked, soften up but don’t break down or lose their texture. Their flavor concentrates while baking and you will love the little fruity bursts you’ll get in these Muffins.

No mushy raspberries and no pink batter mess! Pure raspberry chunks in a soft lemon muffin batter.

Lemon zest adds zing and contrast to these easy breakfast muffins.

This raspberry muffin is so easy to make, yet the result is stunning and will wow your family or guests at any brunch or breakfast event! A couple of bowls and a whisk is all you need for these irresistibly fresh muffins.

A hand holding a raspberry uffin cut in half showing the inside of the fluffy raspberry muffin recipe and fresh raspberries not mushed.

TOPPING FOR RASPBERRY MUFFINS

The crunch and the zest toping here is optional but super recommended! 

ingredients for the lemon toppings crunchy toping for raspberry muffins rercipe including a bowl of butter, bowl of sugar, lemon zest, sliced almonds and a spoon You’ll need lemon zest, butter, sugar, flour and sliced almonds. Any type of nuts work here as well, bu the almond is so beautifully mild and works well with the lemon and raspberry flavor. 

Butter adds flavor and helps bind the topping.

Flour adds crunch and holds the topping together.

Almonds are pure crunch!

Lemon zest is pure flavor and brighntess!

Sugar adds sweetness, flavor and crunch to the topping. 

A spoon adding the crunch tropping over the raspberry muffins recipe right before baking

MAKE RASPBERRY MUFFINS RECIPE

First of all, you’ll need to preheat the oven to 375 degrees F.
 
In a small bowl, mix the topping ingredients and set aside.
ingredients for the raspberry muffins recipe including flour, baking powder, sugar, lemon zest, oil, egg, yogurt, raspberries
 
Take a medium bowl and mix the flour, baking powder, baking soda and salt in it.
 
Use a separate bowl to 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.

a silver muffin pan lined with paper molds half-filled with muffins batter.

 Scoop 2 tablespoons of batter on the bottom of each paper-lined (or oiled) muffin tin. ( I use a 1 tablespoon ice cream scoop)

close-up of a tray of unbaked muffins with fresh raspberries peaking out of the batter.

Place about 3 raspberries on top of the batter…..

Lemon Raspberry Muffins before baking

Now cover the raspberries with another heaping tablespoon of muffin batter, dividing the remaining batter over all the muffins. Again I re-use the same scoop and that way is probably the safest way to make sure you have even batter.

a paper-mold lined muffin tray filled with unbaked muffin batter topped with fresh raspberries.

A couple more raspberries on top for good measure!

a paper-mold lined muffin tray filled with unbaked muffin batter topped with fresh raspberries and almond crunch topping.

Now sprinkle the Almond Crunch Topping on top of your Raspberry Muffins! 

Press the Almond Crunch topping gently into the batter with your fingers to get them to stick to the batter. Bake the Lemon Raspberry Almond Crunch Muffins for 18-20 minutes.

A single raspberry muffin over the white board baked and right out of the oven

When baked, these lemon Raspberry Almond Crunch Muffins turn out fluffy, tender, airy and so lemony-fruity!

If you’re looking for a muffin recipe that shouts “Hello summer”—try this Lemon Raspberry Almond Crunch Muffins recipe. You will not regret it!

RASPBERRY MUFFIN TIPS

  • You don’t need a mixer for this recipe, just a couple of bowls and a whisk and spatula.
  • Don’t overheat the batter because it will produce tougher muffins.
  • It’s best not to add the fresh raspberries directly into the muffin batter—that way it doesn’t break and leak.
  • Layering the batter with fresh raspberries is the best way!
  • I use an ice cream scoop that I pre-measure (1 tablespoon scoop) to get even batter at the bottom and top layer of each muffin.
  • The almond crunch topping is a must try! Super lemony, buttery and crunchy with almonds.
  • This recipe for Raspberry Muffins is easily doubled, halved or tripled.
  • Lemon zest in this muffin recipe may be substituted with orange or left out altogether.
  • I love the almonds because they are not overpowering and leave room for the raspberry to shine, but if I would choose a second favorite, it would be pistachios—feel free to use any nut you prefer.
  • The raspberries I’m using here are fresh, but frozen berries work just as well in this recipe as long as they’re not thawed.
  • Cherries and blackberries are also great substitutes I’ve used in this simple muffin recipe—feel free to play around with berries or a combo of them.

A hand holding a raspberry muffin above a pile of muffins to show the raspberries in tact and the crunch topping

Can I use frozen raspberries in muffins?

Yes absolutely! This recipe works well with both frozen and fresh raspberries. Make sure your frozen raspberries aren’t thawed however, this is key!

Do you thaw frozen raspberries before baking?

No! Thawing frozen fruit will create a watery batter and will discolor the batter, so make sure you use frozen berries.

How can I make my muffins light and fluffy? What is the secret to making moist muffins?

Don’t over mix the batter! Avoid having a smooth silky batter, keep the lumps!

Is it better to use oil or butter in muffins?

Butter is best for flavor, however oil is best for keeping the muffins moist. I opt for oil most of the times and in this raspberry muffins recipe, I still infused some butter flavor by using it in the crunch topping.

Is olive oil good for baking muffins?

YES!! Just read this Olive Oil Cake and you’ll know why!! 🙂 

MUFFIS AND CAKE RECIPES

Banana Bread Muffins with Cream Cheese

Ultimate Blueberry Raisin Bran Muffins

Whole Wheat Apple Muffins

Easy Mini Black Forest Cupcakes

Orange Carrot Cake

Cinnamon Rolls Muffins

Cheesecake Streusel Raspberry Cake

stacked up raspberry muffins over one another with fresh rasberries around them and some lemons in the background on a white board
4.06 from 19 votes
Print

Raspberry Muffins

These fresh Raspberry Muffins is moist raspberry muffins recipe speckled with fresh raspberries & topped with a lemon buttery almond crunch!

Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword lemon muffin, lemon raspberry, muffin recipe, raspberry muffins, raspberry muffins recipe, raspberry recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 216 kcal
Author Mahy

Ingredients

For the muffin batter:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup oil
  • 3/4 cup yogurt (any fat concentration)
  • 1 lemon zested
  • 1 1/2 cups fresh raspberries

For the Almond Crunch Topping:

  • 3 Tablespoons sugar
  • 1 tablespoons all-purpose flour
  • 1/2 teaspoon lemon zest (from half a lemon)
  • 1 Tablespoon butter
  • 1/4 cup slivered almonds

Instructions

  1. Preheat the oven to 375 degrees F.
  2. In a small bowl mix the topping ingredients and set aside.
    ingredients for the lemon toppings crunchy toping for raspberry muffins rercipe including a bowl of butter, bowl of sugar, lemon zest, sliced almonds and a spoon
  3. In a medium bowl, mix the flour, baking powder, baking soda and salt.
    ingredients for the raspberry muffins recipe including flour, baking powder, sugar, lemon zest, oil, egg, yogurt, raspberries
  4. 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.
  5. Scoop 2 tablespoons of batter onto the bottom of each paper-lined (or oiled) muffin tin.

    a silver muffin pan lined with paper molds half-filled with muffins batter.
  6. 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.

    close-up of a unbaked muffins with fresh raspberries peaking out of the batter.
  7. Top the batter with more raspberries, and sprinkle the topping on top.
    A spoon adding the crunch tropping over the raspberry muffins recipe right before baking
  8. Press the almond crunch topping gently with your fingers to get them to stick to the batter as best as you can.
  9. Bake the muffins for 18-20 minutes.
    stacked up raspberry muffins over one another with fresh rasberries around them and some lemons in the background on a white board

Recipe Video

Recipe Notes

RASPBERRY MUFFIN TIPS

  • You don’t need a mixer for this recipe, just a couple of bowls and a whisk and spatula.
  • Don’t overheat the batter because it will produce tougher muffins.
  • It’s best not to add the fresh raspberries directly into the muffin batter—that way it doesn’t break and leak.
  • Layering the batter with fresh raspberries is the best way!
  • I use an ice cream scoop that I pre-measure (1 tablespoon scoop) to get even batter at the bottom and top layer of each muffin.
  • The almond crunch topping is a must try! Super lemony, buttery and crunchy with almonds.
  • This recipe for Raspberry Muffins is easily doubled, halved or tripled.
  • Lemon zest in this muffin recipe may be substituted with orange or left out altogether.
  • I love the almonds because they are not overpowering and leave room for the raspberry to shine, but if I would choose a second favorite, it would be pistachios—feel free to use any nut you prefer.
  • The raspberries I’m using here are fresh, but frozen berries work just as well in this recipe as long as they’re not thawed.
  • Cherries and blackberries are also great substitutes I’ve used in this simple muffin recipe—feel free to play around with berries or a combo of them.

Can I use frozen raspberries in muffins?

Yes absolutely! This recipe works well with both frozen and fresh raspberries. Make sure your frozen raspberries aren't thawed however, this is key!

Do you thaw frozen raspberries before baking?

No! Thawing frozen fruit will create a watery batter and will discolor the batter, so make sure you use frozen berries.

How can I make my muffins light and fluffy? What is the secret to making moist muffins?

Don't over mix the batter! Avoid having a smooth silky batter, keep the lumps!

Is it better to use oil or butter in muffins?

Butter is best for flavor, however oil is best for keeping the muffins moist. I opt for oil most of the times and in this raspberry muffins recipe, I still infused some butter flavor by using it in the crunch topping.

Is olive oil good for baking muffins?

YES!! Just read this Olive Oil Cake and you'll know why!! 🙂 

Nutrition Facts
Raspberry Muffins
Amount Per Serving
Calories 216 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 67mg3%
Potassium 166mg5%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 70IU1%
Vitamin C 8.9mg11%
Calcium 64mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Baking, Breakfast & Brunch, Muffins, Potluck, Recipes, Videos Tagged With: almond, almond crunch, almond crunch muffins, baking, easy baking, easy muffins, fresh muffins, lemon, lemon almond muffins, lemon muffins, lemon rapsberry, lemon raspberry almond crunch muffins, lemon raspberry muffins, muffin, muffins, rapsberry muffins, raspberry, raspberry muffin, summer muffins

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Reader Interactions

Comments

  1. Tara

    June 8, 2021 at 4:13 pm

    5 stars
    These raspberry muffins look incredible, especially paired with the lemon zest! Such light and refreshing flavors. Yum!

    Reply
  2. Jayne

    May 19, 2021 at 7:08 pm

    5 stars
    Made these muffins for brunch this past weekend. They were a big hit. Love, love, love anything raspberry!

    Reply
  3. Kathryn

    May 19, 2021 at 7:00 pm

    5 stars
    These muffins make the best breakfast treats and they are perfect for brunch! Thank you!

    Reply
  4. Anjali

    May 19, 2021 at 6:58 pm

    5 stars
    These muffins were super fun to make with my kids today!! They were moist and fluffy and we loved the flavor of raspberries paired with lemon. We made a big batch to enjoy all week long!

    Reply
  5. Julie

    May 19, 2021 at 6:44 pm

    5 stars
    These raspberry muffins look scrumptious! I love the almond crunch on top!

    Reply
  6. Biana

    May 19, 2021 at 6:10 pm

    5 stars
    Yum! Raspberries and almonds is one of my favorite flavor combinations. These muffins are perfect for summer.

    Reply
  7. Shadi Hasanzadenemati

    May 18, 2021 at 6:49 pm

    5 stars
    Thank you for the recipe, it was absolutely delicious and we all loved it!

    Reply
  8. Claudia Lamascolo

    May 18, 2021 at 6:46 pm

    5 stars
    these were fantastic the yogurt keeps them moist and the addition of lemon brought out the tang in these very good will make again

    Reply
  9. Elizabeth

    May 18, 2021 at 6:11 pm

    5 stars
    These are SO good! The almond topping really takes them over the top and IMO is a can’t-skip step. Thanks for a new favorite muffin recipe!

    Reply
  10. Jeff Albom

    May 18, 2021 at 4:47 pm

    I love raspberries and am always eating almonds. These look delicious.

    Reply
  11. Michelle

    May 18, 2021 at 4:35 pm

    5 stars
    These muffins look amazing, especially with the almond topping! Can’t wait to give it a try!

    Reply
  12. Cheryl

    October 11, 2018 at 1:56 pm

    5 stars
    I like a good crunchy topping, so I doubled it & it was a perfect blend of sweet with the tart raspberries & lemon. I used sour cream in place of yogurt. Easy recipe, great result.

    Reply
    • Mahy

      October 23, 2018 at 10:52 am

      So happy you liked it Cheryl! It’s one of my favorite muffins!! Thanks for making it 🙂

      Reply

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