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You are here: Home / Recipes / Cuisine / American / Raspberry Muffins

Raspberry Muffins

June 25, 2015 by Mahy, Updated March 7, 2021 2 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!

Close-up of Lemon Raspberry Almond Crunch Muffins arranged on a white rustic table with some fresh raspberries in between the muffins and almond slices scattered around them.

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.

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 topping—which let’s face it, it’s seriously all about the toppings! Buttery, almond, lemon zest topping.

When baked, the topping turns into a delicate crispy streusel, which contrasts the smooth tender muffins beautifully, and adds a sweet finish with almond flavor.

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.

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.

Lemon Raspberry Almond Crunch Muffins arranged on a white rustic table with some fresh raspberries in between the muffins and almond slices scattered around them.

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.
 
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.

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

Place about 3-4 raspberries on top of the batter…..

Lemon Raspberry Muffins before baking

….and cover the raspberries with another heaping tablespoon of muffin batter, dividing the remaining batter over all the muffins

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.

Lemon Raspberry Muffins on a white rustic table with some fresh raspberries in between the muffins and lemons in the background.

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

Lemon Raspberry Muffins on a white rustic table with some fresh raspberries in between the muffins.

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!

Close-up of Lemon Raspberry Almond Crunch Muffins with fresh raspberries nestles in between the muffins.

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!
  • 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.

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Lemon Raspberry Almond Crunch Muffins on a white tabletop
3.13 from 8 votes
Print

Lemon Raspberry Almond Crunch Muffins

These fresh Lemon Raspberry Almond Crunch Muffins are light, zesty and crunchy! Picture a moist lemon muffin speckled with fresh raspberries, and topped with a sweet buttery almond crunch - a simple muffins recipe you have to try!

Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword almond raspberry muffins, lemon raspberry muffins, raspberry muffins
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.
  3. In a medium bowl, mix the flour, baking powder, baking soda and salt.
  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, 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.

  6. Top the batter with more raspberries, and sprinkle the topping on top.
  7. Press the almond crunch topping gently with your fingers to get them to stick to the batter as best as you can.
  8. Bake the muffins for 18-20 minutes.

Recipe Notes

  • This recipe for Lemon 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 in these Lemon Raspberry Muffins 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 these Lemon Raspberry Muffins 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.
Nutrition Facts
Lemon Raspberry Almond Crunch 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: American, Baking, Breakfast & Brunch, Cuisine, Desserts, Finger Food, Holidays, Muffins, Parties, Potluck, Quick & Easy, Recipes 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. 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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Mahy PicHi I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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