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!
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.
TOPPING FOR RASPBERRY MUFFINS
The crunch and the zest toping here is optional but super recommended!
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.
MAKE RASPBERRY MUFFINS RECIPE
Place about 3 raspberries on top of the batter…..
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 couple more raspberries on top for good measure!
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.
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.
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
Easy Mini Black Forest Cupcakes
Cheesecake Streusel Raspberry Cake
Raspberry Muffins
These fresh Raspberry Muffins is moist raspberry muffins recipe speckled with fresh raspberries & topped with a lemon buttery almond crunch!
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
-
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.
-
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.
-
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.
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!! 🙂
These raspberry muffins look incredible, especially paired with the lemon zest! Such light and refreshing flavors. Yum!
Made these muffins for brunch this past weekend. They were a big hit. Love, love, love anything raspberry!
These muffins make the best breakfast treats and they are perfect for brunch! Thank you!
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!
These raspberry muffins look scrumptious! I love the almond crunch on top!
Yum! Raspberries and almonds is one of my favorite flavor combinations. These muffins are perfect for summer.
Thank you for the recipe, it was absolutely delicious and we all loved it!
these were fantastic the yogurt keeps them moist and the addition of lemon brought out the tang in these very good will make again
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!
I love raspberries and am always eating almonds. These look delicious.
These muffins look amazing, especially with the almond topping! Can’t wait to give it a try!
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.
So happy you liked it Cheryl! It’s one of my favorite muffins!! Thanks for making it 🙂