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Lemon Raspberry Almond Crunch Muffins on a white tabletop

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


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


  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.