Lemon Raspberry Crumb Muffins

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Lemon Raspberry Crumb Muffins

As much as I love chocolate, I have to admit that lemon comes in a close second, or maybe even an equal for my taste buds.  Something about it, especially when it’s fresh lemons, I just ADORE.

I had been craving something lemon, so last weekend I got out my zester and set out to decide what to make.  My initial plan was to make my lemon raspberry bread, but I looked at the recipe and didn’t quite have everything I needed.  I wanted to do a muffin, but what to do? What to do?  My Spiced Crumb Banana Muffins  are a favorite of mine, I love that crumb topping most of all, so I decided to go that direction.

Lemon Raspberry Crumb Muffins

But I couldn’t fathom not having that tart lemon glaze from the bread … so why not do it all?

Lemon Raspberry Crumb Muffins

I baked up a moist lemon muffin, stirred in some plum fresh raspberries,  sprinkled them with a crumb topping and baked them.  When they were still warm I drizzled a slightly tart lemon glaze over the tops.  Luscious Lemon LOVE!

Lemon Raspberry Crumb Muffins

Lemon Raspberry Crumb Muffins in a muffin tin
5 from 2 votes
Print Recipe

Lemon Raspberry Crumb Muffins

Luscious Lemon Muffins with plump fresh raspberries, sprinkled with a crumb topping, baked and drizzled with a slightly tart lemon glaze.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Cuisine: American
Keyword: Lemon Raspberry Crumb Muffins
Calories: 219kcal
Author: Michaela Kenkel


  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 ounces vanilla yogurt
  • 4 teaspoons fresh lemon juice
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons lemon zest
  • 1/2 teaspoon almond extract
  • 1/2 cup oil
  • 2 cups fresh raspberries + 2 Tablespoons flour
  • 1/3 cup flour
  • 1/3 cup sugar
  • 2 Tablespoons cold butter
  • 3/4 cup powdered sugar
  • 3 Tablespoons fresh lemon juice


  • Preheat oven to 350 degrees. Line muffin cups with liners.
  • Mix together eggs, extract, lemon zest and juice, oil, yogurt and sugar.
  • In a small bowl whisk together flour, baking powder and salt. Gradually add to lemon mixture, stirring until it's completely incorporated.
  • Dust raspberries with flour. Gently fold into batter, taking care not to smash the berries.
  • Fill muffin cups about 2/3 full.
  • Prepare the crumb mixture buy crumbling the cold butter into the sugar.flour with your fingers. Generously sprinkle over the tops of the muffins.
  • Bake muffins for 20-25 minutes, toothpick inserted in center will come out clean when done.
  • Let muffins sit for about 5 minutes.
  • Prepare glaze by mixing the powdered sugar and the lemon juice together until smooth. Drizzle over warm muffins.
  • Can be made into one large loaf of bread or mini loaves for a variation. Large loaf will bake in about 50 minutes.


Serving: 1g | Calories: 219kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 142mg | Fiber: 1g | Sugar: 21g

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.