Lemon Raspberry Crumb Muffins

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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

Yield: about 1.5 dozen

Lemon Raspberry Crumb Muffins

Lemon Raspberry Crumb Muffins in a muffin tin

Luscious Lemon Muffins with plump fresh raspberries, sprinkled with a crumb topping, baked and drizzled with a slightly tart lemon glaze.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 219Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 142mgCarbohydrates: 33gFiber: 1gSugar: 21gProtein: 3g

Nutrition isn't always accurate.

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