Lemon Raspberry Crumb Muffins
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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.
But I couldn’t fathom not having that tart lemon glaze from the bread … so why not do it all?
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!
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Lemon Raspberry Crumb Muffins
Ingredients
- FOR THE MUFFINS:
- 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
- FOR THE CRUMB TOPPING:
- 1/3 cup flour
- 1/3 cup sugar
- 2 Tablespoons cold butter
- FOR THE GLAZE:
- 3/4 cup powdered sugar
- 3 Tablespoons fresh lemon juice
Instructions
- 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
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Raspberries and Lemon glaze! You just took crumb muffins to a new level with these.