Raspberry Muffins

5 from 1 vote

Raspberry Muffins are fluffy, tender and bursting with juicy raspberries! This simple but so tasty muffin recipe is easy and quick to make from scratch and always a hit when I make it. Raspberry crumb muffins are a great breakfast treat and keep moist and fresh for days.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Julia Foerster

Ingredients

For the streusel:

1/3 cup all-purpose flour
2 Tbsp unsalted butter room temperature
4 tsp brown sugar

For the muffins:

1/2 cup granulated sugar
1/2 cup unsalted butter room temperature
1/4 cup brown sugar
2 large eggs
3/4 cup buttermilk
1 tsp vanilla extract
1 tsp lemon juice
1 tsp lemon zest
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cup fresh raspberries

Cups - Metric

Instructions

Preheat your oven to 425F (220C) and line a 12-count muffin pan with muffin liners or grease with nonstick spray.
To make the streusel, toss together the all-purpose flour, butter, and brown sugar in a small bowl. Set aside.
In the bowl of a stand mixer or using a handheld mixer cream together the granulated sugar, butter, and brown sugar at medium-high speed for 4 minutes until pale and fluffy.
Add the eggs, buttermilk, vanilla extract, lemon juice, and lemon zest. Beat for one minute on medium speed until everything is combined and smooth. Scrape down the sides of the bowl as needed.
In another large bowl, combine the flour, baking powder, baking soda, and salt. Add the wet ingredients to the dry ingredients and combine them using a whisk. Whisk only until all the dry ingredients are wet and everything is combined. Don’t overmix!
Fold in the raspberries with a rubber spatula.
Divide the batter between the 12 muffin tins and fill the tins all the way to the top. Top with streusel.
Bake for 5 minutes at 425F (220C) then lower the temperature to 350F (180C) and bake for 18 to 20 more minutes. The muffins are done when a skewer comes out clean.

Nutrition