Raspberry Lemon Streusel Muffins
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Ever crave a burst of sunshine and sweet berries in your morning routine? These Raspberry Lemon Streusel Muffins are here to brighten your day! Packed with fresh raspberries, a hint of lemon zest, and a crumbly streusel topping, they’re the perfect grab-and-go breakfast or a refreshing afternoon treat. Plus, they come together in under 45 minutes, making them ideal for busy mornings or weekend baking sessions.
Why You’ll Love Raspberry Lemon Streusel Muffins
- Easy to Make: This recipe comes together in under an hour, with minimal prep work required.
- Packed with Flavor: The combination of sweet raspberries, zesty lemon, and buttery streusel is irresistible.
- Perfectly Moist: The buttermilk keeps these muffins moist and fluffy, even after baking.
- Customizable: Feel free to swap the raspberries for other berries or chopped nuts!
- Great for a Crowd: This recipe yields a dozen standard muffins, perfect for feeding a hungry family or group of friends.
Ingredients Needed To Make Raspberry Lemon Streusel Muffins
- 1.1 GF Flour or all-purpose flour
- Kosher salt
- Baking powder
- Sugar
- Lemon zest
- Eggs
- Butter, melted
- Buttermilk
- Vanilla extract
- Fresh or frozen raspberries
- Brown sugar
- Granulated sugar
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Before You Get Started: A couple notes to help you get the best results
How To Make Raspberry Lemon Streusel Muffins
- Preheat and Prep: Preheat your oven to 400°F and grease your muffin tin or line it with paper liners.
- Make the Streusel: Combine melted butter, brown sugar, granulated sugar, and flour in a bowl. Mix until crumbly and set aside.
- Lemon Sugar: In a separate bowl, whisk together the sugar and lemon zest to release the fragrant oils.
- Wet Ingredients: Add melted butter, eggs, buttermilk, and vanilla extract to the sugar mixture and whisk until smooth.
- Dry Ingredients: Gradually whisk in the flour, salt, and baking powder to the wet ingredients until just combined.
- Fold in Fruit: Gently fold in the fresh raspberries, taking care not to overmix.
- Fill and Top: Divide the batter evenly between the muffin cups, filling them about two-thirds full. Sprinkle the streusel topping generously over each muffin cup.
- Bake: Bake the muffins for 18-20 minutes for standard muffins or 25-30 minutes for giant muffins, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Variations & Substitutions
- No Buttermilk? If you don’t have buttermilk on hand, you can make your own by whisking 1 tablespoon of vinegar or lemon juice into 1 cup of milk and letting it sit for 5 minutes.
- Mix Up the Berries: Don’t love raspberries? Feel free to substitute other fresh or frozen berries like blueberries, blackberries, or a combination!
Commonly Asked Questions
Can I use frozen raspberries in this recipe?
Absolutely! Frozen raspberries work just fine in this recipe. Just thaw them completely and remove any excess liquid before folding them into the batter.
How do I store leftover muffins?
These muffins can be stored at room temperature in an airtight container for up to 2 days.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Allow them to cool completely, then place them in a single layer in a freezer-safe container. Thaw overnight in the refrigerator before enjoying.
Raspberry Lemon Streusel Muffins
Equipment
- Measuring cups/spoons
- muffin tin
- Whisk or mixer
- Oven
Ingredients
For the Muffins
- 2 cups 1.1 GF flour
- ½ tsp kosher salt
- 1 tbsp baking powder
- ¾ cup sugar
- 1 tsp lemon zest
- 2 eggs
- ½ cup butter melted
- ¾ cup buttermilk
- 2 tsp vanilla extract
- 1 ½ cups fresh raspberries or frozen, excess liquid removed and thawed completely
For the Streusel Topping
- ⅓ cup butter melted
- 2 tbsp brown sugar
- ¼ cup granulated sugar
- ½ cup 1.1 GF flour
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Grease a muffin tin with non-stick baking spray or line with paper liners.
Making the Streusel Topping
- In a small bowl, combine the melted butter, brown sugar, granulated sugar, and GF flour for the streusel topping. Mix until crumbly. Set aside.
Making the Muffin Batter
- In a mixing bowl, combine the sugar and lemon zest. Mix well.
- Add the melted butter, eggs, buttermilk, and vanilla extract to the sugar mixture. Mix until smooth.
- Gradually add the flour, salt, and baking powder to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries.
Assembling and Baking
- Divide the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle the streusel topping over the muffin batter in each cup.
- For standard-sized muffins, bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- For giant muffins, bake for 25-30 minutes or until a toothpick comes out clean.
Cooling and Serving
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition
These Raspberry Lemon Streusel Muffins are a delicious and easy treat that everyone will love. They’re perfect for a quick breakfast on-the-go or a delightful afternoon snack. So next time you’re looking for a tasty and hassle-free recipe, give these muffins a try!
