Tart and sweet, these lemon raspberry muffins are super easy to make from scratch. Topped with a simple streusel and lemon glaze, the muffins have a perfectly tender and moist texture. They’re a delicious summer snack and ready in 30 minutes.

raspberry muffin with streusel on top of two more muffins.

Raspberries always remind me of summer. I have fond childhood memories playing in my parents’ backyard and picking raspberries from the giant bush in their garden. I try to use the seasonal fruit wherever I can in baking (they’re delicious in this berry pie). A quick and easy way to include them is by baking these easy raspberry muffins with streusel.

Why You’ll Love This Recipe

  • Ready in 30 minutes. This muffin recipe is so quick to prepare and ready to eat in no time.
  • Super easy to make. No special equipment needed—just a few mixing bowls and a muffin tin!
  • Fresh or frozen raspberries. In summer, use fresh berries when they are in season. The rest of the year, frozen berries are the way to go!
  • Delicious streusel and glaze. The streusel adds a little extra sweetness and crunch while the lemon glaze complements the raspberries (I use the flavor combo in raspberry scones too).

Ingredient Notes

bowls of ingredients to make lemon raspberry muffins.
  • Sour cream: Use full-fat sour cream that is room temperature. This provides a moist texture. Plain yogurt is a good substitution.
  • Milk: Whole milk is best for baking muffins, but low-fat works well in a pinch.
  • Lemon zest and juice: Use fresh lemon juice and zest for a natural citrusy flavor.
  • Baking powder and soda: These leavening agents help the batter rise in the oven. Check that they are fresh and not expired for best results.
  • Frozen raspberries: Keep the raspberries frozen until ready to use.
  • Butter: Melt some unsalted butter and let is cool slightly. It is used for both the muffin batter and streusel.

Refer to the recipe card for full list of ingredients and measurements.

Recipe Variations

Add some mix-ins. Add 1/2 cup white chocolate chips or chopped nuts, such as walnuts or almonds, when mixing in the raspberries.

Try a different glaze. Omit the lemon and add 1 teaspoon vanilla and 1 tablespoon milk for a simple vanilla glaze.

Add rhubarb. Use 1 cup raspberries and 1/2 cup diced rhubarb to make raspberry rhubarb muffins.

Make mini muffins. Use a mini muffin tin and fill each cup about 2/3 full. Bake for 8 to 10 minutes. I suggest roughly chopping the frozen raspberries to ensure they are in every muffin.

How to Make Raspberry Muffins

photo collage demonstrating how to make raspberry muffin batter in a mixing bowl.
  1. Make the streusel. Whisk together the flour, brown sugar, sugar and cinnamon. Add the butter and mix with a fork until small clumps form. Keep in the refrigerator while making the batter.
  2. Whisk the dry ingredients—flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, add sugar and lemon zest. Rub together to release the oil in the zest.
  4. Add melted butter and eggs, then mix until well combined. Add sour cream, milk, lemon juice and vanilla. Mix until combined.
photo collage demonstrating how to make lemon raspberry muffins with streusel in a mixing bowl and muffin tin.
  1. Add dry ingredients to wet ingredients and mix just until combined. Toss raspberries in flour and stir into the batter.
  2. Transfer batter to prepared muffin tin. Fill each cup 3/4 full and top with streusel.
  3. Bake at 400°F for 18 to 20 minutes. Cool completely.
  4. For the icing, whisk together confectioners’ sugar and lemon juice. Use a spoon to drizzle over cooled muffins.

Expert Tips

Don’t over-mix. When combining the wet and dry ingredients, mix just until combined. Over-mixing will cause the muffins to be dense instead of fluffy.

Dust the frozen berries with flour. This helps keep the berries from sinking in the batter and leaking their juices too much when mixed in.

Keep the streusel in the refrigerator while making the batter. Chilling the streusel makes the texture a little crunchier when baked. It also prevents the topping from melting into the batter.

Use room temperature ingredients. They are easier to mix and make a consistent batter. As a result the muffins have a better texture.

raspberry muffin cut in half showing berries inside and streusel on top.

Storage Tips

Store in an airtight container at room temperature for up to 5 days. Make sure the muffins are completely cooled before storing to prevent any condensation from forming.

Freeze for up to 3 months. Wrap muffins (with or without glaze) in plastic wrap to keep them fresh, then store in an airtight container in the freezer. Defrost in the refrigerator before bringing to room temperature.

Recipe FAQ

Can I use fresh raspberries?

Yes, but they tend to be a little juicier, which can slightly change the texture of the muffins.

Can I make the batter ahead of time?

Unfortunately no. Once the baking powder and baking soda come in contact with wet ingredients they start to lose their effectiveness. It’s best to bake the batter right away.

tabletop with raspberry muffins with streusel topping and lemon glaze.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

raspberry muffin with streusel on top of two more muffins.

Get the Recipe: Lemon Raspberry Muffins with Streusel

Topped with a simple streusel and lemon glaze, these lemon raspberry muffins are a delicious summer snack and ready in 30 minutes.
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Ingredients

Streusel

  • ¾ cup (93 g) all purpose flour⁣
  • ¼ cup (50 g) packed light brown sugar⁣
  • 2 Tablespoons granulated sugar⁣
  • ½ teaspoon ground cinnamon
  • 4 Tablespoons (56 g) unsalted butter, melted⁣

Muffins

  • 2 cups (250 g) all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • 1 Tablespoon lemon zest
  • 6 Tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole or low-fat milk, room temperature
  • ¼ cup (60 g) sour cream or plain yogurt, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) frozen raspberries

Lemon Glaze

  • 1 cup (120 g) confectioners’ sugar
  • 1-2 Tablespoons fresh lemon juice

Instructions 

  • Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
  • Make the streusel by whisking together the flour, brown sugar, sugar and cinnamon. Pour in melted butter and mix with a fork until small clumps form. Don’t overmix or it will become a paste. Mix just until it’s no longer dry. Set aside.
  • In a medium bowl, whisk together the dry ingredients–flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, combine granulated sugar and lemon zest. Rub the mixture between your fingers to release the oils. Add melted butter and eggs. Mix until well combined. Add milk, sour cream and vanilla extract, then mix again until incorporated.
  • Add half the flour mixture to the bowl of wet ingredients and mix just until combined (avoid over mixing). Add remaining flour mixture and frozen raspberries. Gently stir with a rubber spatula or spoon. It’s okay if the batter turns a little pink. It will go away when baked.
  • Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step). Sprinkle streusel over the top.
  • Bake at 400° F for 20 to 22 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center of one of the muffins comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes. (I like to turn the muffins on their side in the pan so the bottoms don’t get soggy). Transfer to a wire rack.
  • For the glaze, whisk together the confectioners’ sugar and lemon juice. Use a spoon to drizzle over the cooled muffins.

Notes

Raspberries: Keep frozen berries in the freezer until ready to add to the batter. Fresh raspberries may also be used. They are juicer and may add more moisture to the muffin, which can affect the texture.
Store in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months. Wrap in plastic wrap and place in an airtight container to prevent freezer burn.
Serving: 1muffin, Calories: 336kcal, Carbohydrates: 54g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 56mg, Sodium: 140mg, Potassium: 165mg, Fiber: 2g, Sugar: 30g, Vitamin A: 383IU, Vitamin C: 5mg, Calcium: 67mg, Iron: 2mg

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