Lemon Raspberry Crumb Muffins

There’s something incredibly charming about baking on a sunny spring morning, and that’s exactly how I stumbled upon my love for Lemon Raspberry Crumb Muffins. As the sunlight streamed through my kitchen window, I found myself craving something sweet yet refreshing. With the vibrant colors of fresh raspberries and the zesty aroma of lemons calling out to me, I knew I had to whip up a batch of these delightful muffins. They remind me of childhood days spent picking berries at the local farm, where the sweetness of the fruits paired perfectly with the bright citrus notes. Each bite of these muffins is a burst of flavor, a perfect balance of tart and sweet, with a crumbly topping that adds just the right amount of texture. It’s a recipe that brings joy not only to my taste buds but also to my heart.

Whether you’re hosting a brunch with friends or simply treating yourself on a quiet afternoon, these Lemon Raspberry Crumb Muffins are sure to impress. I love how versatile they are; they can be enjoyed warm out of the oven or saved for a delightful breakfast on the go. Plus, the vibrant colors make them a visual treat! The best part? They’re incredibly easy to make! With just a handful of ingredients, you’ll find yourself creating a bakery-worthy delight right in your own kitchen. So, let’s embrace the season and bake up some of these scrumptious muffins!

What Goes Into Lemon Raspberry Crumb Muffins

When crafting delightful Lemon Raspberry Crumb Muffins, each ingredient plays a special role. The combination of fresh raspberries and zesty lemons brings vibrant flavors, while sour cream ensures a moist texture. Let’s dive into the key ingredients that make these muffins irresistible.

• 1/3 cup all-purpose flour – A key player in forming the muffin base, this flour provides structure.
• 1/3 cup granulated sugar – Adds sweetness to balance the tartness of the lemons and raspberries.
• 2 tablespoons unsalted butter, cold and cubed – This creates a crumbly topping that adds texture.
• 2 and 1/2 cups all-purpose flour – The main ingredient for the muffin batter, ensuring a fluffy result.
• 3 teaspoons baking powder – The leavening agent that helps the muffins rise.
• 1/2 teaspoon salt – Enhances the overall flavor of the muffins.
• 8 tablespoons (4 ounces) unsalted butter, melted – Adds richness and moisture to the muffin batter.
• 1 cup granulated sugar – Sweetens the batter for that delightful taste we love.
• 2 large eggs, at room temperature – Binds the ingredients together and adds moisture.
• 2 teaspoons pure vanilla extract – Brings warmth and depth to the flavor.
• 1 cup full-fat sour cream – Keeps the muffins moist and adds a slight tang.
• 1/2 cup lemon juice – Provides that refreshing zing.
• 1 teaspoon lemon zest, finely grated – Enhances the lemon flavor and aroma.
• 1/2 teaspoon lemon extract, optional – Intensifies the lemon flavor.
• 1 and 1/2 cups raspberries – The star of the show, adding color and sweetness.
• 1/2 cup confectioners’ sugar – Used for the delicious glaze that tops the muffins.
• 1 tablespoon lemon juice, more if needed – For adjusting the consistency of the glaze.
• 1/2 teaspoon lemon zest, finely grated – For extra lemony flavor in the glaze.
• pinch of salt – Just a hint to balance the sweetness.

Cooking Instructions for Lemon Raspberry Crumb Muffins

Making Lemon Raspberry Crumb Muffins is an enjoyable process that fills your kitchen with delightful aromas. Let’s get started with these easy-to-follow steps that ensure your muffins turn out perfectly every time!

1. In a medium bowl, combine 1/3 cup all-purpose flour and 1/3 cup granulated sugar. Then, add in 2 tablespoons unsalted butter, cold and cubed. Using a pastry blender or two forks, mix until the mixture resembles coarse meal. Place it in the fridge to chill while you prepare the muffin batter.
2. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set it aside for later.
3. In a large bowl, sift together 2 and 1/2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt. This step helps to aerate the dry ingredients and prevents clumping.
4. In another large bowl, whisk together the melted 8 tablespoons (4 ounces) unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 1 cup full-fat sour cream, 1/2 cup lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon lemon extract (if using). Mix until everything is fully incorporated and smooth.
5. Add the dry mixture to the wet mixture gradually. Using a rubber spatula, gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins.
6. Next, fold in the 1 and 1/2 cups raspberries until evenly distributed throughout the batter. It might get a little messy, but that’s all part of the fun!
7. Divide the batter evenly among the prepared muffin tins, filling each cup all the way to the top. It’s okay if they seem full; they’ll rise beautifully in the oven.
8. Now, sprinkle each filled muffin tin mold with a teaspoon or two of your chilled crumb topping from the fridge.
9. Bake in your preheated oven for about 22 minutes, or until the tops are puffed up and lightly golden brown. You can check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
10. Once baked, let the muffins cool in the pan for at least 5 minutes before transferring them to a cooling rack. Enjoy warm, or store in an airtight container for up to 2 days.
11. For an optional glaze, in a small bowl combine 1/2 cup confectioners’ sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest. Whisk until smooth, adding more lemon juice if needed to achieve your desired consistency. Drizzle over the muffins right before serving.

Making Adjustments

There are always ways to customize your Lemon Raspberry Crumb Muffins to suit your taste! Here are some helpful tips to make this recipe your own.

• Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days. They’ll stay fresh and delicious!
• Freezing: You can freeze these muffins for up to 2 months. Just make sure they are completely cooled before placing them in a freezer-safe container.
• Pairing: These muffins pair wonderfully with a cup of hot tea or a refreshing glass of lemonade. Ideal for a brunch or afternoon snack!
• Variations: Feel free to substitute other berries if you prefer! Blueberries, strawberries, or blackberries can all work beautifully.
• Serving: For a special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Great Combinations for Lemon Raspberry Crumb Muffins

When it comes to serving Lemon Raspberry Crumb Muffins, there are so many delightful options to explore. Here are some wonderful suggestions:

• Brunch Delight: These muffins are perfect for a spring brunch. Pair them with fresh fruit salads or yogurt for a balanced meal.
• Afternoon Treat: Enjoy them as an afternoon snack with a cup of tea or coffee. They make the perfect pick-me-up!
• Picnic Staple: Pack these muffins for your next picnic! Their portable nature makes them easy to enjoy outdoors.
• Gift Idea: Consider baking a batch to gift to friends or neighbors. A box of homemade muffins is sure to bring a smile!
• Seasonal Serving: These muffins shine in spring, but can also be enjoyed year-round. You can even add seasonal spices like cinnamon in the fall.

FAQ

Conclusion

The Lemon Raspberry Crumb Muffins are truly a delightful treat that combines the freshness of fruit with a beautiful crumb topping. They’re perfect for sharing with loved ones or enjoying during a quiet moment to yourself. I encourage you to try this recipe; it’s simple yet rewarding, and you’ll find yourself baking them again and again. With their vibrant flavors and cheerful appearance, these muffins are sure to become a favorite in your household!

Lemon Raspberry Crumb Muffins

Indulge in the ultimate spring treat with these Lemon Raspberry Crumb Muffins. Bursting with fresh raspberries and a zingy lemon flavor, these muffins are a delightful way to brighten any day. Their fluffy texture and crumbly topping make them perfect for breakfast or a sweet afternoon snack. Bake a batch today and enjoy a taste of sunshine!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: Breakfast, Desserts

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 2 tablespoons unsalted butter, cold and cubed
• 2.5 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup full-fat sour cream
• 1/2 cup lemon juice
• 1 teaspoon lemon zest, finely grated
• 1/2 teaspoon lemon extract, optional
• 1.5 cups raspberries
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice, more if needed
• 1/2 teaspoon lemon zest, finely grated
• pinch of salt salt

Equipment

• Oven
• Grater
• Mixing Bowl
• Baking Sheet
• Blender
• Frying Pan
• Whisk

Method

 

1. In a medium bowl, combine 1/3 cup all-purpose flour and 1/3 cup granulated sugar. Then, add in 2 tablespoons unsalted butter, cold and cubed. Using a pastry blender or two forks, mix until the mixture resembles coarse meal. Place it in the fridge to chill while you prepare the muffin batter.
2. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set it aside for later.
3. In a large bowl, sift together 2 and 1/2 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt. This step helps to aerate the dry ingredients and prevents clumping.
4. In another large bowl, whisk together the melted 8 tablespoons (4 ounces) unsalted butter, 1 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 1 cup full-fat sour cream, 1/2 cup lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon lemon extract (if using). Mix until everything is fully incorporated and smooth.
5. Add the dry mixture to the wet mixture gradually. Using a rubber spatula, gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins.
6. Next, fold in the 1 and 1/2 cups raspberries until evenly distributed throughout the batter. It might get a little messy, but that’s all part of the fun!
7. Divide the batter evenly among the prepared muffin tins, filling each cup all the way to the top. It’s okay if they seem full; they’ll rise beautifully in the oven.
8. Now, sprinkle each filled muffin tin mold with a teaspoon or two of your chilled crumb topping from the fridge.
9. Bake in your preheated oven for about 22 minutes, or until the tops are puffed up and lightly golden brown. You can check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
10. Once baked, let the muffins cool in the pan for at least 5 minutes before transferring them to a cooling rack. Enjoy warm, or store in an airtight container for up to 2 days.
11. For an optional glaze, in a small bowl combine 1/2 cup confectioners' sugar, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest. Whisk until smooth, adding more lemon juice if needed to achieve your desired consistency. Drizzle over the muffins right before serving.

Notes

• Tip 1: Store leftover muffins in an airtight container at room temperature for up to 2 days. They’ll stay fresh and delicious!
• Tip 2: You can freeze these muffins for up to 2 months. Just make sure they are completely cooled before placing them in a freezer-safe container.
• Tip 3: These muffins pair wonderfully with a cup of hot tea or a refreshing glass of lemonade. Ideal for a brunch or afternoon snack!
• Tip 4: Feel free to substitute other berries if you prefer! Blueberries, strawberries, or blackberries can all work beautifully.
• Tip 5: For a special touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!