If you’re craving a burst of sunshine and sweetness all wrapped up in one, these Freaking Amazing Lemon Raspberry Muffins are about to become your new obsession. Imagine tender, fluffy muffins bursting with fresh raspberries, kissed by bright lemon zest and topped with a crunchy, buttery streusel that adds the perfect contrast in texture. Every bite is a delightful symphony of tartness and sweetness, making these muffins an irresistible treat for breakfast, snack time, or even a little indulgence anytime you want. Trust me, once you try these Freaking Amazing Lemon Raspberry Muffins, they’ll be the star of your kitchen forever.

Freaking Amazing Lemon Raspberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

Simple yet thoughtfully chosen ingredients come together to make these muffins truly shine. Each component plays a key role, from the tang of lemon zest elevating the flavor, to the fresh raspberries providing juicy bursts of sweetness and the streusel topping adding that crave-worthy crunch.

1/2 cup all purpose flour (60 grams): This is for the crumbly streusel topping that adds texture and a hint of buttery sweetness.
1/4 cup brown sugar: Adds warmth and depth of flavor to the streusel topping.
2 tbsp sugar: Helps balance the tart lemon flavor in the streusel.
½ tsp lemon zest: Brightens the streusel with fresh citrus aroma.
1/8 tsp kosher salt: Just enough to enhance all the sweet and tart flavors in the topping.
1/4 cup butter: Use cold butter to create that perfect crumb topping texture.
3 cups all purpose flour (360g): The muffin base that gives structure and body.
1 cup white sugar (200g): Sweetens the tender muffin crumb.
2 tbsp lemon zest: Packs the muffin with bright lemon flavor that cuts through the sweetness.
3 tsp baking powder: Leavens the muffins for a beautiful rise.
1 tsp baking soda: Works alongside the baking powder for perfect muffin lift.
1/2 tsp kosher salt: Enhances all the flavors in the muffin batter.
4 tbsp unsalted butter (melted): Adds richness and moisture.
1/2 cup vegetable oil: Keeps the muffins extra moist and tender.
1/2 cup whole milk: Helps balance the consistency of the batter and adds creaminess.
1/2 cup Greek yogurt: Provides a subtle tang and tender crumb while boosting moisture.
3 eggs: Bind the ingredients and contribute to the muffins’ fluffy texture.
1 tsp lemon extract: Intensifies the lemon flavor in every bite.
6 oz fresh raspberries (washed and dried well): These juicy berries bring refreshing sweetness and a gorgeous pop of color.

How to Make Freaking Amazing Lemon Raspberry Muffins

Step 1: Prepare the Streusel Crumb Topping

Start by mixing the basic streusel ingredients: flour, brown sugar, granulated sugar, lemon zest, salt, and cold butter. Use your fingers to gently pinch the butter into the dry ingredients until you get small pea-sized crumbs. Pop this mixture into the fridge to chill—it’s what gives your muffins that incredible sweet and crunchy contrast.

Step 2: Preheat and Line Your Muffin Tin

Preheat your oven to 425°F and line a 12-cup muffin tin with liners. Lining the tins makes cleanup so much easier and helps your muffins pop right out when they’re perfectly baked.

Step 3: Combine Dry Ingredients for Muffins

In a mixing bowl, whisk together the main flour, sugar, lemon zest, baking powder, baking soda, and salt. This dry mix creates the foundation for your muffins, ensuring an even distribution of leaveners and flavor.

Step 4: Mix Wet Ingredients

In a separate (preferably larger) bowl, melt the butter by microwaving in short bursts until liquid. Then whisk in vegetable oil, whole milk, Greek yogurt, eggs, and lemon extract. This combination brings moistness, richness, and the sunny lemon punch that makes the batter sing.

Step 5: Combine Wet and Dry, Then Add Raspberries

Pour the dry ingredients into the wet bowl all at once. Sprinkle your fresh raspberries on top of the dry mix so they get coated with flour—this helps keep them from sinking to the bottom during baking. Now, gently fold everything together with a spatula just until there are no big flour streaks. The batter should look a bit lumpy, and that’s exactly right!

Step 6: Fill Muffin Cups and Add Streusel

Use an ice cream scoop to evenly portion the batter into the lined muffin tin, filling each cup all the way to the top. This ensures you get big, domed muffins every time. Then generously sprinkle the chilled streusel topping over each muffin so it thickly covers the surface—don’t be shy here, the topping is half the fun!

Step 7: Bake Your Muffins

Bake the muffins first at 425°F for 7 minutes to help them rise quickly, then reduce the heat to 350°F and bake for another 13 to 15 minutes until golden and a toothpick comes out clean. The two-stage baking method gives you light, fluffy muffins with a beautiful crust.

Step 8: Cool and Glaze

Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack. Once cooled, drizzle a lemon glaze over the tops for an extra dose of tangy sweetness that pulls the whole thing together perfectly.

How to Serve Freaking Amazing Lemon Raspberry Muffins

Garnishes

Top your muffins with a little extra fresh lemon zest or a few additional fresh raspberries to brighten up their presentation. A light dusting of powdered sugar adds a pretty, delicate touch that looks inviting.

Side Dishes

Pair these muffins with a steaming cup of your favorite coffee or tea to turn them into an uplifting breakfast or afternoon delight. For a heartier brunch, serve alongside a creamy yogurt parfait or a simple scrambled egg plate.

Creative Ways to Present

Turn these muffins into a dessert by serving them warm with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Or slice and layer them with fresh berries and mascarpone for a quick and elegant trifle.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Freaking Amazing Lemon Raspberry Muffins in an airtight container at room temperature for up to two days. To prevent sogginess, add a paper towel to absorb excess moisture.

Freezing

If you want to enjoy them later, freeze the muffins individually wrapped in plastic wrap inside a freezer-safe bag. They’ll keep beautifully for up to three months without losing any of their fresh-baked charm.

Reheating

Reheat frozen muffins in the microwave for about 20 to 30 seconds or in a toaster oven at low heat until warmed through. This brings back their soft texture and fresh-baked aroma in no time.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can substitute frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture in your batter, which can make your muffins soggy.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, sour cream or buttermilk make excellent substitutes and will maintain the muffin’s tenderness and flavor profile.

Is it okay to omit the streusel topping?

Absolutely! While the streusel adds a wonderful crunch and sweetness, the muffins will still be delicious on their own if you prefer a simpler texture.

How do I keep the raspberries from sinking to the bottom?

Coating the raspberries lightly in flour before folding them into the batter helps suspend them evenly, so they don’t sink during baking.

Can I make these muffins gluten-free?

With some tweaks, yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Results may vary, but you can still enjoy Freaking Amazing Lemon Raspberry Muffins.

Final Thoughts

There’s something truly special about these Freaking Amazing Lemon Raspberry Muffins—they bring sunshine, sweetness, and a touch of tartness to every bite that simply can’t be beat. Whether you’re making them for a casual breakfast, a brunch treat, or a cheerful snack, they have a way of making any moment feel a little brighter. I wholeheartedly encourage you to give this recipe a go and experience firsthand why these muffins have quickly become one of my all-time favorite bites of happiness. You’re going to love them!

Freaking Amazing Lemon Raspberry Muffins Recipe

★★★★★

4.8 from 27 reviews

Author: Noah
Total Time: 42 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Freaking Amazing Lemon Raspberry Muffins are a delightful combination of tangy lemon zest, fresh raspberries, and a buttery streusel topping. Moist and fluffy on the inside with a crisp crumbly top, these muffins are perfect for breakfast, brunch, or an anytime treat.

Instructions

Make the Streusel Topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 2 tbsp granulated sugar, 1/2 tsp lemon zest, 1/8 tsp kosher salt, and 1/4 cup cold butter. Use your fingers to pinch the butter into the mixture until small clumps form about pea-sized. Place in the fridge while prepping the batter.
Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F. Line a 12-cup muffin tin with muffin liners for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together 3 cups flour, 1 cup sugar, 2 tbsp lemon zest, 3 tsp baking powder, 1 tsp baking soda, and 1/2 tsp kosher salt until blended.
Mix Wet Ingredients: In a larger bowl, melt 4 tbsp unsalted butter by microwaving for 30 seconds at a time. Add the 1/2 cup vegetable oil, 1/2 cup whole milk, 1/2 cup Greek yogurt, 3 eggs, and 1 tsp lemon extract. Whisk well until fully combined.
Combine Wet and Dry: Add the dry ingredients all at once into the wet ingredients. Top the dry mix with the washed and dried raspberries, coating them gently.
Fold in Ingredients: Using a large spatula, gently fold the flour and raspberries into the wet ingredients just until no large flour streaks remain. The batter should remain slightly lumpy; do not overmix.
Fill Muffin Tin: Use an ice cream scoop to evenly distribute batter into the prepared muffin liners, filling each cup to the top.
Add Streusel Topping: Generously sprinkle the chilled streusel crumb topping over each muffin cup. Don’t be shy; a lot on top is perfect.
Bake Muffins: Bake in the preheated oven at 425°F for 7 minutes. Then reduce the oven temperature to 350°F and bake for an additional 13-15 minutes, until a toothpick inserted comes out clean and the muffin tops are golden.
Cool Muffins: Let muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Make Lemon Glaze: Prepare a lemon glaze by combining 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1/2 tsp lemon zest until smooth.
Glaze Muffins: Place the cooled muffins on a wire rack set over parchment paper and drizzle the lemon glaze generously over the tops. Let the glaze set before serving.

Notes

For best results, ensure raspberries are dried well to prevent excess moisture in batter.
Do not overmix batter; lumpy batter yields tender muffins.
The streusel topping can be made ahead and kept refrigerated.
If lemon extract is unavailable, substitute with 1 tbsp fresh lemon juice.
Muffins are best enjoyed the same day but can be stored in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 320 kcal
Sugar: 22 g
Sodium: 210 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg

Keywords: lemon raspberry muffins, lemon muffins, raspberry muffins, streusel topping, lemon glaze, breakfast muffin