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Lemon-Raspberry Streusel Muffins Recipe


For the Streusel:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, cold and cut into small pieces
  • 1/2 teaspoon lemon zest

For the Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup buttermilk (or substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
  • 1 cup fresh raspberries (or frozen, thawed, and drained)


  1. Preheat the oven: Preheat your oven to 375ยฐF (190ยฐC). Line a muffin tin with paper liners or grease them lightly.
  2. Make the Streusel: In a small bowl, combine the flour, sugar, lemon zest, and cold butter pieces. Use your fingers or a fork to mix until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the Muffin Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs, one at a time, until well combined. Then, mix in the vanilla extract, lemon juice, and lemon zest until incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
  7. Gently fold in the raspberries until evenly distributed throughout the batter.
  8. Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  9. Add Streusel Topping: Sprinkle the streusel topping evenly over each muffin.
  10. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Cool: Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  12. Serve: Once cooled, serve the lemon-raspberry streusel muffins and enjoy! They are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.

These muffins are bursting with bright lemon flavor, juicy raspberries, and topped with a sweet and crunchy streusel topping. They make a delightful breakfast treat or afternoon snack. Enjoy!

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