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    Lemon Raspberry Streusel Muffins

    August 7, 2024 by Ania · This post may contain affiliate links · 2 Comments

    Soft and fluffy muffins with sweet raspberries and tangy lemon in every bite! A buttery sugar streusel is sprinkled on top before baking for that perfect bakery-style top!

    Jump to Recipe - Pin Recipe

    The combo of sweet raspberries and tangy lemon is so delicious. I love these fresh berry bakes during this time of the year.

    The muffins are sprinkled with a 3 ingredient buttery sugar streusel before baking. This gives them that extra YUM and flavour that we all want in a muffin.

    I used a jumbo sized muffin tin for these, but you can also bake them in a 12 muffin tin!

    For more muffin recipes, try Bakery Style Chocolate Chip Muffins, Lemon Blueberry Muffins, and Bakery Style Strawberry Muffins.

    Jump to:
    • Ingredients Notes
    • Step by step instructions
    • Expert baking tips
    • FAQ
    • Check out these recipes
    • Lemon Raspberry Streusel Muffins

    Ingredients Notes

    Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

    • Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
    • Eggs – Make sure they’re at room temperature before beginning.
    • Flour – All-purpose flour is used in this recipe.
    • Lemon – Both lemon zest and lemon juice are used in this recipe.
    • Oil – I used a flavourless oil. You can also use melted butter.
    • Raspberries – Make sure to use fresh raspberries. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.

    Step by step instructions

    Here is how to make and bake these Lemon Raspberry Streusel Muffins. You will need a 12 muffin tin or a jumbo muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

    Step 1 – Prep. Line the muffin tin with 10 jumbo liners or 15 regular liners and set aside.

    Step 2 – Mix dry ingredients. Add the dry ingredients into a bowl; flour, baking soda, baking powder, cornstarch, and salt. Stir together and set aside.

    Step 3 – Combine lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 1-2 minutes and set aside.

    Step 4 – Add wet ingredients. Into the large bowl with the lemon sugar mixture, add oil, eggs, lemon juice, vanilla, and buttermilk. Whisk until well combined.

    Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.

    Step 6 – Add raspberries. Gently toss the raspberries in 1-2 tsps of flour before adding them into the mixing bowl. This will make them not sink to the bottom. Then add into the bowl and mix in a few times. Don't over-mix!

    Step 7 – Scoop. Evenly divide the batter between the liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.

    Step 8 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes (13-18 minutes in regular liners). The muffins are ready when a toothpick inserted comes out clean.

    These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

    Expert baking tips

    Here are a few expert baking tips from my kitchen to yours

    • Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
    • Make sure to add a handful of streusel on top before baking! This will give you a delicious buttery sugary muffin top we all love.
    • Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
    • Use fresh, not frozen. Make sure to use fresh raspberries!

    FAQ

    Do I have to add streusel?

    No, but I highly recommend it. If you don't want to, just sprinkle the muffins with a bit of white sugar before baking.

    Do I have to add raspberries?

    No! Feel free to leave them out or add another berry in like blueberries, strawberries, or blackberries.

    Why do you do 2 temperatures?

    The first temperature is a short-term high temperature. The goal here is that the muffins rise quickly and create a beautiful muffin dome.

    Then, once you lower it down, it continues to bake inside.

    Can I make these in a regular muffin tin?

    Absolutely! This recipe makes 12 regular sized muffins. Feel free to bake them in a regular tin at 425°F for 5 minutes and then 375°F for 13-18 minutes.

    Check out these recipes

    • Easy Strawberry Muffins
    • Brownie Muffins
    • Bakery Style Rhubarb Sour Cream Muffins
    • Coconut Muffins

    PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

    Lemon Raspberry Streusel Muffins

    Ania
    These are soft and fluffy muffins with sweet raspberries and tangy lemon in every bite you take. A buttery sugar streusel is sprinkled on top before baking for that perfect bakery-style top!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 jumbo muffins
    Calories 553 kcal
    Need metric measurements?Use the buttons below to click between US cups and Metric grams!

    Ingredients
     
     

    For the muffins

    • 1/3 cup butter melted and cooled
    • 1/4 cup oil
    • 2 large eggs room temperature
    • 3 tbsp lemon juice
    • 1 tbsp lemon zest
    • 1 cup buttermilk* room temperature
    • 2 tsps vanilla
    • 1 cup white sugar
    • 2 1/2 cups all-purpose flour plus extra for dusting
    • 2 1/2 tsps baking powder
    • 1 tsps baking soda
    • 1/4 tsp salt
    • 2 tsps cornstarch
    • 1 1/2 cups fresh raspberries

    For the streusel

    • 3/4 cup all-purpose flour
    • 1/3 cup white sugar
    • 5 tbsp butter cold

    Instructions
     

    For the streusel

    • In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
      1/3 cup white sugar, 5 tbsp butter cold, 3/4 cup all-purpose flour

    For the muffins

    • Preheat the oven to 425℉. Line a jumbo muffin pan with 10 liners and set aside. If using regular liners, this recipe makes 12-15 depending on how full you fill them. Melt the butter and prepare to measure the rest of your ingredients as it cools.
      1/3 cup butter
    • Into a bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.
      2 1/2 cups all-purpose flour, 2 1/2 tsps baking powder, 1 tsps baking soda, 1/4 tsp salt, 2 tsps cornstarch
    • Into another bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.
      1 tbsp lemon zest, 1 cup white sugar
    • Add in lemon juice, oil, butter, buttermilk, eggs, and vanilla. Whisk until well combined. It's okay if it is clumpy.
      1/4 cup oil, 2 large eggs, 3 tbsp lemon juice, 1 cup buttermilk*, 2 tsps vanilla
    • Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
    • In the bowl with the raspberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
      1 1/2 cups fresh raspberries
    • Add the raspberries and mix in a few times.
    • Evenly divide the batter between the muffin liners.
    • Sprinkle streusel on top.
    • Bake the muffins at 425°F for 5 minutes (regardless of the muffin pan size you use), then turn down to 375°F and bake for an additional 20-25 minutes (15-18 minutes in regular liners). The muffins are ready when they a toothpick inserted comes out clean.
    • Enjoy!!

    Equipment

    Jumbo Muffin Tin
    Jumbo Muffin Liners
    Cookie Scooper
    Gram Scale
    Whisk
    Spatula

    Nutrition

    Serving: 1jumbo muffinCalories: 553kcalCarbohydrates: 102gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 66mgSodium: 475mgPotassium: 180mgFiber: 2gSugar: 48gVitamin A: 182IUVitamin C: 3mgCalcium: 206mgIron: 4mg
    Keyword lemon raspberry muffins
    Tried this recipe?Let us know how it was!

    Comments

    1. Bob De Mars says

      January 23, 2025 at 7:13 pm

      Question. Are we supposed to grease the pan with something like Pam before we put the paper cups in the muffin pan?
      Thanks!
      Bob

      Reply
      • Ania says

        January 23, 2025 at 7:16 pm

        Hi Bob! You don't need to grease the muffin tin with anything before putting the liners in there. Enjoy the muffins!

        Reply

    CommentsCancel reply

    Hi, I'm Ania!

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