Lemon Raspberry Streusel Muffins – Easy, Fresh, and Bakery-Style!

I still remember the first time I bit into one of these muffins – sweet raspberries, bright lemon, and that buttery crumble on top. It was like sunshine in my mouth. I knew I had to make them again (and again)!

You know those fancy bakery muffins? These taste even better, and I made them right in my own kitchen. And guess what? You can too!

They’re soft, sweet, and have that little zing from the lemon – plus, who can say no to that crunchy streusel? Every bite is a burst of happy. Trust me, once you try one, you’ll want the whole batch.

So, let’s bake together! Grab your lemons, grab some raspberries, and I’ll show you how to make these easy muffins. You’ll be pulling warm, golden muffins from your oven in no time.

Why You’ll Love This Recipe

• Bakery-Quality at Home: Big, fluffy muffins with a golden streusel top – no bakery trip needed!
• Fresh & Tangy: The lemon zest and raspberries give these muffins a fresh, fruity punch.
• Easy to Make: Beginner-friendly with simple ingredients you likely have on hand.
• Freezer-Friendly: Make a batch now, freeze, and enjoy whenever the craving hits.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Bake Time: 20-25 minutes
• Total Time: About 40 minutes

Servings:
Makes 12 muffins.

Difficulty:
Easy – Perfect for beginners and seasoned bakers alike.

Required Kitchen Tools

• Muffin tin (12-cup)
• Paper muffin liners (optional but helpful)
• Mixing bowls (large, medium, small)
• Whisk
• Measuring cups and spoons
• Zester or grater
• Fork (for streusel)
• Cooling rack

Ingredients for the Muffins

You’ll need these simple ingredients (exact measurements are in the Recipe Card below):

• All-Purpose Flour – The base for light, fluffy muffins.
• Baking Powder – Gives the muffins their rise.
• Granulated Sugar – Sweetness to balance the tart lemon and raspberries.
• Egg – Binds everything together and adds structure.
• Lemon Juice – Freshly squeezed for bright citrus flavor.
• Milk – Moistens the batter.
• Unflavored Oil (e.g., Avocado Oil or Vegetable Oil) – Keeps the muffins tender and moist.
• Lemon Zest – Packs a punch of lemon flavor.
• Raspberries (Fresh or Frozen) – Bursts of juicy sweetness. (No need to thaw if using frozen.)

Ingredients for the Streusel Topping

• Granulated Sugar – Sweet, crunchy topping.
• All-Purpose Flour – Helps create that classic crumbly texture.
• Lemon Zest – Adds a citrus twist to the streusel.
• Unsalted Butter – Cold, cubed, and worked into the dry ingredients for a buttery crumble.

Variations for Lemon Raspberry Muffins

• Swap the Berries: Use blueberries, blackberries, or a mix for variety.
• Extra Lemon: Add a teaspoon of lemon extract for a stronger citrus flavor.
• Glaze Option: Drizzle with a simple lemon glaze (powdered sugar + lemon juice) after baking.
• Add Nuts: Stir in chopped almonds or walnuts for crunch.

How to Make Lemon Raspberry Streusel Muffins – Step-by-Step Instructions

Step 1 – Preheat & Prepare the Muffin Tin

• Preheat your oven to 375°F (190°C).
  Getting your oven hot before you start mixing is key to getting tall, fluffy muffins.
• Line a 12-cup muffin tin with paper liners, or lightly grease the cups with nonstick spray.
  Liners make cleanup easier and help prevent sticking, but greasing works just fine if you don’t have any.

Step 2 – Mix the Dry Ingredients

• Grab a large mixing bowl.
• Add the following:
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup (150g) granulated sugar
• Whisk everything together thoroughly.
  This ensures the baking powder is evenly distributed, so your muffins rise evenly.

Pro Tip: If your flour is clumpy, sift it first to avoid any lumps.

Step 3 – Mix the Wet Ingredients

• In a separate medium bowl, whisk together:
  • 1 large egg
  • ½ cup (120ml) milk
  • ⅓ cup (80ml) unflavored oil (like avocado, vegetable, or canola)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest (about 1 large lemon)
• Whisk until smooth.
  The lemon juice might make the milk look a bit curdled – that’s normal! It actually helps tenderize the muffins.

Step 4 – Combine Wet and Dry Ingredients

• Make a well in the center of your dry ingredients.
  This just means pushing the flour mixture to the sides, leaving a little hole in the middle.
• Pour the wet ingredients into the well.
• Stir gently with a spatula or wooden spoon until just combined.
  • Stop mixing as soon as there are no visible dry spots.
  • A few lumps are okay. Overmixing leads to dense, tough muffins.

Batter Texture: It should be thick but still spoonable.

Step 5 – Fold in the Raspberries

• Gently fold in 1 cup (125g) fresh or frozen raspberries.
  • If using frozen raspberries, do not thaw them. Toss them in a tablespoon of flour before adding. This helps prevent the berries from sinking and stops the color from bleeding too much into the batter.
• Use a gentle hand!
  Stirring too aggressively can break the raspberries and turn your batter pink.

Step 6 – Make the Streusel Topping

• In a small bowl, combine:
  • ¼ cup (50g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 1 tablespoon lemon zest
• Add 2 tablespoons cold, cubed unsalted butter.
• Mix the streusel:
  • Use a fork or your fingers to rub the butter into the flour mixture.
  • Keep going until the mixture looks like coarse crumbs with some larger clumps.

Texture Check:
The streusel should hold together when pinched but still be crumbly.

Step 7 – Fill the Muffin Cups

• Spoon the batter evenly into the 12 muffin cups.
  • Fill each about ¾ full. This gives the muffins room to rise but still gives you those lovely domed tops.
• Sprinkle the streusel topping generously over each muffin.
  • Aim for about 1 tablespoon per muffin, but feel free to add more if you like a thicker streusel.

Step 8 – Bake the Muffins

• Place the muffin tin in the preheated oven (375°F / 190°C).
• Bake for 20-25 minutes.
  • Check at 20 minutes by inserting a toothpick into the center of a muffin.
  • If it comes out clean or with just a few moist crumbs, the muffins are done.
  • If you see wet batter, bake for another 2-5 minutes.

Visual Cue:
The muffins should be light golden brown, and the tops should feel set but slightly springy when gently pressed.

Step 9 – Cool & Enjoy

• Let the muffins cool in the tin for 5 minutes.
  • This allows them to firm up a little, so they don’t fall apart when you remove them.
• Transfer to a wire rack to cool completely.
  • If you leave them in the tin too long, the bottoms might get soggy from steam.

Optional:
Drizzle with a simple lemon glaze (mix powdered sugar + lemon juice) for an extra burst of sweetness.

Serving and Decoration

How to Serve Lemon Raspberry Streusel Muffins

These muffins are delicious on their own, but here are some ways to make them extra special:

• Warm & Fresh: Serve slightly warm with a bit of butter or cream cheese.
• Drizzle Glaze: Mix powdered sugar and lemon juice for a quick glaze drizzle.
• Berry Boost: Top with fresh raspberries and a light dusting of powdered sugar.
• Tea Time: Pair with a hot cup of tea or a cold glass of lemonade.

Storing Lemon Raspberry Streusel Muffins

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Store in the fridge for up to 5 days for longer freshness.
• Freezer: Freeze for up to 3 months. Wrap each muffin in plastic wrap and place in a freezer-safe bag. Thaw at room temperature or warm in the microwave.

Nutrition Information (Per Muffin)

Nutrient	Amount
Calories	210 kcal
Carbohydrates	31g
Protein	3g
Fat	9g
Saturated Fat	3g
Fiber	1g
Sugar	15g
Vitamin C	8% DV
Calcium	6% DV
Iron	8% DV

(Values are approximate and may vary depending on ingredient brands.)

Lemon Raspberry Streusel Muffins FAQs

Can I use frozen raspberries?

Yes! No need to thaw. Toss in a little flour before adding to the batter to prevent bleeding.

Can I swap the raspberries?

Absolutely! Blueberries, blackberries, or even chopped strawberries work well.

How do I make these extra lemony?

Add 1 teaspoon of lemon extract or more lemon zest.

Can I freeze these muffins?

Yes! Cool completely, wrap individually, and freeze for up to 3 months.

Conclusion

These Lemon Raspberry Streusel Muffins are the perfect mix of bright citrus and sweet berries, all wrapped up in a fluffy muffin with a crunchy, buttery topping. Whether you need a quick breakfast, a brunch treat, or a freezer-friendly snack, these muffins deliver every time.

Bake a batch and let me know – are they your new favorite?