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Lemon Raspberry Crumble Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 muffins

Ingredients

Lemon Raspberry Muffins

  • 2 cups flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted and cooled
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup lemon juice
  • 3 teaspoons lemon zest
  • 1 cup raspberries

Crumble Topping

  • 2 tablespoons butter, cold and cubed
  • 1/4 cup flour
  • 5 tablespoons brown sugar

Instructions

Crumble Topping

  • Combine all the ingredients into a medium bowl. Using a pastry cutter or two butter knives cut butter into flour and sugar until the butter resembles large grains of rice.
  • Place the mixture in the refrigerator until batter is ready.

Lemon Raspberry Muffins

  • Preheat the oven to 400 degrees. Line a 12 cup muffin pan with liners.
  • In a medium bowl, sift the flour, baking powder and salt and set aside
  • In a separate medium bowl, whisk together the sugar, eggs, butter, vanilla extract, sour cream, lemon juice and lemon zest.
  • Slowly stir in the dry ingredients and using a rubber spatula gently fold until combined.
  • Fold in the raspberries until combined.
  • Using two spoons, one to scoop and the other to scrap the batter off of the first spoon into the muffin cups. Fill the cups all the way to the top of the liner.
  • Sprinkle each muffin with a generous amount of crumble topping.
  • Bake for about 20 minutes or until the edges of the muffins are lightly browned or a toothpick inserted in the middle comes out clean.
  • Cool the muffins in the pan for 5 minutes before transferring to a cooling rack. Enjoy warm with a little butter. These muffins can be stored in covered container for 2-3 days.