Baking Bits

Raspberry lemon crumb muffins


Raspberry lemon crumb muffins
Raspberry lemon crumb muffins
Muffins are a weakness of mine. They are great with coffee and tea and I could eat them any time of the day.
They are easy to make and they freeze well to pull out and warm to eat anytime. They stay fresh in a zip lock bag for 2-3 days also. I like to make them mini muffin size also for brunch buffets where you want variety of pastries.
Make sure you don’t skimp on the lemon zest. That what gives it a nice lemon tone.  Don’t over-bake them!  It will dry them out.

Raspberry lemon crumb muffins

Bake 400. 16-21 minutes.

1 ¾ cup A.P flour

2 tsp baking powder

½ 2tsp baking soda

Pinch salt

¾ cup sugar

Zest of 2 lemons

1 tsp lemon extract

1 egg

¾ cup milk

1/3 cup oil

½ cup sour cream

1 ½ cup fresh or frozen raspberries

Crumb Topping

1/5 cup brown sugar

¾ cup A.P .flour

4 TBSP cold butter

  1. Mix oil, milk, egg, sugar, lemon zest and extract together.
  1. Sift flour, baking soda, salt and baking powder together and fold into the wet ingredients. (if it’s a bit lumpy that is fine)
  2. Fold in sour cream and raspberries,
  3. Scoop into well-greased muffin pans or put into cupcake liners
  4. Combine all topping ingredients and cut with a fork to mash up the butter, make sure it’s cold. You want chunks of butter. The mixture will look like pebbles. Press on top of muffin batter so it sticks.
  5. Bake for 16 minutes but check with a toothpick if it’s done, if not put back in for a few minutes at a time, making sure not to over bake.
  1. Sprinkle with confectioner’s sugar when they are cooled.


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