Why add a citrus drizzle to a muffin that already has fruit in it? Because the lemon cuts through the sweetness and makes each raspberry taste sharper. One and a quarter cups of flour, sugar, melted butter, milk, one egg, vanilla, baking powder, and salt mixed together. One cup of fresh raspberries folded in. Baked at 375 degrees F (190 degrees C) for 18 to 20 minutes. Drizzled with a glaze of powdered sugar and fresh lemon juice.
The melted butter in the batter makes the muffins more tender and golden than oil-based versions. The raspberries soften during baking and stain the crumb pink in spots. The citrus drizzle on top hardens into a thin, shiny coating that cracks when you bite through it. It ruined every other raspberry muffin for me.
Tips for Making Raspberry Crumble Muffins with Citrus Drizzle
Fold the raspberries in last
Add the cup of fresh raspberries after the batter is mixed. Fold gently with a spatula. Two or three folds are enough.
Raspberries are fragile. Over-mixing breaks them and turns the batter pink. You want whole berries distributed through the muffin.
Drizzle after the muffins cool completely
Mix half a cup of powdered sugar with two tablespoons of fresh lemon juice. Drizzle over the cooled muffins with a fork or spoon.
Glazing warm muffins melts the drizzle into the top and you lose the white stripe. Let them cool on a wire rack first.
Raspberry Crumble Muffins with Citrus Drizzle
- Total Time: 40 minutes
- Yield: Makes 12 muffins
Description
These raspberry crumble muffins are topped with a buttery crumble and finished with a refreshing citrus drizzle, making them irresistibly delicious.
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, melt the butter and let it cool slightly. Add the milk, egg, and vanilla extract, and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries.
- Divide the batter evenly among the muffin cups.
- In a small bowl, mix the crumble topping ingredients until crumbly and sprinkle over the muffins.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the muffins are cooling, whisk together the powdered sugar and lemon juice to make the citrus drizzle.
- Once the muffins are cool, drizzle the citrus glaze over the top.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days. For a twist, try using blueberries or blackberries instead of raspberries. If you don’t have buttermilk, you can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Frequently Asked Questions
Can I use frozen raspberries?
Yes. Do not thaw. Toss in a tablespoon of flour before folding into the batter. Frozen berries release less juice and hold their shape better.
What does the lemon juice do in the glaze?
Two tablespoons of fresh lemon juice mixed with powdered sugar creates a tart, sharp glaze that contrasts with the sweet muffin. Bottled lemon juice works but tastes less bright.
How do I store these?
In an airtight container at room temperature for up to two days. The glaze softens slightly over time. For longer storage, freeze un-glazed muffins and drizzle after thawing.
