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4.72 from 7 votes


Lemon Raspberry Muffins with a light lemon flavor, filled with fresh raspberries and then topped with a sweet buttery streusel topping. These muffins are perfect for breakfast or a sweet snack any time of the day!
Prep Time10 mins
Cook Time19 mins
Total Time40 mins
Course: Muffins
Cuisine: American
Keyword: lemon raspberry muffins
Servings: 18 muffins
Author: Butter With A Side of Bread


  • 6 oz lemon yogurt I used Greek yogurt in this batch and it worked well – use whatever flavor you want!
  • 2 eggs
  • 1/2 cup sugar
  • 3/4 cup oil I always substitute at least 1/2 of this amount with applesauce, sometimes all of it. If you replace all the oil with applesauce, it will make them more dense and a little chewy but they are still delicious
  • 2 cups flour I often replace half of this amount with whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 cup fresh or frozen raspberries I used a 6 oz container of fresh raspberries

Streusel Topping

  • 1/3 cup sugar
  • 1/4 cup flour
  • 2 Tbsp. butter


  • In a large bowl, mix yogurt, eggs, sugar and oil. In a separate bowl, mix together the flour, baking powder and baking soda.
  • Add the dry ingredients and stir until well mixed.
  • Fold in raspberries and fill muffin cups 3/4 full. (This recipe makes about 18 regular sized muffins.)
  • To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.
  • Sprinkle topping over batter and bake bake muffins at 400° for 18-22 minutes.


* If you prefer a stronger lemon flavor, just add a teaspoon of lemon extract to the batter, and/or a little bit of lemon zest as well!