Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (about 1 large lemon)
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk (substitute with milk + 1 tablespoon vinegar if needed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries (frozen can work, but fresh is best)
- For the crumble topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 teaspoon cinnamon
Substitution tip: If you want a dairy-free version, coconut oil works well in place of butter, and almond or oat milk can replace buttermilk. Just add a splash of lemon juice to mimic the tang.
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well. I like using silicone liners for easy cleanup—trust me, with little hands in the kitchen, that saves me time!
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
- In a separate bowl, beat the eggs, then whisk in the melted butter, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix—there’s nothing worse than dense muffins! A few lumps are perfectly fine.
- Carefully fold in the fresh raspberries, trying not to break them up too much. I like to reserve a few berries to sprinkle on top for a pretty finish.
- To make the crumble topping, mix the flour, brown sugar, and cinnamon in a small bowl. Using your fingers or a pastry cutter, work in the cold butter until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the 12 cups. Sprinkle the crumble topping generously over each muffin, then add the reserved raspberries on top if you saved some.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the crumble is golden brown. I always peek around the 20-minute mark to make sure they don’t overbake—nothing dries out a muffin faster than that!
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely—or serve warm if you’re eager like me!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International