Raspberry Lemon Muffins

Light, slightly tart muffins complemented by a sweet, crunchy topping. The Richards Bed and Breakfast, Narragansett, Rhode Island


1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, slightly beaten
1/4 cup plus 2 tablespoons butter, melted and cooled
1/2 cup milk
2 teaspoons lemon juice
1-1/2 cups raspberries, fresh or frozen
1 teaspoon grated lemon rind
Streusel Topping (recipe follows)


In a large bowl, sift together the flour, sugar, baking powder, and salt and stir to combine. In a small bowl, beat together the egg, the butter, milk, and lemon juice. Make a well in the center of the flour mixture, pour in the egg mixture, and stir with a fork until just combined. Lightly fold in the raspberries and lemon rind. Spoon into greased or paper-lined muffin tins, filling three-fourths full, and sprinkle with Streusel Topping. Bake in a preheated 350 degree oven for 20 minutes.

Streusel Topping


1/2 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon grated lemon rind


Combine the pecans, brown sugar, flour, butter, and lemon rind and proceed as directed above. NOTE: The topping makes a lot, so you may want to reduce the amounts called for by half.

Cooking & Recipes


Makes 12.

Preparation Method

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