Lemon Raspberry Almond Muffins

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These bakery style Lemon Raspberry Almond Muffins are bursting with flavor. With fresh squeezed lemon juice, fresh raspberry and almond flavor, this combination makes the perfect summer muffin. These homemade muffins are finished with an almond streusel on top.

Two large bakery style muffins stuffed with raspberries and bursting with lemon flavor and topped with an almond streusel.

I’ve given you a few muffins recipes on this blog now, but this one, I have to say, is my best one to date. These Lemon Raspberry Almond Muffins are the best compliment of flavors that I could put together. The almond flavors come from both an extract and sliced almonds in the streusel. There is fresh squeezed lemon juice in the muffin batter and fresh raspberries mixed in as well.

This muffin batter is one of my favorites because it’s very versatile. It’s made with buttermilk and sour cream, which means they are extra moist, even a couple days after they are baked. I’ve made this recipe with blackberries, an apple version and even a gluten-free raspberry muffins.

A large lemon raspberry muffins with a bit taken out of it, showing the fresh raspberries inside.

 

Whenever I add berries to this recipe, I always coat them in a little bit of flour. This helps prevent them from sinking to the bottom of the batter. Raspberries are my favorite berries to bake with because they add texture & moisture but they really retain the tart flavor. Plus, are they not the prettiest? Whenever they go on sale at the grocery store, I tend to stock up.

A large raspberry muffins topped with an almond streusel.

I always prefer to top the muffins with some sort of streusel. It adds a nice texture to the muffins which are so soft and fluffy inside. These Lemon Raspberry Almond muffins are topped with a buttery almond streusel.  A simple combination of brown sugar, flour and almonds is all it takes.

The secret to making these beautiful muffins is to fill each muffin to the top with muffin batter. First you bake these muffins at 425 degrees for 5 minutes which helps get that nice high rise- you’ll notice there’s plenty of baking powder in this recipe. Then reduce the oven temperature to 350 degrees and bake them for the remaining time. Yes, it will take time for the oven to decrease in temperature but that it the way this recipe is designed to work.

This will produce 12 large muffins, and as you can see in the background, they rise nice and high above the top of the pan. If you need a higher yield, then do not fill the muffin pan all the way to the top, and of course you’ll need to adjust the baking time accordingly.

Two large bakery style muffins stuffed with raspberries and bursting with lemon flavor.

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Two large bakery style muffins stuffed with raspberries and bursting with lemon flavor and topped with an almond streusel.

Lemon Raspberry Almond Muffins

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins

Description

These bakery style Lemon Raspberry Almond Muffins are bursting with flavor. With fresh squeezed lemon juice, fresh raspberry and almond flavor, this combination makes the perfect summer muffin. These homemade muffins are finished with an almond streusel on top.

Ingredients

  • 9 oz Fresh Raspberries, rinsed
  • 2 1/2 C Flour
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Large egg
  • 1/2 C Butter (melted)
  • 1 tsp Almond extract
  • 1 C Buttermilk
  • 1/4 C Sour cream
  • 1 tbsp Lemon Juice (fresh squeezed)
  • Zest from 1 Lemon

For the Streusel

  • 4 tbsp Butter
  • 1/2 C Almonds, sliced
  • 6 tbsp Flour
  • 5 tbsp Brown sugar

Instructions

  1. Wash and rinse raspberries under water and set aside in a small bowl.
  2. Preheat oven to 425°.
  3. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over raspberries. Gently stir to coat the raspberries in flour.
  4. Take your remaining flour and add sugar, baking powder and salt. Then set this mixture aside.
  5. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add almond extract, buttermilk and sour cream and whisk everything together until smooth.
  6. Add fresh squeezed lemon juice and zest into wet mix and whisk until incorporated.
  7. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but careful not to over mix! Lastly, fold in the raspberries.
  8. To prepare streusel topping, combine butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.
  9. Grease your muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.
  10. Fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin.
  11. Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.
  12. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.
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 You might also like:

Coconut Blueberry Muffins

Lemon Blackberry Muffins

Apple Pie Muffins

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