For the muffins
- ¼ cup Butterroom temperature
- ¼ cup Applesauceunsweetened
- 1 cup Sugar
- 2 Eggs
- ⅓ cup Milk
- 1 tbsp Lemon zest(about 2 lemons worth)
- 1 tbsp Lemon juice
- 1 tsp Vanilla
- 1 ½ cups All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Salt
- 1 ½ cups Raspberries
For the crumb topping
- ¼ cup All-purpose flour
- 2 tbsp Buttermelted and slightly cooled
- 2 tbsp Brown sugar
- 1 pinch Salt
Raspberry Lemon Crumb Muffins
These delicious Raspberry Lemon Crumb Muffins combine two fantastic flavors – raspberry and lemon. I always find that the tanginess of raspberry and lemon helps to cut through the sweetness of desserts, especially if you’re like me and you don’t have such a sweet tooth!
In this recipe, I substitute half the butter with unsweetened applesauce, but if you prefer a richer muffin, you could use all butter. I mix all the ingredients together in stages to make these muffins. To make the crumb topping, I combine flour, butter, sugar and a pinch of salt. Everyone loves the crunchy texture of the topping combined with the soft fruitiness of the muffin.
To make Raspberry Lemon Crumb Muffins, you will need the following ingredients:
So, how to make Raspberry Lemon Crumb Muffins?
Steps to make Raspberry Lemon Crumb Muffins
1 | Heat the oven and prepare a muffin tray | 5 |
2 | Combine butter, applesauce and sugar together | 1 |
3 | Add eggs, milk, lemon zest, lemon juice, and vanilla | 4 |
4 | Combine dry ingredients | 1 |
5 | Add dry ingredients to the wet ingredients | 3 |
6 | Add raspberries | 1 |
7 | Make the topping | 2 |
8 | Add the batter to the muffin tray | 3 |
9 | Bake | 25 |
10 | Cool | |
11 | Serve | |
Recipe Reviews
So delicious!
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