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:
Preheat the oven to 350 °F. Lightly grease a 12 cup muffin tray with muffin liners.
In a large mixing bowl, mix the butter, applesauce and sugar together and beat for 1 minute. The mixture might look like it’s curdled but don’t worry, this is normal.
Add the eggs to the mixture and beat well to combine. Pour in the milk, lemon zest, lemon juice, and vanilla and beat well to combine.
Mix the flour, baking powder, and salt together in a separate bowl.
In three batches, add the flour mixture to the wet ingredients and mix until just combined before adding the next batch.
Fold the raspberries into the batter
Mix the flour, butter, brown sugar and salt together in a separate bowl with a fork until it resembles breadcrumbs.
Spoon the batter into the muffin tray. Fill each cup about ¾ full. Sprinkle the topping onto the top of each muffin.
Bake for 23-25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.
Allow the muffins to cool completely in the muffin tray.
These muffins are delicious served with a cup of strong coffee.
These Raspberry Lemon Crumb Muffins are really easy to make and are really tangy and tasty! Try making them soon and don’t forget to tag #cookmerecipes in your baking posts when you do!
So delicious!
Vegetarian Recipes
