Lemon and raspberry is a combo that never really misses. The lemon brings sunny brightness, the raspberries add a sweet-tart burst, and together they turn a simple muffin into something that tastes straight out of a bakery case. Add a buttery crumb topping and you get soft, fluffy muffins with just the right amount of crunch on top. These are the kind of muffins people assume took way more effort than they actually did, and they’re the kind everyone asks you to make again and bring to every gathering.
This recipe is built on my go-to vegan lemon muffin base, the same one behind my Classic Vegan Lemon Poppyseed Muffins. It’s a sturdy but tender batter that relies on vegan yogurt or sour cream for moisture and my favorite “fat-first” reverse creaming mixing method that keeps the texture soft. Fresh raspberries fold in at the end and the whole thing gets finished with a generous layer of crumb topping that bakes up golden and crunchy.
Why You Should Make These
- They actually taste like lemon and raspberry. The lemon batter is bright without being overpowering, and the fresh raspberries stay juicy and jammy instead of disappearing into the muffin.
- The crumb topping makes them feel bakery-worthy. You get soft, fluffy muffin underneath with a buttery crunch on top, which completely changes the texture in the best way.
- They’re simple enough for a weekday bake and special enough for weekends. Everything comes together in one bowl with no mixer, complicated steps, or specialty ingredients.
- They look impressive without much effort. The bursts of raspberry and golden crumble make these look like something from a coffee shop or bakery case.
- They work for almost anything. Breakfast, brunch, dessert, afternoon coffee, or something to bring to a special gathering.
- If you love lemon and fruit desserts, these are hard to stop eating. The balance of tart citrus, sweet berries, and buttery topping hits every note.
Fresh vs. Frozen Raspberries
Fresh raspberries are best to use in my experience. They hold their shape in the batter, don’t bleed into the crumb, and give you those clean pops of color and fruit you can see in the finished muffin. Fresh raspberries are in season from late spring through summer, which is exactly when you’ll want to be making these.
That said, frozen raspberries will work as a substitute when fresh aren’t available. The key is to not thaw them first. Fold them into the batter straight from the freezer at the very end of mixing with just a few strokes. Thawed berries release too much liquid and will turn your batter pink and make the texture soggy around the fruit.
About the Crumb Topping
The crumb topping here uses a mix of brown sugar and white sugar, which is the best of both worlds. White sugar gives you crunch and a clean sweetness and brown sugar adds depth and a subtle caramel quality that makes the topping taste more complex without being heavy. Melted vegan butter binds everything into clumps that bake up golden and slightly crispy on top while staying a little soft underneath where they meet the muffin.
A small amount of lemon zest in the topping ties it all together and makes the whole muffin taste cohesive rather than like a muffin with a topping sitting on it.
Tips for the Best Results
- Use fresh lemon zest. It’s in both the batter and the crumb topping and it’s doing a lot of work in terms of flavor. A rasp grater makes quick work of it.
- Don’t overmix after you add the raspberries. A few folds is all you need. The berries are fragile and you want them to stay as whole as possible so you get distinct pockets of fruit rather than mashed raspberry throughout.
- Fill your muffin cups almost to the top. This is what gives you that domed bakery-style crown. Press the crumb topping on gently so it adheres and doesn’t just slide off during baking.
- Check your oven and baking pans. Nonstick or glass pans and convection settings will bake faster. I prefer to use aluminum baking pans and muffin liners as metal bakes more evenly and liners help with muffin removal and easier clean up. Start checking for doneness at 25 minutes and pull them out when a toothpick or cake tester comes out clean from the center of a muffin in the middle of the pan.
Frequently Asked Questions
Yes. Blueberries are the most obvious swap and work great with the lemon base. Blackberries also work well. Strawberries can work but chop them small first so they don’t weigh down the batter or create large wet pockets.
Plain unsweetened works yogurt best in my opinion but vanilla flavored is fine too. If you use vegan sour cream and it’s very thick, thin it slightly with a splash of vegan milk until it has some give to it, similar to the consistency of yogurt. I use Tofutti, Violife and Kite Hill sour cream usually and prefer Silk soy yogurt but use your favorite.
This recipe hasn’t been tested with a gluten free flour blend, but a 1:1 gluten free all purpose flour should work in theory but results may vary and bake time could differ.
No, but using one or a hand mixer will make quicker work of making the batter and crumb topping. A large bowl and a wooden spoon or silicone spatula works fine and the batter will come together easily by hand.
It’s a small amount but it lightens the texture of the crumb and helps with binding as we’re replacing eggs after all. It’s a classic bakery trick for tender muffins, quick breads and cakes and I use it often in my recipes.
Yes to both. Mini muffins will bake in roughly 12-15 minutes. Jumbo will need closer to 35-40 minutes. Always test for doneness with a toothpick.
This usually means the topping was too warm or the batter was too wet. Make the crumb topping first and refrigerate it while you mix the batter. Press it on gently right before baking rather than letting it sit.
Yes! They keep well covered on the counter for two days or in the fridge for up to five. They also freeze well but let them cool completely, wrap individually, and freeze for up to two months. Thaw at room temperature or warm briefly in the oven or microwave.
These muffins are the kind of thing that disappears fast. Make a full batch, share a few, and don’t be surprised when people ask for the recipe!
Check out some of my other amazing muffins recipes below!
- Vegan Bran Muffins (That Aren’t Dry)
- Vegan Morning Glory Muffins
- Classic Vegan Lemon Poppyseed Muffins
- The Best Easy Vegan Pumpkin Muffins
- The Best Vegan Blueberry Corn Muffins
- The Best Vegan Blueberry Muffins
Vegan Lemon Raspberry Crumb Muffins
12
servings15
minutes24
minutesTender vegan lemon muffins loaded with fresh raspberries and topped with a buttery brown sugar crumb that bakes up golden and crunchy.
Keep the screen of your device on
Ingredients
- Crumb Topping
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 cup vegan cane sugar
1/4 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest
4 tablespoons vegan butter, melted
- Muffin Batter
2 cups all purpose flour
2 tablespoons cornstarch
1 teaspoon kosher salt
2 teaspoons baking powder
1⁄4 teaspoon baking soda
1 1⁄4 cups vegan cane sugar
3⁄4 cup vegan sour cream plain or vanilla vegan yogurt (use your favorite)
1⁄2 cup plain vegetable oil
1 tablespoon lemon zest (from one large lemon)
1 tablespoon lemon juice
2/3 cup vegan milk
1 to 1 1/2 cups fresh raspberries
Directions
- Crumb Topping
- Make the crumb topping first. Combine flour, sugar, salt, and zest in a small bowl. Add melted vegan butter and stir until clumps form. Don’t overmix. Set aside or refrigerate while you make the batter.
- Muffin Batter
- Preheat oven to 350°. Line a 12 cup standard muffin tin with cup liners or grease with cooking spray or use vegan butter or shortening. If not using a non-stick pan, make sure to spray the top too as the muffins will “crown” and stick otherwise.
- In a large mixing bowl or in the bowl of a stand mixer, add all of the dry ingredients and mix well to combine.
- Add the vegan yogurt or sour cream with the oil to the dry ingredients and mix well until all the dry ingredients are well coated. Mixture will be thick. We’re coating the flour with fat to prevent moisture from forming gluten to keep the muffins tender.
- Add the lemon juice and zest to the milk and whisk to combine. Let it sit for a minute then add to the bowl and mix well. At this point it’s hard to over-mix but mix until just combined and batter looks evenly smooth. Fold in the fresh raspberries being careful not to crush them just until mixed.
- Pour the batter into the prepared muffin tin to the top and then tap the pan on the counter a few times to remove any large air bubbles. Add about 2 tablespoons crumb topping to each muffin and press down lightly with your fingers to adhere. Bake for 24-27 minutes (depending on your oven, remember, convection will bake faster) and test with a cake tester or toothpick and make sure it comes out clean after being inserted into the center of a muffin in the middle of the pan. Don’t overbake!
- These can be frozen or kept covered for a few days on the counter or even longer in the fridge.
Notes
- I prefer plain vegan yogurt for this recipe. If you use vegan sour cream and it’s too thick, you can loosen it up a bit with some plain vegan milk or vegan cream until it’s the consistency of yogurt before measuring.
- Use lemon zest for this recipe and be careful when zesting that you don’t get too much of the white pith under the yellow layer of skin. It’s bitter and best avoided. I use a rasp for zesting but the fine side of a box grater works well too.
- All ovens vary and the type of bakeware you use contributes to varied baking times as well. Nonstick pans will bake quicker as will convection ovens. I prefer aluminum steel pans for more even baking and use cupcake liners when making muffins. Always test sooner than later for doneness as you don’t want to over-bake these.
- I prefer Diamond Crystal kosher salt for baking and cooking as it’s softer in flavor. You can use regular salt as well but consider investing in a good kosher salt. I feel it does make a difference.
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