Raspberry Lemon Muffins

Today I am sharing a sweet little breakfast treat that will make your morning breakfast tastier and easier to put together. Just prepare these Raspberry Lemon Muffins over the weekend and You’ll have a grab and go breakfast for a couple days during the week.

Raspberry Lemon Muffins - This Gal Cooks. These sweet little muffins are made with lemon Greek yogurt and frozen raspberries! #breakfast

Good Monday morning! Are you ready for the coming week? What will you be doing this week? Working? Vacationing? Finals? I will be doing two of those activities; unfortunately, vacationing isn’t one of them. However, after Wednesday, I will be free of anything to do with school for a couple of weeks so I will have a partial vacation. A vacation from school but not work. Ah well. Vacation will come soon enough and I cannot wait! I think we will be going to Ft. Myers Beach again this year. I love the West Coast of Florida. It’s funny, I live on the East Coast of Florida now, and quite close to the beach, but I still go on vacation to a beach on the other side of the state. It’s a different atmosphere on the West Coast of Florida; an eclectic array of shops, bars and dining compared to that of the East Coast.

Where will you be vacationing this year?

Today I am sharing a sweet little breakfast treat that will make your morning breakfast tastier and easier to put together. Just prepare these muffins over the weekend and You’ll have a grab and go breakfast for a couple days during the week.

I used lemon yogurt in the dough and lemon zest in the crumb topping to give these raspberry muffins a hint of lemon. After all, lemon does pair well with raspberry. Think raspberry lemonade. Yum. I hope you enjoy this recipe!

Raspberry Lemon Muffins from www.thisgalcooks.com #breakfast #muffins #fruit 2

4.5 from 2 reviews
Recipe: Raspberry Lemon Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • 1 C fresh or frozen (thawed) raspberries
  • 1¾ C all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ⅓ C white sugar
  • 1 egg, beaten
  • ¾ C milk
  • ¼ C butter, melted
  • ¼ C greek lemon yogurt
  • ½ C all purpose flour
  • ½ C sugar
  • ¼ C cold butter, cubed
  • 1 tsp lemon zest
  1. Line a muffin pan with cupcake liners
  2. In a large mixing bowl, combine 1 1¾ C flour, baking powder, ⅓ C sugar and salt.
  3. In another mixing bowl, combine the egg, milk, melted butter. Add the mixture to the flour mixture and stir with a spoon. Add the yogurt and mix well. The mixture will be thick and lumpy.
  4. In a smaller mixing bowl, combine ½ C all-purpose flour, ½ C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs.
  5. Put about ¼ C of the batter in each muffin cup. Top with the raspberries and then top with the topping.
  6. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. If using fresh raspberries, bake for 15 minutes and increase the time, if needed.
  7. Cool on a wire rack for 10-15 minutes before serving.
Frozen berries require longer baking than fresh berries. If using fresh berries, reduce the baking time to 15 - 18 minutes or until a toothpick inserted comes out clean. or with dry crumb.

Adapted from Better Homes and Gardens New Cookbook
Nutrition Information
Serving size: 1 muffin

A couple more muffin recipes that you may enjoy:

Peanut Butter Muffins with Peanut Butter Chocolate Streusel

Peanut Butter Muffins with Peanut Butter Chocolate Streusel from www.thisgalcooks.com


Butterscotch Pumpkin Muffins





  1. says

    Oh I wish I had one of those right now!!! I am going to Fresno, California for vacation :) Don’t look so shocked, I used to live there and my friends are campaigning to get me to move back! I love raspberry lemonade, so I am sure that these will be awesome!

  2. Bev Petruzalek says

    Makes 8 muffins, serves 9. Sounds SO yummy, I don’t think I’d want to be one of the people who has to share one!!!

  3. Emilie says

    I have made them and they are amazing! I was able to make 12. They won’t last long! Thank you so much for the recipe.

  4. Edie Hambright says

    Those of you who have not tried this recipe yet shouldn’t wait to bake up a batch of them. They are wonderful!!! I got 10 muffins out of it and think I could have gotten 12.

    • Julie says

      Awesome! I must have poured more dough into the muffin tins! Thank you so much for stopping by and letting me know that you enjoyed the muffins. I am delighted to hear that you enjoyed them. :)

  5. Jennifer says

    Your muffin recipes always look so scrumptious! I love how you take close up pics of the muffins at the end.

  6. SLJ says

    I was quite looking forward to these. I don’t mind this recipe, but mine were far more like SCONES than muffins. Also, because it said 8 muffins I doubled the recipe (to freeze) and it made 18 large plus one single scone. What size muffin pan did you use? I would make this again but make them like scones, instead of muffins and add the raspberries to the batter (omitting the topping).

    • says

      I’m not sure why they turned out like scones for you because they sure didn’t turn out like that when I made them. I used a standard sized muffin pan but I fill mine up, I don’t fill them only halfway. I prefer the raspberries on top but we all have our own preferences, right? That’s the beauty of cooking. You can alter a recipe to your liking. :)

  7. Christina says

    I made the raspberry Lemon muffins today and they are very good! I followed the recipe exactly and got 11 large muffins. They had the consistency you’d expect from a muffin and the topping was fantastic! I used fresh raspberry’s and put 3 on each muffin. Next time I might cut them in half or keep them whole and push them down into the batter just a little bit. I did sprinkle just a tiny amount of sugar on the tops and stick them under the broiler for only a few minutes right before coming out. They DO stick to the muffic papers though. You just have to peel the papers off in more than one piece and you’re good to go. Great recipe. :-)

    • says

      Hi Christina!
      Thank you so much for stopping by and letting me know that you made the muffins! I’m glad you enjoyed them. I like the idea of using the fresh berries and sprinkling a little sugar on top. That sounds really good! I bet the broiler gave the tops a nice crunch!

      Have a lovely evening and thanks again for stopping by. :)

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  9. Janet says

    These muffins look delicious! I have a 6 oz. container of raspberries to use, can I just use the whole container? Also, can I sub vanilla Greek yogurt for the lemon yogurt? That’s what I have on hand. Thank you!

    • says

      Hi Janet!

      Yes, you could use the fresh raspberries in the recipe. You may need to reduce the baking time by about 5 minutes, though. Bake for 15 – 18 minutes, or until a toothpick comes out clean. You can also use vanilla Greek yogurt. If you want a stronger lemon flavor, add about a tsp of lemon zest to the batter in addition to the lemon zest used in the topping.

      Let me know if you have any other questions! Enjoy the recipe!

  10. Anita says

    I just bake the raspberries lemon muffins and taste very good, but the muffins stick to the papercup liners in the bottom. What to do not to have the muffins stick to the papercup liners ? I would like to do the muffins again.


  1. […] was scrolling through Pinterest.com a few months ago and came across a recipe for Lemon-Raspberry muffins. As I was making them and going through the recipe, I decided to change a few things, leave some […]

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