Small Batch Bakery-Style Lemon Raspberry Muffins
Do you remember the first time you had a giant Costco muffin? You split it open and see a never-ending sea of fluffy bread studded with chocolate chips or blueberries. Yeah, that’s the image I had in mind when I thought about these Small Batch, Bakery-Style Lemon Raspberry Muffins. I wanted them big enough to make you seriously question whether you could eat the whole thing in one sitting—but say “F it” and do it anyway. Also, not to mention: six big muffins are better than twelve little ones for some reason. Don’t ask me why—just trust me.
California summer is my favorite season.
Now, before y’all get in the comments and say, “Well, in California it always feels like summer,”—NO. NO IT DOESN’T.
I have endured many a California winter, gripping my steering wheel and praying the wind and rain don’t blow me right off the 405.
Now, while summer is my favorite season, I like to think of spring as the pre-game season. Flowers are blooming. It’s getting warmer, but the cool breeze still sticks around. The air smells a little different. The nights are getting longer. I could go on.
But I want to make my point before you scroll away.
I wanted to create a pastry that said, “Hello, my name is Spring, and this is my cousin Summer—and we’re about to have some fun.”
That’s how we got to these Lemon Raspberry Muffins.
They are bright, zingy, and perfect to wake up to along with the California sun. Featuring juicy raspberries and an in-your-face lemon flavor, they’ll make you wish spring lasted all year.
I’ve tested this Lemon Raspberry Muffin recipe before. While I liked it, I remember feeling like something was missing. It had all the right flavors and vibes, but it didn’t hold my attention for long.
So, with another spring barreling in, I thought—how can I make this muffin sexier?
I made them bigger. I added more lemon zest to the batter and made sure to properly infuse it with the granulated sugar. I really wanted to bring that lemon flavor forward more.
And to top it all off (literally), I had to add a Lemon Streusel—obviously! Nothing screams eat me now like a crunchy, sweet, citrusy topping.
What’s even better? This sexy muffin comes together so easily. In less than an hour, you’ll be burning your hands just to sneak a bite straight from the oven.
Now go on—welcome Spring and Summer. They’ve been waiting a while.
Bakery Style Lemon Raspberry Muffins
These big bakery style lemon raspberry muffins are perfect way to welcome spring. Featuring bright raspberries embedded in a soft, fluffy lemon crumb and topped with a sunny lemon streusel.
Ingredients
- 2.5 cups of flour
- 2 cups frozen raspberries coated in flour
- 1 cup buttermilk
- 3/4 cup of white sugar
- 1/2 cup of olive oil
- 1/2 cup of mayo
- 1/4 cup of lemon juice
- 1 egg + 1 yolk
- Zest of one and half large lemon or 3 small lemons
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup + 2 tbsp flour
- 1/4 cup white sugar
- 3.5 tbsp salted butter, softened
- Lemon zest of 1 large lemon or 2 small lemons
Instructions
- Preheat oven to 450
- In a medium size bowl whisk together wet ingredients.
- In a large bowl mix all the dry ingredients.*
- Form a well in the center of the dry ingredients and pour in wet ingredients. Stir gently until combined.
- Carefully fold in raspberries.**
- Evenly distribute muffin batter into a large half dozen muffin tin.
- Top with streusel.
- Bake in oven for 5 mins at 450 and then lower temperature to 350. Continue baking for 25-30 min.
- Combine sugar and lemon zest in a small bowl. Rub the sugar and zest together vigorously to coat the sugar in lemon oil.
- Add flour and softened butter and mix until a crumble is formed.
- Place in refrigerator until ready to use.
Notes
* To ensure the lemon flavor comes through in the batter even more; mix the lemon zest and sugar together before adding to the rest of the dry ingredients. You can even infuse some of the lemon zest in the olive oil.
** It is important to coat the raspberries in flour to prevent them from sinking while baking. It will also prevent the raspberries from bleeding and turning the batter grey. Coat the berries in flour generously and shake off any excess through a sieve strainer.