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Lemon Raspberry Muffins

Close-up of two lemon raspberry muffins on a white plate, one muffin cut in half and topped with melting butter. Blurred background with a bowl of raspberries and more muffins on a grey surface.
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Bakery-style Lemon Raspberry Muffins with a lemon crumble topping! Perfectly moist and the perfect breakfast, snack, or dessert. Naturally vegan and delicious!
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes

Equipment

Ingredients 

Lemon Raspberry Muffins

  • 2/3 cup cane sugar
  • 2 tablespoons lemon zest
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup non-dairy milk of choice*, I used oat milk
  • 1/4 cup lemon juice
  • 1/4 cup + 1 tablespoon neutral oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 1/4 cup fresh raspberries

Crumble Topping

  • 2 tablespoons lemon zest
  • 3 tablespoons cane sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons softened non-dairy butter*

Instructions

  • Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin and set aside.
  • In a large bowl, mix the lemon zest into the sugar with your hands; the sugar should be slightly yellow after mixing.
  • Add the flour, baking powder, baking soda, and salt to the lemon sugar mixture.
  • Add the lemon juice to the milk in a separate medium-sized bowl and let it curdle slightly, sitting for 5 minutes.
  • Add the oil, applesauce, and vanilla to the lemon juice mixture. Then, add the wet mixture to the dry and mix until just combined, taking care not to overmix. Fold in the raspberries. 
  • Divide the batter into the greased muffin pan 3/4 of the way up. Set aside while you make the crumble topping.
  • Mix together the lemon zest, sugar, flour, cinnamon, and softened butter until crumbly. Then, divide the mixture among the muffins. Bake for 18-20 minutes or until a toothpick comes out clean.
  • Remove and let cool on a cooling rack, then enjoy! We love these warm with plant-based butter on top!

Notes

*I like baking vegan so that my vegan friends can enjoy them-- and I prefer to bake without eggs where I can! That said, if you want to use regular milk/butter here, it will still work.

Nutrition

Serving: 1muffinCalories: 217kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gSodium: 267mgPotassium: 64mgFiber: 2gSugar: 16gVitamin A: 9IUVitamin C: 8mgCalcium: 53mgIron: 1mg
Course: Breakfast, Dessert, muffin, Snack
Cuisine: American
Author: Alexandra Caspero