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🍋 Raspberry Lemon Muffins with Crumble

Soft, citrusy muffins with bursts of fresh raspberry, a spoonful of jam tucked in the middle, and that buttery crumble on top. Basically dessert disguised as breakfast 😍

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✨ You’ll need:

For the Muffins:
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• Zest of 1 lemon
• 2 large eggs
• 1 tsp (5ml) vanilla extract
• 1 cup (240g) plain Greek yogurt or sour cream
• 2 tbsp (30ml) lemon juice
• 2 cups (240g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1½ cups (180g) fresh or frozen raspberries
• ½ cup (120g) raspberry preserves (I used Bonne Maman)

For the Crumble:
• ½ cup (100g) sugar
• ½ cup (60g) all-purpose flour
• ¼ cup (56g) unsalted butter, cold and cubed
• Pinch of salt

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🥣 How to make them:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Make the crumble: Mix sugar, flour, and salt. Add cold cubed butter and work it in with your fingers until a crumbly texture forms. Set aside.
3. In a large bowl, cream butter, sugar, and lemon zest until light and fluffy.
4. Add eggs one at a time, then mix in vanilla, yogurt, and lemon juice.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Add dry ingredients to wet and mix until just combined. Fold in raspberries gently.
7. Scoop batter into muffin liners. Add about 1 tsp of raspberry preserves on top of each muffin, then sprinkle generously with crumble.
8. Bake for 20–25 minutes, or until golden on top and a toothpick comes out clean.