Raspberry and Lemon Zest Crumble Muffins

Course Muffins
Servings 12 muffins


Crumble Topping

  • 1/3 cup granulated sugar
  • 3 Tablespoons all-purpose flour
  • zest of half lemon
  • 2 Tablespoons butter melted
  • 1/3 cup pecans finely chopped

Muffin Batter

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • zest of half a lemon
  • 1 egg
  • 5 tablespoons melted butter
  • 1 cup buttermilk
  • 2 cups raspberries fresh or frozen


  1. Preheat the oven to 375 degrees. Grease or line a standard muffin tin and set aside.
  2. In a small bowl, mix together the sugar, flour, and lemon zest. Add the melted butter and stir with a fork until crumbs form. Stir in the pecans and set aside.
  3. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt and lemon zest. Make a well in the center of the mixture and drop in the egg, butter and buttermilk and whisk just until it's all combined (it's okay if it's lumpy).
  4. Gently fold in the raspberries with a spatula, being careful not to break up the fruit too much.
  5. Divide the batter into the 12 muffin tins (they'll be pretty full) and then sprinkle the crumble topping on each one.
  6. Bake for 25-30 minutes or until the tops are golden brown and spring back when you gently press them. Let cool for 10 minutes before removing them from the pan.

Recipe Notes

From the Williams-Sonomoa Muffin Cookbook