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May 15, 2015

Raspberry Muffins with a Simple Lemon Glaze

Home » Breakfast » Raspberry Muffins with a Simple Lemon Glaze

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Raspberry Muffins | baking recipes

Muffins made with fresh raspberries and topped with a simple lemon glaze and a sweet streusel layer baked inside. These raspberry muffins are perfect for a weekend brunch or breakfast.

raspberry muffins on a baking sheet with one muffin sliced in half

Raspberry Muffins

You know, because it’s the weekend and it’s Spring and we can never ever have enough muffin recipes and, today, it’s raspberry muffins. Don’t let the name fool you – these aren’t just simple raspberry muffins. These guys not only have juicy sweet raspberries, but there’s also a hint of vanilla along with a sneaky streusel layer that you may not even notice is there until you take that first bite and realize there’s a buttery brown-sugary layer baked right in.

fresh raspberries scattered on a baking sheet

Some Ingredients You’ll Need

The batter is a simple muffin batter that takes no time at all to mix up…

  • resh raspberries – they’re tart and sweet and you can’t beat the color.
  • There’s some Greek yogurt in the batter that gives it a nice tang.
  • Vanilla bean: there’s nothing better than real vanilla beans, but you can substitute 1 teaspoon of vanilla extract if you don’t have vanilla beans on hand.
  • And there are all the usual muffin suspects like butter, milk, egg, sugar, and all-purpose flour.

One of the best parts of these muffins is the secret streusel layer that bakes up inside the muffins. I like to drop a little bit in the center of each muffin before it bakes. Here’s what you need…

  • Butter
  • Brown sugar
  • All-spice
  • All-purpose flour
raspberry muffin batter with streusel in the middle in a muffin tin ready to be baked
baked raspberry muffins on a baking rack

Did I mention the glaze?

There’s a glaze…

It’s sweet. It’s lemony. It drips all down the sides the way a glaze should.

So really these muffins should be named Raspberry Vanilla Muffins with a Secret Streusel Layer and a Simple Lemon Glaze, but who has time for that?

It’s the weekend. Let’s keep it simple.

raspberry muffins with a simple lemon glaze
baked raspberry muffins topped with a lemon glaze

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More Breakfast Recipes

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Raspberry Muffins | girlgonegourmet.com

Raspberry Muffins


★★★★★

5 from 1 reviews

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 muffins 1x
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Description

These raspberry muffins have a hint of vanilla, a buttery streusel layer, and a simple lemon glaze. No mixer required!


Scale

Ingredients

For the Batter

  • 1/4 cup unsalted butter, melted
  • 1/4 cup greek yogurt
  • 3/4 cup granulated sugar
  • 3/4 cup 2% milk
  • 1 egg
  • 1 vanilla bean, seeds only
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh raspberries, roughly chopped

For the Streusel Layer

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted

For the Glaze

  • 2/3 cup confectioner’s sugar
  • Juice of one lemon
  • water, as needed

Instructions

  1. Preheat oven to 350°F and spray a standard sized muffin tin with cooking spray.
  2. First, make the batter by mixing the butter, yogurt, sugar, milk, egg, and vanilla seeds together in a large bowl until well combined. In a separate, medium-sized bowl whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet ones, in batches, and stir just until combined. Gently fold in the raspberries. Scoop about 1/3 cup of the batter into each prepared muffin cup.
  3. Next, make the streusel filling by combining the flour, brown sugar, allspice, and melted butter together in a small bowl. Top each muffin with about a tablespoon of streusel. Bake the muffins at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for about 10 minutes before transferring to a wired rack.
  4. To make the glaze, mix the confectioner’s sugar with the lemon juice until smooth. If the glaze is too thick thin it with a teaspoon of water or more until you get the right consistency. Add a little more sugar if it’s too thin.
  5. Spoon the glaze over each cooled muffin and serve once the glaze is set.

Notes

To remove the seeds from the vanilla pod just run a small knife along the vanilla bean to open it. Use the back of the knife to remove the seeds by gently scraping the knife across the opened pod. You can discard the pod, or stick it in a jar with some sugar to make some vanilla sugar.

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 347
  • Sugar: 31.1g
  • Sodium: 228.3mg
  • Fat: 10.9g
  • Saturated Fat: 6.3g
  • Unsaturated Fat: 3.8g
  • Trans Fat: 0g
  • Carbohydrates: 57.9g
  • Fiber: 2.9g
  • Protein: 5.6g
  • Cholesterol: 45.4mg

Keywords: raspberry muffins

Did you make this recipe?

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The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.


7 Comments

« Three-Bean Chili
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Comments

  1. Lisa @ Healthy Nibbles & Bits says

    May 21, 2015 at 11:22 am

    Absolutely love that streusel center!

    Reply
  2. Denise | Sweet Peas & Saffron says

    May 19, 2015 at 11:43 pm

    These muffins look to die for! Raspberries are my favorites, and I could never resist a streusel…even if it’s a vanishing streusel

    Reply
    • April says

      May 21, 2015 at 6:44 am

      Yay vanishing streusel! It’s like a little special surprise inside 🙂

      Reply
  3. Jessica @ Sweetest Menu says

    May 18, 2015 at 6:07 pm

    I adore muffins! Especially ones with streusel! They look delicious!

    Reply
  4. Thao @ In Good Flavor says

    May 18, 2015 at 10:29 am

    Raspberries, streusel, and glaze…a combination for a delicious muffin. I’d love a couple of these right now.

    Reply
  5. Cheyanne @ No Spoon Necessary says

    May 17, 2015 at 11:31 am

    You are totally killing it in the delicious department with these muffins! I’m all over anything with struesel and these sound fan-damn-tastic! Love love LOVE ♡♡

    ★★★★★

    Reply
  6. Thalia @ butter and brioche says

    May 17, 2015 at 3:54 am

    I don’t think a classic raspberry muffin can ever be beaten. These look great!

    Reply

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