Go Back
+ servings

Lemon Raspberry Almond Muffins

Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Breads and Muffins
Servings: 12
Author: Pam - For the Love of Cooking


  • Almond Topping:
  • 3 tbsp white sugar
  • 1 tbsp flour
  • Zest from 1/2 large lemon
  • 1 1/2 tbsp butter diced
  • 1/4 cup sliced almonds

  • Muffins:
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup white sugar
  • 3/4 cup lemon yogurt
  • 1/4 cup vegetable or coconut oil
  • 1 egg
  • 1 1/2 cups fresh raspberries


  • Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
  • Make the muffin topping by combining the sugar, flour, and lemon zest together in a bowl.
  • Mix with your fingers for a few minutes to allow the lemon zest to incorporate into the sugar and flour.
  • Add the diced butter and mix well with fingers until crumbly.
  • Add the almonds and mix well; set aside.
  • Combine the flour with the baking soda, baking powder, and salt; mix well.
  • In a large bowl, beat together the sugar, yogurt, oil, egg, and lemon zest with a hand mixer until well combined.
  • Add the flour mixture into the yogurt mixture until just combined.
  • Spoon a couple tablespoons of batter into the bottom of each muffin tin.
  • Place about 2-3 ripe raspberries on top of the batter then cover the raspberries with another tablespoon of batter.
  • Add another raspberry to the top of the batter.
  • Sprinkle the almond topping mixture evenly over all muffins.
  • Place into the oven and bake for 17-19 minutes, or until a tester inserted into the center comes out clean .
  • Remove from the oven and allow to rest in the pan for 7-10 minutes before removing them and allowing them to cool on a cooling rack.
  • Serve and enjoy.