These Lemon Raspberry Almond Muffins from a bakery are brimming with flavor. This blend of fresh-squeezed lemon juice, fresh raspberry, and almond flavor produces the ideal summer muffin. The top of these handmade muffins is topped with an almond streusel.

I’ve given you a few muffin recipes on my site before, but this one has to be my favorite. These Lemon Raspberry Almond Muffins are the finest combination of flavors I could think of. The almond tastes in the streusel originate from both an extract and sliced almonds. The muffin batter contains freshly squeezed lemon juice as well as fresh raspberries.

Since it is so adaptable, this muffin batter is one of my favorites. It’s cooked with buttermilk and sour cream, so it’s particularly moist even after a few days in the oven. I’ve tried it with blackberries, apples, and even gluten-free raspberry muffins.

I usually cover the berries in flour before adding them to this recipe. This helps them not sink to the bottom of the batter. Raspberries are one of my favorite berries to bake with because they offer texture and wetness while retaining the acidic taste. Furthermore, aren’t they the most beautiful? I prefer to stock up whenever they are on sale at the grocery store.

I always top the muffins with some kind of streusel. It gives the muffins a lovely texture, which are light and fluffy on the inside. Lemon Raspberry Almond Muffins have a buttery almond streusel on top. It just needs a few ingredients: brown sugar, flour, and almonds.

The key to preparing these gorgeous muffins is to fill each muffin all the way to the top with muffin batter. Then, bake these muffins at 425°F for 5 minutes to achieve that wonderful high rise—you’ll note there’s a lot of baking powder in this recipe. Reduce the oven temperature to 350°F and bake for the remaining time. True, it will take some time for the oven to cool down, but that is how this recipe is intended to operate.

This recipe yields 12 enormous muffins, which rise well and high over the top of the pan, as shown in the background. If you want a greater yield, do not fill the muffin tin all the way to the top, and modify the baking time accordingly.

 You might also like:

  • Muffins with Blueberries and Coconut
  • Muffins with Lemon and Blackberries
  • Muffins with Apple Pie Filling


Lemon Raspberry Almond Muffins

  • Author:LEE
  • Preparation Time: 15 minutes
  • Time to cook: 25 minutes
  • Time allotted: 40 minutes
  • 12 muffins are produced.


These Lemon Raspberry Almond Muffins from a bakery are brimming with flavor. This blend of freshly squeezed lemon juice, fresh raspberry, and almond taste produces the ideal summer muffin. The top of these handmade muffins is topped with an almond streusel.


For the Muffins:

  • 9 ounces washed fresh raspberries
  • 1 cup flour2
  • 1 cup sugar, granulated
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 big egg
  • 1 cup melted butter
  • 1 tablespoon almond extract
  • 1 cup of buttermilk
  • 4 cup soured cream 1
  • Lemon Juice, 1 tbsp (fresh squeezed)
  • 1 lemon’s zest

For the Streusel:

  • 4 tablespoons butter
  • 2 cup sliced almonds
  • 6 tablespoons flour
  • 5 tablespoons brown sugar


  1. Set aside in a small dish after washing and rinsing raspberries.
  2. Preheat the oven to 425°F.
  3. Sift flour into a medium-sized mixing basin. Pour C of the sifted flour over the raspberries. Carefully fold in the flour to coat the raspberries.
  4. Combine the remaining flour with the sugar, baking powder, and salt. Then put aside this mixture.
  5. In a medium mixing bowl, whisk the egg until it is light and fluffy. Whisk in the melted butter along with the egg. Continue to mix in the almond extract, buttermilk, and sour cream until smooth.
  6. Whisk in the freshly squeezed lemon juice and zest until combined.
  7. Gently pour the wet ingredients into the dry components and stir with a wooden spoon until just mixed. Your batter will be thick, but don’t overmix! Fold in the raspberries last.
  8. To make the streusel topping, mix the butter with all of the dry ingredients. Cut the butter into the dry ingredients using a pastry cutter or fork until no big lumps remain.
  9. Crisco grease your muffin tin. I like to use Crisco instead of oil spray, but a spritz will suffice.
  10. Fill your muffin tray to the brim with batter. 1 tablespoon streusel should be placed on top of each muffin.
  11. Bake for 5 minutes at 425 degrees Fahrenheit, then lower to 350 degrees Fahrenheit and bake for another 16-20 minutes. If you don’t open the oven door for at least 15 minutes, you’ll notice how neatly the muffins rise. The baking time may vary depending on the oven.
  12. Insert a toothpick into the middle of each muffin to check for doneness. Your muffin is done when your toothpick comes out clean. Let the muffins to cool fully in their baking pan. You may alternatively put them on a wire rack, but you want them to be cold enough to remove and transfer from the pan.


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