Raspberry Lemonade Crumb Muffins


Raspberry Lemonade Crumb Muffins have a fresh-tart taste and decadent crumb topping.

Raspberry Lemonade Crumb Muffins | iowagirleats.com

This weekend I got a hankerin’ for muffins, so guess what? I made some muffins! Raspberry Lemonade Crumb Muffins.

Ben got so excited that he stuffed an entire muffin into his mouth shortly after they came out of the oven (these are not mini, mind you.) And while the muffin itself had cooled down slightly, the plump raspberries inside were still molten, rendering him teary eyed and only able to squawk out a tormented,




as he searched for a cool pocket among the blazing berries that were exploding against the roof of his mouth. I laughed ’til I cried while patting him on the back and trying to convince him to just spit the dang thing out. He refused. Hurt so good, or something like that.

Anyway, moral of the story? Make these lemon and raspberry-spiked muffins but, for Heaven’s sake, let ’em cool off before you take a bite!

Raspberry Lemonade Crumb Muffins | iowagirleats.com

I can understand his excitement. I mean, these Raspberry Lemonade Crumb Muffins scream springtime! what with their sweet-tart fresh taste, and yummy crumb topping. Ok, I suppose a crumb topping isn’t necessarily a “spring thing,” but since when was topping a batch of muffins with a sweet and crumbly topping a BAD idea? Team crumb!

Since the flavor of these muffins is really light and fresh, I lightened up the batter by swapping out half the butter for unsweetened applesauce. I used to be against substituting healthier ingredients in my baking – I figure if you’re going to go, go all out – but ultimately I’ve found that subbing applesauce for butter in particular almost always makes for a better baked good. The end result is really moist with a wonderfully dense texture, a la my favorite Fresh Apple Cake, and these Raspberry Lemonade Crumb Muffins are no exception.

Raspberry Lemonade Crumb Muffins | iowagirleats.com

Start the Raspberry Lemonade Crumb Muffins by combining 1/4 cup room temperature butter (very important that it’s room temp – I leave mine out overnight, or microwave in 7 second increments, rotating 180 degrees after each increment) and 1/4 cup unsweetened applesauce in a large bowl.

Raspberry Lemonade Crumb Muffins | iowagirleats.com

Next add 1 cup sugar and beat for 1 minute. The mixture will look curdled, but don’t fret – it’s fine!

Raspberry Lemonade Crumb Muffins | iowagirleats.com

Next beat in 2 eggs, then add 1/3 cup milk (I used skim,) 1 Tablespoon lemon zest, and 1 Tablespoon lemon juice. Also throw in 1 teaspoon vanilla, which somehow managed to allude my lens.

Raspberry Lemonade Crumb Muffins | iowagirleats.com

In a separate bowl, combine 1-1/2 cups flour, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt, then mix into the wet ingredients in 3 batches, mixing until just combined before adding the next batch.

Raspberry Lemonade Crumb Muffins | iowagirleats.com

Finally, gently fold in 1-1/2 cups frozen raspberries. I love the fact that this recipe calls for frozen berries, which I almost always have on hand for smoothies and such.

Raspberry Lemonade Crumb Muffins | iowagirleats.com

Scoop the batter into lined muffin tins, then top with a yummy crumb topping which is just melted butter mixed with flour, brown sugar and a pinch of salt. So simple, but so yum!

Raspberry Lemonade Crumb Muffins | iowagirleats.com

Bake for 23-25 minutes at 350 degrees then allow muffins to cool completely in the tins before devouring!

Raspberry Lemonade Crumb Muffins | iowagirleats.com

Raspberry Lemonade Crumb Muffins

Makes 12 muffins


Raspberry Lemonade Crumb Muffins have a fresh-tart taste and decadent crumb topping.


  • 1/4 cup butter, room temperature
  • 1/4 cup unsweetened applesauce
  • 1 cup sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 Tablespoon lemon zest (about 2 lemons worth)
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1-1/2 cups flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups frozen raspberries
  • For the crumb topping:
    • 1/4 cup flour
    • 2 Tablespoons butter, melted and slightly cooled
    • 2 Tablespoons brown sugar
    • Pinch salt


  1. Preheat oven to 350 degrees then line a muffin tin with liners and set aside. Combine butter, unsweetened applesauce and sugar in a large mixing bowl then beat for 1 minute (mixture will look curdled.) Add eggs then beat to combine. Add milk, lemon zest, lemon juice, and vanilla then beat to combine.
  2. In a separate bowl combine flour, baking powder, and salt. Add to wet ingredients in three batches, mixing until just combined before adding the next batch. Add frozen raspberries then gently fold into batter.
  3. Fill prepared muffin tin cups 3/4 of the way full with batter. In a separate bowl mix crumb topping ingredients together with a fork until crumbly. Sprinkle on top of muffins then bake for 23-25 minutes or until a toothpick inserted into the center comes out clean. Cool in muffin tin completely.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Raspberry Lemonade Crumb Muffins | iowagirleats.com

These muffins are almost too pretty to eat, and I love how you can smell the light scent of lemon and raspberries before the first crumb even hits your lips.

Raspberry Lemonade Crumb Muffins | iowagirleats.com

These would be a hit at brunch, or as a light afternoon snack with tea or coffee. I hope you enjoy!

Raspberry Lemonade Crumb Muffins | iowagirleats.com

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  1. These sound amazing, and how perfect they will be for the Spring and Summer! Plus, any muffins that involve a “crumb” topping just have to be good, right? ;)

  2. Ja @Ja on the RUN 04.30.2013

    Love this!!! YUMMMM!

  3. Lol, I’m impressed that he got the whole thing in his mouth! I get impatient too and burn my mouth but sometimes you just can’t help yourself. And I love substituting healthier ingredients, especially when it makes them taste better! :)

  4. Ashley N. 04.30.2013

    These look DELICIOUS! Would subbing almond milk be okay for the recipe?

    • Iowa Girl Eats 04.30.2013

      I haven’t tried almond milk in these particular muffins, but have used with success in other baking projects!

  5. nicoleigh 04.30.2013

    Oh YUM! I LOVE lemonade cupcakes. Never thought of lemonade muffins! Thanks, I WILL be making these.

  6. Julia 04.30.2013


    I find a crumb topping is what really takes a good muffin over the edge into greatness … excellent choice!

    xo julesinflats.com

  7. Maria 04.30.2013

    Love these!

  8. Crumb topping is my favorite – on muffins, cupcakes, cakes… just spooning it into my mouth. These look great.

    • jennyv 04.30.2013

      I am a huge fan of crumb toppings! Seriously, best part of the muffin :)

  9. Debtgirl 04.30.2013

    I love raspberry anything! Will make this as soon as it cools off! Heading to 90 by friday! Send rain!

  10. Oh wow this would really hit the spot right now. I’ve gut down on my bread/sugar consumption and could not safely be left alone with these at the moment.

  11. Sarita 04.30.2013

    Will be making these. Should berries thaw first? And I WANT a pink kitchen aid mixer!

  12. Team crumb!

  13. Tieghan 04.30.2013

    Loving these! So light and summery!! Hope Bens mouth it ok!

  14. Cindy Lynn 04.30.2013

    Good heaven you make me laugh. The weather here on the other hand is -12 C and snowing. Aweful for the beginning of May!!!
    So tomorrow I am going to let the sunshine in my kitchen with these wonderful mouth watering (in Ben’s case, mouth burning, poor Ben) muffins.
    Thank you for bringing the spring :) back into my step.
    Cheers to you and yours.

  15. Tina 04.30.2013

    I love it when I read a blog entry and it makes me laugh my butt off! That was awesome.

  16. These muffins look amazing!!! I promise I will wait for them to cool down :)

  17. Trisha 04.30.2013

    Ha! Boys will be boys…
    These muffins look delish!

  18. Jess 04.30.2013

    There’s nothing that will burn your mouth like hot berries hidden in muffins straight out of the oven. But they’re so irresistable while they’re all nice and warm. Love these – I sort of want to dive into that crumb on top!

  19. These look so good! I’m A HUGE fan of crumb topping on muffins. Holy yum.

  20. Aggie 05.01.2013

    These looks SO good!

  21. Holy cow, these look great (I think I said that about another one of your recipes this week). Wondering if these could be made with Quinoa flour or an alternative to wheat flour as they look so good but I can’t have wheat.

  22. Chris 05.01.2013

    Do they have to be frozen? We grow them, just wondering?

    • Iowa Girl Eats 05.01.2013

      Nope, you can use fresh too. (And, I’m so jealous of your raspberry bushes!) :)

  23. Nancy Kilian 05.01.2013

    Have you tried freezing these? Any thoughts on whether they would freeze well?
    Thanks…love your stories!!

    • Iowa Girl Eats 05.01.2013

      I haven’t. The only thing I would worry about is the crumb topping becoming soggy. I bet they’d be find if you leave it off though!

  24. Erica 05.01.2013

    I plan on making these this weekend. What are your thoughts on making a batch using frozen blueberries too?

  25. I love raspberry lemonade! That combination in muffin form sounds incredible!

  26. dana 05.01.2013

    these look gorg! And I love the story of Ben almost choking/burning his mouth on one. Hurts so good! haha

  27. i think my co-workers would be pretty happy with me if i brought these babies in one morning! and to echo everyone else, yes to the crumb topping! i have been seeing it in recipes everywhere, which means i need to make something with it soon…

  28. Michelle H. 05.01.2013

    Did you thaw the raspberries before adding them?

  29. DawnK 05.01.2013

    I already have a lemon in the house. I just need to buy raspberries and some applesauce! These muffins sound so good!

  30. Hayley 05.01.2013

    This is amazing! I was just asked yesterday to make some muffins for a brunch gathering at work and had no idea what I was going to make…but I think I’ve figured it out! ;) Thanks for the great recipe!

  31. Julia 05.01.2013

    I love these flavors–perfect for Mom’s day!

  32. Oh my goodness, these look so gorgeous, fluffy and perfect for Mother’s Day morning! Lovely flavors!

  33. These sound great! I’ve got a ton of fresh lemons I picked off a friend’s tree, so these are definitely on my to-make list!

  34. Lemon & raspberry is such a perfect combo! One of my boyfriend’s favorites as well…now I know what I need to make next time he needs a pick-me-up!

  35. Ted 05.01.2013

    WOW. They look so good. We are BBQing this weekend so will have to make these as a dessert. I’m sure everyone will love them. Thanks for sharing the recipe.

  36. April 05.01.2013

    How do you store them overnight? In the past, the crumb topping on other types of muffins has always gotten soggy by the next day.

  37. Katy 05.01.2013

    I made these tonight! They look a little different from yours, but still yummy!!

  38. […] 10. I am going mad for these muffins. […]

  39. […] Oh Yum! These look great! Raspberry Lemonade Crumb Muffins […]

  40. beautiful! and look delicious!

  41. Link Love 4/5 | 05.03.2013

    […] concept of these Raspberry Lemonade Crumb Muffins is almost as good as they look! I mean, if they taste half as good as they look we’re in for […]

  42. Brenda J H 05.05.2013

    Made these with my 6 year old niece yesterday. They were wonderful!! Definitely a keeper recipe.

  43. Rachel 05.06.2013

    I made these yesterday. I was browsing your blog (which I love, BTW) and my coworker saw the photos. So I made them. They’re fantastic. Thanks!

  44. […] CLICK for more details […]

  45. Stephanie 05.08.2013

    Oh I love your stories! You and Ben make me laugh. I tried making these tonight, and they didn’t turn out quite as pretty as yours! My muffins are flat, and I didn’t have near as much crumb topping as you did … sad day! I’ll have to make a double batch next time!

  46. […] I Wanted to Bake. These raspberry lemonade crumb muffins. […]

  47. Breanna 05.10.2013

    Made these tonight and I have to say, from one Iowa girl to another, they are delicious! Thanks for the inspiration. I think I will try them with strawberries next time!

  48. Ariel Martinez 05.11.2013

    I just finished making these and they look wonderful! except the crumb topping it came out really smooth and I guess it just sunk into the muffin. lol hopefully they taste well.

    Does any one have some pointers on the crumb part?

    Please & Thank you!

  49. Sadye 05.18.2013

    These were EXCELLENT! But I’ll double the crumb topping recipe next time, because mine were not covered as beautifully as yours.

  50. […] Raspberry Lemonade Crumb Muffins from Iowa Girl Eats […]

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