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4.75 from 4 votes

Raspberry Lemon Yogurt Muffins

Studded with fresh berries, a hint of lemon, and capped off with a crisp crumble topping- these are a tasty treat perfect for sweetening up your morning routine.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8


  • 1 cup fresh raspberries
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1 egg beaten
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1/4 cup lemon-flavored Greek yogurt

For The Crumble Topping

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup cold butter, cubed
  • 1 tsp lemon zest


  • In the bowl of a stand mixer, add the flour, baking soda, sugar, and salt. Stir them together until evenly combined.
  • In a separate mixing bowl, whisk together the egg, milk, and butter. Use a spatula to scrape the wet ingredients into the mixing bowl with the dry ones. Beat until just evenly combined.
  • Add in the yogurt, again mixing until just combined. The batter will be thick with lumps. Set aside.

To Make The Crumble Topping

  • In another separate mixing bowl, add the flour sugar, and zest. Stir them together until evenly combined.
  • Cut in the butter until the mixture's nice and crumbly. Set aside.

To Assemble

  • Line a cupcake/muffin tin with paper cupcake liners. Scoop about 1/4 cup of batter into each liner. 
  • Divide the raspberries evenly between all the muffins, slightly pressing them down into the batter as you go.
  • Top each muffin with an even amount of the crumble mixture.
  • Bake there muffins at 375 degrees for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the muffins from the oven, and let them rest in the pan for 1-2 minutes. Remove them to finish cooling on a wire rack, about ten minutes. Enjoy!


recipe adapted from This Gal Cooks