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These delicious Raspberry Lemon Muffins are super moist and fluffy. They feature a wonderful coconut crumble topping that perfectly balances the tartness of the raspberries and lemon. You can also easily make these raspberry lemon muffins vegan by simply switching out just two ingredients!

raspberry-lemon-muffins
These Rasberry Lemon Muffins are moist, delicious, and feature a sweet coconut crumble. Included are easy modifications to make this recipe vegan, dairy free, or sugar free!

I love making muffins to bring over to family gatherings or to enjoy as a quick breakfast or snack. I recently made these for Easter and was asked to make them again for Mother’s Day. If you enjoy this recipe, you should also check out my Healthy Banana Muffins with Granola.

raspberry-lemon-muffins-close-up

Adjustments and Alternatives

These muffins are completely eggless which not only makes them fluffier but also makes it extremely easy to modify this recipe for numerous diets.

  • Vegan: make this recipe vegan simple use coconut oil, and your favorite dairy-free milk.
  • Dairy-Free: if you are dairy-free or lactose intolerant, simply use your preferred milk such as oat or almond.
  • Sugar-Free: these muffins can be made diabetic-friendly by switching out the sugar for equal amounts of monk fruit sweetener.
  • Gluten-Free: switch out the all-purpose flour for equal amounts of gluten-free baking flour.

raspberry-muffins-frozen

Fresh or frozen fruit when making muffins?

Here is a general rule I use when baking with fruit. If you are going to puree the fruit, use frozen. If you are adding the fruit in whole, you can use frozen or fresh. This is because when you puree fresh fruit it has a lot of excess liquid and will create a watery batter. Blending the fruit frozen will make for a thicker batter that is more stable.

For this recipe, since we add the raspberries whole, you can use fresh or frozen. It is completely up to you. This recipe uses frozen to make it easier and more accessible any time of the year.

vegan-raspberry-lemon-muffins

How to make Raspberry Lemon Muffins

First, preheat the oven to 350F. Then prepare a muffin pan with 8 muffin papers. Spray a little bit of oil over each muffin paper to make them easier to remove. Set the muffin tin aside.

lemon-raspberry-muffins-wet-dry-ingredients

Next, in a large bowl, mix the oil, vanilla extract, milk, lemon juice, lemon zest, and sugar. In a different bowl, mix the all-purpose flour with baking powder and salt. Then combine the dry ingredients with the wet mixture.

Next, fold in the raspberries and gently stir to combine. Divide the muffin batter into the prepared muffin liners.

coconut-crumble-raspberry-muffins

Coconut Crumble

Simply mix all the coconut crumble ingredients in a medium-sized bowl. You can use coconut oil, butter, or vegan butter. If your coconut oil is of solid consistency, use your hands to combine it. The result should be a grainy crumble. In case of excess moisture, add extra coconut or flour.

raspberry-muffins-coconut-crumble

Spread the crumble on top of each muffin. Finally, bake them for 25 to 30 minutes, or until the crumble is golden, and when you insert a toothpick, it comes out clean.

Let the raspberry lemon muffins cool to room temperature before removing the paper tin, or their edges will break. Warm muffins are incredible, though, if you don’t mind some crumbs!

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Pro Tips

  • To ensure your muffins always come out extra fluffy and delicious, do not to overmix your muffins. It’s completely ok if your muffin batter is not perfectly smooth.
  • When measuring your flour, spoon it into the cup and then use a leveler.
  • We created the most amazing crumble topping with finely shredded coconut. If you coconut is not fine enough, you can give it a few pulses in a food processor to make it a finer texture. You want to coconut to be almost like the texture of bread crumbs.

vegan-raspberry-muffins

Storage and Reheating

These raspberry lemon muffins can store covered on the counter for 2 days or in the fridge for 5 days. You can also freeze these muffins for 2-3 months and take them out the day before. I love to reheat these muffins in the toaster oven, cut them in half, and enjoy with a little sliver of butter.

raspberry-lemon-muffins

Raspberry Lemon Muffins with Coconut Crumble

These Rasberry Lemon Muffins are moist, delicious, and feature a sweet coconut crumble. Included are easy modifications to make this recipe vegan, dairy free, or sugar free!
No ratings yet
Prep Time 25 mins
Cook Time 27 mins
Total Time 52 mins
Cuisine American
Servings 8 servings
Calories 413 kcal
Diets:
Fluffy Raspberry Lemon Muffins with Coconut Crumble 1
Vegan

EQUIPMENT

Ingredients
  

  • 1/2 cup milk whole, 2%, Oat, or Almond
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3/4 cup sugar or monk fruit sweetener
  • 1/2 cup canola oil or neutral oil
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cups frozen raspberries or fresh
  • 1 tsp vanilla extract

Coconut Crumble

  • 1/4 cup flour
  • 1/3 cup sugar or monk fruit sweetener
  • 2 tbsp coconut oil or butter
  • 2 tbsp shredded coconut very finely shredded

Instructions
 

  • First, preheat the oven to 350F. Then prepare a muffin pan with 8 muffin papers. Spray a little bit of oil over each muffin paper to make them easier to remove. Set the puffin tin aside.
  • Next, in a large bowl, mix the oil, vanilla extract, milk, lemon juice, lemon zest, and sugar.
    1/2 cup milk, 2 tbsp lemon juice, 1 tbsp lemon zest, 3/4 cup sugar, 1/2 cup canola oil, 1 tsp vanilla extract
  • In a different bowl, mix the all-purpose flour with baking powder and salt. Then combine the dry ingredients with the wet mixture.
    2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp salt
  • Next, fold in the raspberries and gentely stir to combine. Divide the muffin batter into the prepared muffin liners.
    3/4 cups frozen raspberries

Coconut Crumble

  • Simply mix all the coconut crumble ingredients in a medium-sized bowl.
    1/4 cup flour, 1/3 cup sugar, 2 tbsp coconut oil, 2 tbsp shredded coconut
  • If your coconut oil is of solid consistency, use your hands to combine it. The result should be a grainy crumble. In case of excess moisture, add extra coconut or flour.
  • Spread the crumble on top of each muffin. Finally, bake them for 25 to 30 minutes, or until the crumble is golden, and when you insert a toothpick, it comes out clean.
  • Let the muffins cool to room temperature before removing the paper tin, or their edges will break.

Notes

  • You can substitute any dairy free milk, butter for coconut oil, monk fruit sweetener for sugar, or use gluten free baking flour
  • If your shredded coconut is too thick, give it a few pulses in a food processor.

Nutrition

Serving: 1muffin | Calories: 413kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 164mg | Potassium: 90mg | Fiber: 2g | Sugar: 29g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg | Net Carbohydrates: 56g
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