Name: Raspberry-Lemon Crumb Muffins
Total time: 60 min
Ingredients: 0.25 cup all-purpose flour; 0.25 cup light brown sugar; 1 teaspoon lemon juice; Pinch of salt; 1.5 tablespoons canola oil; 1 cup whole-wheat flour, preferably white-whole wheat; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 0.25 teaspoon salt; 1 cup buttermilk; 0.333 cup canola oil; 0.5 cup granulated sugar; 1 large egg; Zest of 1 lemon; 1 teaspoon vanilla extract; 1.5 cups fresh raspberries

Raspberry-Lemon Crumb Muffins

Whole-wheat flour makes these muffins, well, more wholesome. To get the full effect of the crumb topping combining with the tart fruit, eat one while the muffins are still warm.

Carolyn Casner

Published on February 18, 2022

Raspberry Lemon Crumb Muffins* — Photo: Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis

Active Time:

30 mins

Total Time:

1 hrs

Servings:

Nutrition Profile:

Heart Healthy Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

Crumb Topping

¼ cup all-purpose flour
¼ cup light brown sugar
1 teaspoon lemon juice
Pinch of salt
1 ½ tablespoons canola oil

Muffins

1 cup whole-wheat flour, preferably white-whole wheat
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
⅓ cup canola oil
½ cup granulated sugar
1 large egg
Zest of 1 lemon
1 teaspoon vanilla extract
1 ½ cups fresh raspberries

Directions

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
To prepare crumb topping: Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.

Nutrition Facts (per serving)

223	Calories
9g	Fat
33g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 223
% Daily Value *
Total Carbohydrate 33g	12%
Dietary Fiber 3g	11%
Total Sugars 14g
Added Sugars 12g	24%
Protein 4g	8%
Total Fat 9g	12%
Saturated Fat 1g	5%
Cholesterol 16mg	5%
Vitamin A 39IU	1%
Vitamin C 6mg	7%
Vitamin D 4IU	1%
Vitamin E 1mg	9%
Folate 49mcg	12%
Vitamin K 7mcg	6%
Sodium 199mg	9%
Calcium 82mg	6%
Iron 1mg	6%
Magnesium 23mg	5%
Potassium 113mg	2%
Zinc 1mg	9%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.