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.

EatingWell.com, February 2022


Credit: Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis

Recipe Summary

30 mins
1 hr


Crumb Topping


Instructions Checklist
  • 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

1 muffin
223 calories; protein 4g; carbohydrates 33g; dietary fiber 3g; sugars 14g; added sugar 12g; fat 9g; saturated fat 1g; mono fat 5g; poly fat 3g; cholesterol 16mg; vitamin a iu 39IU; vitamin b3 niacin 2mg; vitamin c 6mg; vitamin d iu 4IU; vitamin e iu 2IU; folate 49mg; vitamin k 7mg; sodium 199mg; calcium 82mg; chromium 1mcg; iron 1mg; magnesium 23mg; phosphorus 98mg; potassium 113mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 2mg.