Raspberry Muffins with Creamed Honey

These tender, lemon-kissed Raspberry Muffins are the perfect excuse to pull out any Honey House Creamed Honey that's gone a little "split" on you — you know, when it sat somewhere warm and lost some of its fluff. It still bakes up absolutely beautifully, swirling soft, mellow sweetness through every bite alongside juicy fresh raspberries, bright lemon, and a buttery streusel top.

Why You'll Love This Recipe

Honey House Creamed Honey lends a uniquely rich, mellow sweetness that no granulated sugar can replicate
Split or loosened creamed honey works beautifully here — no waste, no guesswork
Bright lemon zest and juice play perfectly with juicy raspberries for that fresh-from-the-garden flavor
The buttery streusel topping bakes into a golden, crumbly cap on every muffin
Plain yogurt keeps the crumb tender and moist with just enough tang to balance the honey's sweetness
Easy enough for a weekday treat, pretty enough for a weekend brunch spread

Ingredients

5 tbsp unsalted butter, melted
1/2 tsp plus a pinch of kosher salt
1/3 cup Honey House Creamed Honey (split creamed honey works great here too)
1 2/3 cups all-purpose flour, divided
Half a medium lemon, zested and juiced
1 large egg
2/3 cup plain unsweetened yogurt
1 1/2 tsp baking powder
1/4 tsp baking soda
8 oz fresh raspberries

Equipment

12-cup muffin tray
Large mixing bowl
Small bowl
Whisk
Microplane or zester

Pro Tips

Embrace Split Honey: If your Honey House Creamed Honey has lost some fluff from sitting in a warm spot, this is the recipe for it. It melts more evenly into the batter and delivers all the same gorgeous flavor.
Room Temperature Yogurt and Egg: Cold yogurt straight from the fridge can seize the melted butter. Let both come to room temperature for the smoothest batter.
Don't Overmix the Berries: Fold the raspberries in gently with just a few strokes. Overmixing breaks them down and turns the batter pink.
Reserve That Topping: Don't skip pulling out the 1/4 cup of streusel mix. It's what gives each muffin that bakery-style crumbly cap.
Cool in the Pan: Letting the muffins cool completely in the pan helps them set up and keeps the bottoms from getting soggy.

Instructions

Preheat your oven to 375°F (190°C). Lightly grease all 12 cups of a muffin tray.
In a large bowl, mix the melted butter, Honey House Creamed Honey, a pinch of salt, and 1 cup of the flour together until it forms a doughy, cohesive texture. Scoop out about 1/4 cup of this mixture and set it aside in a small bowl — that's your streusel topping.
Into the remaining mixture in the large bowl, grate in your lemon zest and squeeze in the juice. Add the yogurt and egg and whisk until mostly smooth — don't stress if it's not perfectly even.
Sprinkle in the baking powder, baking soda, and remaining 1/2 tsp salt, and whisk thoroughly to combine.
Add the remaining 2/3 cup flour and all the raspberries, and fold gently until just combined.
Divide the batter evenly between the muffin cups. Crumble the reserved topping over each one.
Bake for 25–30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool completely in the pan, then serve as is or with an extra drizzle of honey on top.

Storage Tips

Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to 5 days; bring to room temperature or microwave 10–15 seconds before eating
Freeze cooled muffins individually wrapped for up to 2 months; thaw overnight in the fridge or in 30-second microwave bursts

Recipe Notes

The combination of creamed honey, fresh raspberries, and bright lemon makes these muffins feel like spring in a cup. The honey brings a soft, mellow sweetness that lingers, while the lemon zest perks everything up and the raspberries break just enough during baking to leave streaks of jammy fruit running through the tender crumb.

We love using Honey House Creamed Honey here because it's our 100% pure, raw, American honey gently whipped to that signature spreadable texture. Even if your jar has gone split from sitting somewhere warm, every drop is still pure, delicious, and perfectly suited to baking. That's the beauty of real, unfiltered honey — it lasts, it adapts, and it makes every recipe taste better.

Perfect Pairings

These muffins are made for a slow morning. Serve with:

A big mug of black coffee or a creamy cappuccino
Fresh-squeezed orange juice or a tall glass of cold milk
Earl Grey, jasmine green, or chamomile tea
A simple yogurt parfait with extra berries on the side
Crispy bacon or breakfast sausage for a sweet-and-savory plate

Variation Ideas

While the classic creamed honey and raspberry combination is divine, feel free to get creative with these alternative options:

Honey House Recommendations

Use Honey House Clover Honey for a thinner batter with the same gentle floral sweetness
Try Honey House Alfalfa Honey for an even lighter, mellow honey note that lets the raspberries take center stage