These fluffy, easy to make Lemon Raspberry Muffins make the perfect breakfast or afternoon treat! Serve them as is, or drizzle them with a lemony glaze for added flavour!
Fluffy, raspberry studded muffins with a light, lemony flavour are my new obsession. I am not much a fruit person but berries (and bananas) are the exception for sure. I especially love incorporating berries into desserts – I mean, who doesn’t like cake, right? Adding lemon to the batter always adds something extra and makes berry desserts that much better, I think! If you are a fan of a good berry-lemon combination, I highly recommend my Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting and Triple Berry Cake with Lemon Cream Cheese Frosting. So delicious!
These Lemon Raspberry Muffins are super easy to make and not fussy at all. They use simple ingredients that are probably already hanging out in your fridge and pantry. I used fresh raspberries for my muffins but you can use frozen as well.
Did I mention how easy these muffins are to make? And also that they come together in one bowl? Cause they do and that’s a bonus I can always get behind!
Ingredients in Lemon Raspberry Muffins
- Butter
- Sugar (granulated & brown sugar)
- Eggs
- Buttermilk* (see notes for making homemade buttermilk substitute)
- Lemon (juice and zest)
- Vanilla extract
- Flour (all purpose)
- Baking powder & Baking soda
- Salt
- Raspberries
Tips for the best lemon raspberry muffins
Muffins are generally pretty easy to make so even if you are not an experienced baker, they should be a cinch! There are a few things to keep in mind though to ensure that your muffins come out of the oven fluffy and delicious.
- Don’t over mix your ingredients. This goes for any muffin batter you make. When combining the wet and dry ingredients together, be careful not to overmix the batter. Gently mix the batter until everything is incorporated and then stop. This will help your muffins be light and fluffy. If you overmix, they are more likely to become dense.
- Gently fold in the raspberries. Raspberries are super tender and so when you are adding them into the batter, gently fold them in to prevent them breaking up too much.
- Sub frozen berries in place of fresh. I used fresh berries in my muffins but when I don’t have fresh ones on hand, frozen berries work just as well! When you are using frozen berries, do not thaw them. Add them to the batter frozen. If you thaw them, they get too wet and fragile so they will totally disintegrate into your batter.
- Storage tips: Although they are their fluffiest, brightest selves when they are freshly baked, these muffins can be stored in an air tight container at room temperature for a few days. They can also be frozen in a freezer safe bag – when you are ready to eat, just leave them out on the counter to thaw.
If you try these muffins and love them as much as I do, I’d love to hear about it! Leave a comment below!
-Cathy
You may also like:
Healthy Blueberry Banana Muffins
The Best Banana Muffins
Savory Veggie Muffins
Healthy Double Chocolate Banana Muffins
Lemon Raspberry Muffins
Ingredients
For the muffins:
- 1/3 cup butter melted
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup buttermilk* (see notes for making homemade buttermilk substitute)
- 2 tablespoons lemon juice fresh
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups raspberries
For the lemon glaze (optional):
- 1/2 cup icing sugar (aka powdered sugar or confectioners’ sugar), sifted
- 1 tablespoon lemon juice freshly squeezed
Instructions
For the muffins:
- Preheat oven at 375F and line a 12 cup muffin tin with liners.
- In a large bowl, stir together the melted butter, sugar and brown sugar. Add the eggs, milk, lemon juice, lemon zest, and vanilla and continue mixing until incorporated.
- Add the baking powder, baking soda, salt and stir to combine. Then add the flour mixing until the batter is smooth.
- Gently fold in the raspberries being careful not to over-stir or they will break apart too much.
- Scoop the batter into your muffin tin, filling each cup 2/3 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.
For the lemon glaze (optional):
- To make the glaze, place the sifted icing sugar in a bowl and add the lemon juice. Stir until smooth. Drizzle the icing over the muffins once the muffins have cooled.
