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!
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!