These fluffy, easy to make Lemon Raspberry Muffins make the perfect breakfast or afternoon treat. These delicious lemon muffins are studded with fresh or frozen raspberries and drizzled with a lemony glaze for added flavor.
Lemon baked goods are always delicious and pretty much a guaranteed hit when shared with friends and family. We love lemon treats here and have loads of lemon recipes to prove it! My Lemon Crinkle Cookies, Lemon Bars, and Lemon Cheesecake are a must try for lemon lovers and a popular request from family.
While lemon does a great job on its own in baking, pairing it with fresh berries is a combination that I highly recommend! The zingy lemon flavor paired with juicy bursts of fresh berries is a delicious combo. 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 fluffy Lemon Raspberry Muffins have a light, lemony flavor and are studded with juicy raspberries. They are the perfect marriage of these two fruits.
These muffins are also super easy to make and not fussy at all! They use simple ingredients that are probably already hanging out in your fridge and pantry.
You can make these muffins with fresh raspberries or frozen raspberries. If you have either of those hanging out in your fridge or freezer right now, you need to be making these asap!
Ingredients in Lemon Raspberry Muffins
- Butter: Melted, unsalted butter. You can substitute vegetable oil or a similar mild tasting oil in place of the butter.
- Sugar: granulated & brown sugar are used in the muffins. Icing sugar aka powdered sugar or confectioner’s sugar is used in the glaze.
- Eggs
- Buttermilk: If you do not have buttermilk, see the recipe card for how to substitute regular milk and lemon or vinegar.
- Lemon: freshly squeezed lemon juice and zest.
- Vanilla extract
- Flour (all purpose)
- Baking powder & Baking soda
- Salt: Just a bit of salt added to baked goods enhances their flavor.
- Raspberries: fresh or frozen. If using frozen, do not thaw.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Lemon Raspberry Muffins
- Prep the muffin tin. Preheat oven at 400F and line a 12 cup muffin tin with liners.
- Combine the butter and sugar. In a large bowl, stir together the melted butter, sugar and brown sugar.
- Mix in the wet ingredients. Add the eggs, milk, lemon juice, lemon zest, and vanilla and continue mixing until incorporated.
- Add the dry ingredients. Add the baking powder, baking soda, salt and stir to combine. Then add the flour mixing until the batter is smooth.
- Fold in the raspberries. Gently fold in the raspberries being careful not to over-stir or they will break apart.
- Scoop, bake and cool. 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.
- Glaze. 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.
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 over-mix 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.
Storing the muffins
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.
Can you freeze lemon raspberry muffins?
Yes! These muffins can be frozen. Once they have cooled completely, transfer them to in a freezer bag. Then 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
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Healthy Blueberry Banana Muffins
The Best Banana Muffins
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Lemon Raspberry Muffins
Ingredients
For the muffins:
- 1/2 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
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups raspberries fresh or frozen
For the lemon glaze:
- 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 400F 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.
- 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:
- 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.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
