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–+ servings
raspberry lemon muffins recipe drizzled with icing

Lemon Raspberry Muffins

Catherine
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.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 266 kcal

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

  • To make a homemade buttermilk substitute, mix 1 tablespoon lemon juice or vinegar to 1 cup milk. Let it sit for 5 minutes.

    • 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

    Calories: 266kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 54mgSodium: 243mgPotassium: 97mgFiber: 2gSugar: 24gVitamin A: 320IUVitamin C: 6mgCalcium: 71mgIron: 1mg

    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.

    Keyword lemon, raspberries
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