Delicious fluffy and moist Raspberry Muffins made with fresh or frozen raspberries, a hint of lemon, and a simple glaze on top. They’re easy to make and freezer-friendly, too!

Raspberry Muffin with glaze on top.

These Raspberry Muffins join the ranks of dozens of other favorite muffin recipes! You can make them any time of year, but I love to make them with leftover raspberries from a big batch of Raspberry Jam.

How to Make Raspberry Muffins:

  • Mix Wet ingredients: Mix together lemon juice and milk (this will make “buttermilk”. In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture.
  • Mix Dry Ingredients: flour, sugar, baking powder, and salt.
Wet ingredients for muffins in a mixing bowl, then poured over dry ingredients.
  • Combine: Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.
Muffin batter with fresh raspberries on top, ready to be mixed in.
  • Fill Muffin Tin: Line a muffin tin with paper liners, or grease it well with cooking spray. Fill muffin cups ¾ full.
  • Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
  • Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.
A muffin pan with baked raspberry muffins in it, next to another photo of glaze being poured on top of a muffin.

Pro Tips:

Use Room Temperature Eggs: they’ll be fluffier and will emulsify in the batter more evenly, making a difference in the final product. To quickly bring eggs to room temperature, place them in a bowl and run hot water over them 30 seconds.

Don’t Over-Mix the batter: When adding the wet ingredients to the dry ingredients just stir them with a spoon until everything is incorporated. It’s ok if the batter is not perfectly smooth. Then, fold in the raspberries. 

Fresh or Frozen Berries: I prefer fresh raspberries, but when they’re not in season frozen will work well or you can substitute a different kind of berry, like blueberries, blackberries or diced strawberries.

Taste the Glaze, First: Thin it with lemon juice or make it a little thicker with more powdered sugar.

Freezing Instructions:

Allow Muffins to cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature, or warm in the microwave for a few seconds.

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

Raspberry Muffin with glaze on top.
Prep 10 mins
Cook 20 mins
Total 30 mins
Add to Meal Plan

Video

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs , lightly beaten
  • 1 cup milk
  • 1 small lemon , juice and zest
  • 1/2 cup oil (vegetable or canola oil)
  • 1 1/2 cups raspberries (fresh or frozen)

For the glaze:

  • 1 cup powdered sugar
  • 2-3 Tablespoons fresh lemon juice

Instructions
 

  • Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
  • In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
    Dry muffin batter ingredients in a mixing bowl and wet ingredients being added.
  • Fold in the raspberries.
    Muffin batter with fresh raspberries on top, ready to be mixed in.
  • Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups ¾ full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
    A muffin tin with baked raspberry muffins in it.

For the glaze:

  • In a small bowl, whisk together the confectioners sugar and 2 tablespoons lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Allow the muffins to cool for a few minutes before drizzling with glaze.
    Glaze being spooned over a raspberry muffin.

Notes

Berries: Fresh or frozen raspberries will work, or substitute a different kind of berry, like blueberries, blackberries or diced strawberries.
Freezing Instructions: Allow Muffins to cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature, or warm in the microwave for a few seconds.
*Nutritional label does not include glaze.

Nutrition

Serving: 15gCalories: 205kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 96mgPotassium: 158mgFiber: 1gSugar: 15gVitamin A: 58IUVitamin C: 7mgCalcium: 65mgIron: 1mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2014. Updated May 2017, and April 2021.

Some process photos by Nikole from The Travel Palate.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 1 star
    Mine turned out very dense and glue like in the middle even after the toothpick came out clean and the edges were brown. Thought maybe they needed a bit more time to bake so I returned them to the oven for another 4 minutes. Same result. I had used skim milk and frozen raspberries and did NOT over mix. I’m not sure what the problem was but unfortunately in my case these were not wonderful muffins.

  2. 5 stars
    These are so good. My friends raved about how good they were. Definitely will make them again. Im going to use blueberries next time.

  3. 5 stars
    Every year when the wild raspberries ripen I say “I’m going to make something” with them. Every year I either lose out to the birds or just eat them up out of hand as I pick them. This year there is an enormous crop . After having eaten my way through the first 3-4 cups of berries, I just picked at least 4 cups again this afternoon and determined that this will be my year! I also had some fresh lemons that were asking to be put to use. While perusing the internet for ideas I came upon this recipe and elected to try it. It came together very quickly and yielded 16 muffins. OMG!!!!!!!!! These may be about the best things ever to have come out of my oven in 50+ years of baking all sorts of goodies. Thank you so much for sharing this recipe! I will definitely bookmark your site in hopes of finding other gems.

  4. Hello! Great recipe but mine came out burnt on the bottom. I would bake at 375 for 15mins next time. I think bake temperature and time depends on the oven. I would definitely make them again but at a different temperature! It’s trial and error until perfection🙂

See More Comments