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.

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Recipe

Raspberry Muffin with glaze on top.
Prep 10 mins
Cook 20 mins
Total 30 mins
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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

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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.

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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.

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Comments

  1. 4 stars
    I made this today. The battery was yummy and I did add an extra squeeze of lemon after stirring to give me more of a lemon flavor.
    I am disappointed they all came out to dark and stuck to the muffin liners. I baked at 400° but baked for 15min. That’s less than the suggested time. They are over cooked. I would make again but next time I’ll bake at a lower temp. Maybe my oven runs hotter, I’m not sure. For those who say the taste is off make sure you are using baking powder not baking soda. I have seen other recipes where commenters have thought they were the same. Happy baking!

  2. 5 stars
    I used gluten-free flour, oat milk, and grape seed oil, switched the lemon for a lime, and added white chocolate chips. No glaze needed! Moist muffins with lots of flavor. I’d fill the cups almost to the top if you want to get a nice dome.

  3. 1 star
    Yeah no… something is very off about the recipe. The baking powder made it taste off/butter and salty. Even trying to add a bit of vanilla didn’t fix it. Maybe make some alterations? I’m no food expert, but that’s not quite right. Great for just throwing things together I guess. 🤷‍♀️

  4. 1 star
    This was an awful recipe. It was very vague, but I did everything it told me to do. I can’t even explain what was so wrong with them, they just did not taste good. I guess, the raspberries tasted like yogurt chunks and it was more tart than sugary.
    I don’t understand why this was the first recipe that popped up when I googled “lemon raspberry muffins”.

  5. 5 stars
    Came out wonderful and my kids loved! It made 18 muffins for us. My oven runs hot so 16 minutes at 395 was perfect.

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