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!
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.
- Combine: Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.
- 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.
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
Lemon Raspberry Muffins
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.
- Fold in the raspberries.
- 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.
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.
Notes
Nutrition
Did You Make This Recipe?
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Have you tried this recipe?!
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I originally shared this recipe February 2014. Updated May 2017, and April 2021.
Some process photos by Nikole from The Travel Palate.
Looks great on Instagram but no lemon flavor.
Delicious without the glaze although for company I would add the glaze. I had enough batter for a dozen regular muffins and almost another small muffin dozen. Small ones great for little fingers. Saver! Thanks Lauren!
I made these muffins and they were delicious! I only have a 12 tin and the recipe says it makes 15 so I filled them to the top and cooked them 4 minutes longer. I thought of adding more fruit but they didn’t need it, perfect the way the recipe says
Delicious! And easy! My 2 favorite things. I made 12 muffins instead of 15. Turned out perfect using oven temp and time as written in recipe.
Delicious! My brother was jealous
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!
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.
So you didn’t make these muffins at all, you made something with maybe just the raspberries in it…
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. 🤷♀️
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”.
Came out wonderful and my kids loved! It made 18 muffins for us. My oven runs hot so 16 minutes at 395 was perfect.