Some tips for perfect muffins:
Use room temperature ingredients.
I know I mention that one a lot, but it really does make a difference in baking. Put the eggs in a bowl or cup and run some hot water over them for a few seconds to quickly bring them to room temp.
Don’t overmix.
As with so many baked good, you really don’t want to overmix the batter for these muffins. When adding the wet ingredients to the dry ingredients just stir them with a spoon until everything is incorporated. It’s ok if it’s not perfectly smooth. Then fold in the raspberries. Gently mixing will really help you get the light and fluffy muffins you want.
Fresh or frozen raspberries will work.
I’ve used both in this recipe. I prefer fresh raspberries, but when they’re not in season I will use frozen. Also, you can substitute a different kind of berry! They would be delicious with blueberries or diced strawberries.
Taste the glaze before using it.
It’s really easy to adapt the glaze to your liking. Thin it with lemon juice or make it a little thicker with more powdered sugar.
- 2 cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 eggs , lightly beaten
- 1 cup milk
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- 1/2 cup oil canola or vegetable
- 1 1/2 cups raspberries (fresh or frozen)
- 1 cup confectioners sugar
- 2-3 Tbsp fresh lemon juice
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Preheat oven to 400 degrees F.
In a measuring cup mix together milk and lemon juice. In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl.
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In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.
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Line a muffin tin with liners, or grease it well with cooking spray. Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
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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.
Jesseca says
I love the lemon raspberry combo!
Dana says
Making these right now! Replaced the eggs with yogurt, but otherwise I changed nothing. They look great 🙂
Lauren Allen says
Sounds delicious! Let me know how they turn out!
Marria says
these look great however I would suggest grapeseed oil over canola as it is almost guaranteed gmo and canola is just a hybridized rape seed which is crazy bad for you.
Amanda says
I made them with wheat flour instead. Turned out awesome!
Sara Karim says
Thank you so much for such an easy and tasty recipe! I made these today and will def share your blog with family and friends.
Lauren Allen says
You’re so sweet, thanks Sara!
Lori says
Made these tonite w/o the glaze. BEST muffins ever!!!
Lauren Allen says
Thanks for letting me know! So glad you liked them!
Sandra says
We made this using fresh strawberries and ended up reliving some good memories from our years in East Africa. Thanks for a tasty recipe that was also simple enough for my 12 year old to make when he “needed something baked” to eat. http://www.hipposandhashbrowns.com/home-cooking/nostalgia-smells-like-strawberries/
Candace Lewis says
I substituted the canola oil with coconut oil. It’s way better for you and adds a teensy bit of coconut flavor. So good!
Mary says
These are delicious and so easy. I substituted the canola oil with coconut and they turned out perfectly, thanks for a lovely recipe.
Lauren Allen says
Thanks Mary! Love the substitution of coconut oil! YUM!
Bertha says
Thanks for the recipes I am an avide baker and I will be making these ones over the next few holidays.
Sheila Hayes says
I make Raspberry Lemon Muffin a lot. I just don’t use the glaze. My family loves the mini muffins with one raspberry in each. Sam’s Club usually has fresh raspberries. These are nice and moist!
Christine says
Made a double batch yesterday with fresh raspberries from my garden. Fluffy, moist, and perfect blend of sweet and tart. I cooked at 380 for 16 mins. in a convection oven. Used 2 cups of raspberries for each batch and Silk instead of milk. Also used a blended flour half whole wheat half white. Kept sugar as called for. Didn’t even need the glaze they are that good. Hoping they freeze well. Thank you, Lauren!
Suzanne says
I made these today without any changes. They were delicious.