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.
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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 Tablespoon lemon juice
- 1 teaspoon lemon 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. 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.
- 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.
- 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.
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.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Brittany P. says
These are sooo delicious! Thanks for this recipe! My kids love them!
Karen Makos says
Am new to your website and can’t tell you how much I loved this recipe. Raspberries are my favorite berry and will make these muffins all summer. The best part is the ease it came together. No mixer needed so easy clean-up. Can’t wait to try more of your recipes!
Lauren Allen says
Thanks Karen! I’m so happy you found me and that you loved the muffins!
Linda Kenyon says
Love the raspberry and lemon combo. I cut sugar back to 2/3 cup and plenty sweet. Since the raspberries were quite large, I cut them in 1/2 and had a better distribution of berries in the better.
Great recipe and got thumbs up from the family!
Hannah says
These muffins are SOOOO yummy! Thank you for such a great recipe!
Sarah says
This recipe is excellent! Thank you for sharing. I tried with blueberries first since I didn’t have raspberries and added 2 cups instead of 1.5 (which was accidental but a good one!). We loved them so much we elected to make a second batch, but we are lucky enough to have wine berries growing on our property naturally so we did half those and half blueberries. SO good!