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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Giving these a try tonight as I have some Cape Gooseberries to use and needed to find some way to use them… The mixture tasted a bit baking powdery but as there had been no comments prior (in 4 years) I figure it must cook out – hmm – well, the CGs are a unique taste and the muffins worked quite well with it, but the baking powder might need tweaking for the next batch (given the bush is growing great guns it may just receive that).
These are soooo good, thank you! I was concerned about the high heat so I lowered to 350 degrees towards the end. I used a bit less sugar and skipped the glaze. So hard to control myself around them but I’m managing to share them with the rest of my family. I will definitely make them again!
Made them exactly as posted. Excellent. Will be a keeper.
Just made these into minimuffins…cooked 11 minutes hates at 375. Delicious blend if tangy and sweet..nice light texture.
Thanks for sharing Joan! I’m happy you enjoyed them 🙂
Living On Crete…naturally I use our own olive oil in all recipes calling for butter or oil … will let you know how they taste later… Did anyone say how much yoghurt to use instead of eggs?
Just put these muffins in the oven! I can’t wait to see how they tun out. But here are some tips: Don’t let your lemon and milk mixture sit for too long, or it will clump up at the bottom and curdle. And make sure your mixture is just done when you add your berries or it will make the batter pink!
Hi Carly, hope you love them! And just to clarify, the lemon and milk mixture is supposed to clump and curdle. We are essentially making buttermilk, so it should be that way 🙂
Thank you so much!
Hi i’d Like to know how much yoghurt to put in if I don’t want to put eggs?
I made these today without any changes. They were delicious.
Thanks for sharing Suzanne! Happy you liked them 🙂
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!
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!