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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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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.
Really tasty and good texture, despite that they hardly rose at all. Maybe need baking soda instead of baking powder, or both? Usually recipes with lemon juice and/or vinegar call for baking soda? I also put half the sugar in (1/2 cup instead of 1 cup) and that was sweet enough. I had run out of sugar in my container and so just put in what I had left, 1/2 cup. Then I went to refill the container and forgot to add more sugar! Turned out well, though. I also added chopped walnuts – 1/2 cup. Fabulous! I used frozen raspbetties, by the way, a combination of red and yellow ones. You could add a note, it’s best to dredge fruit like raspberries in flour before adding to mixture, so that they don’t “bleed” all over the batter. I didn’t put any icing on them either.
Who makes 15 muffins? Every muffin tin that I have ever used had space for 12 so why would I make a recipe for 15 muffins?
I’m going to try these for a family get together. Can they be made ahead of time and kept in the freezer? For how long?
Definitely! They’ll stay good up to 3 months in the freezer!
i loved this recipe for my family and kids ,but especially my husband loved the recipe.
I am currently making these. I just popped them in the oven. When I added the milk/lemon mixture, my milk had currdled a little. Is that okay? Also why put the milk and lemon together and not in with the oil and eggs at the same time? Just curious and I am not a knowledgeable baker. Thanks
Yes, the milk and lemon will curdle because we are essentially making our own buttermilk with that step :-).
These look amazing, but I was wondering if I could substitute the oil with sour cream?
I haven’t tried it, but it would probably be fine. Applesauce would be a better substitute.
Absolutely the best muffins I have ever made! I used fresh frozen raspberries and blackberries!
I am 75 so most people I serve these to are around the same age. I can’t tell you the number of times they have said “These are the best muffins I have ever had!”
What a great compliment! Thanks Terry!
Hi. Seems like a great recipe. But my cakes sank. Is there any trick to stop them sinking?
Hi Rebecca,
I’m sorry your cake sunk! There could be a lot of factors playing a role here including over mixing the batter. Check out some tips HERE!
These muffins became our family’s favorite. They are so simple to make and so good!
Hi Lauren – I have a morning tea to go to on Saturday and am just wondering please if these would still be okay if I made them on Friday – a day in advance? Many thanks, Bron (NZ)
Yes, I think they’d be great! And if you’re worried about them drying out you could stick them in the freezer overnight. 🙂
These muffins are INCREDIBLE! I have been searching for the perfect muffin recipe, and I have always been disappointed. I was about to throw in the towel, when I came across this recipe. I made them exactly how the recipe is written and they turned out succulent and light and fluffy. I made them with blueberries, raspberries and strawberries (not all together) and they all turned out exquisitely. Thank you very much for sharing this recipe with us. I look forward to exploring your website and baking some more of your delicious goodies.
Thank you so much! I’m thrilled you enjoyed them so much :)!