This post contains affiliate links.

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.

Wet ingredients for muffins in a mixing bowl, then poured over dry ingredients.

Combine: Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries.

Muffin batter with fresh raspberries on top, ready to be mixed in.

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.

A muffin pan with baked raspberry muffins in it, next to another photo of glaze being poured on top of a muffin.

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.

FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Save Print Pin Review Trust This Website on Google

4.86 from 274 votes

Lemon Raspberry Muffins

Author: Lauren Allen

Delicious fluffy and moist Raspberry Muffins made with fresh or frozen raspberries, a hint of lemon, and a simple glaze on top.

Prep: 10

Cook: 20

Total: 30

Servings:

Email This Recipe!

Enter your email and we'll send it directly to you!

By entering your phone number you consent to receive marketing text messages (e.g. meal plans) from TBFS at the number provided, including messages sent by autodialer. Consent is not a condition of purchase. Msg & data rates may apply. Msg frequency varies. Unsubscribe at any time by replying STOP or clicking the unsubscribe link. Reply HELP for help. Privacy Policy.

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

Berries: Fresh or frozen raspberries will work, or substitute a different kind of berry, like blueberries, blackberries or diced strawberries.

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.

*Nutritional label does not include glaze.

Nutrition

Serving: 15g, Calories: 205kcal, Carbohydrates: 29g, Protein: 3g, Fat: 9g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 96mg, Potassium: 158mg, Fiber: 1g, Sugar: 15g, Vitamin A: 58IU, Vitamin C: 7mg, Calcium: 65mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Text me new recipe ideas!

Simple, tasty ideas sent once a week. No spam.

Text Signup