Lemon Raspberry Muffins

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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

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 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 15

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Ingredients  

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• ▢ 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.

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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.