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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.
This recipe was a waste of almost $10 worth of fresh raspberries. I am not sure if this recipe was tested with fresh berries but they had so much moisture the middle of my muffins is a soupy grey-ish pink mess. I cooked the muffins an extra 10 minutes and the tops (where the berries fell out of) taste great and lemony, but the berries sank to the bottom and there isn’t anything worth eating there. I want to test this recipe with frozen berries coated in some of the flour mixture to see if it works better!
Take it from me and don’t waste your beautiful fresh berries to make these muffins. I also second the reviews which mention the smell, the soggy berry sludge has an odour.
The lemon really makes all the difference. Delicious!
these smell SO BAD! i followed the recipe perfectly and the batter tasted so tangy and lemony, but the baking turned it very sour. Hopefully it will get better as it sits.
I don’t know how much lemon juice is in typical recipe, but I think there was too much in mine. The muffins were crispy on the outside and a little undercooked in the middle. I put them back in the oven for 2 min, snd same result.I actually used a juicer for the lemon juice. I might try again
These are so good! I followed the recipe exactly, even though I was a little nervous to put 1 Tbsp. of baking powder. Thought maybe it was a typo, but I went for it, and they turned out great! Thanks for a yummy recipe 😊
They were absolutely delicious. My cousin asked for something to bake that wasn’t to hard to make but was still fun and improved her baking skills. I suggested these. She LOVES them just as much as I do.🙂
Mine turned out very dense and glue like in the middle even after the toothpick came out clean and the edges were brown. Thought maybe they needed a bit more time to bake so I returned them to the oven for another 4 minutes. Same result. I had used skim milk and frozen raspberries and did NOT over mix. I’m not sure what the problem was but unfortunately in my case these were not wonderful muffins.
These are so good. My friends raved about how good they were. Definitely will make them again. Im going to use blueberries next time.
Every year when the wild raspberries ripen I say “I’m going to make something” with them. Every year I either lose out to the birds or just eat them up out of hand as I pick them. This year there is an enormous crop . After having eaten my way through the first 3-4 cups of berries, I just picked at least 4 cups again this afternoon and determined that this will be my year! I also had some fresh lemons that were asking to be put to use. While perusing the internet for ideas I came upon this recipe and elected to try it. It came together very quickly and yielded 16 muffins. OMG!!!!!!!!! These may be about the best things ever to have come out of my oven in 50+ years of baking all sorts of goodies. Thank you so much for sharing this recipe! I will definitely bookmark your site in hopes of finding other gems.
Hello! Great recipe but mine came out burnt on the bottom. I would bake at 375 for 15mins next time. I think bake temperature and time depends on the oven. I would definitely make them again but at a different temperature! It’s trial and error until perfection🙂