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!

Raspberry Muffin with glaze on top.

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.

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Recipe

Raspberry Muffin with glaze on top.
Prep 10 mins
Cook 20 mins
Total 30 mins
Add to Meal Plan

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.
    Dry muffin batter ingredients in a mixing bowl and wet ingredients being added.
  • Fold in the raspberries.
    Muffin batter with fresh raspberries on top, ready to be mixed in.
  • 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.
    A muffin tin with baked raspberry muffins in it.

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.
    Glaze being spooned over a raspberry muffin.

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: 15gCalories: 205kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 96mgPotassium: 158mgFiber: 1gSugar: 15gVitamin A: 58IUVitamin C: 7mgCalcium: 65mgIron: 1mg

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RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2014. Updated May 2017, and April 2021.

Some process photos by Nikole from The Travel Palate.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 1 star
    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.

  2. 5 stars
    These are so good. My friends raved about how good they were. Definitely will make them again. Im going to use blueberries next time.

  3. 5 stars
    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.

  4. 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🙂

  5. These were so good, I truly love this recipe it’s very easy to follow and tastes delicious!

  6. 5 stars
    *****
    Just made this recipe. Realized I didn’t have large muffin tin at my new home, so made into a coffee cake using an 8” square glass baking dish! Baked for 30-35 minutes at 400 degrees (tented with foil last 5 minutes). Looks beautiful. Can’t wait to indulge with my family:) Very easy recipe to follow. Thanks!

  7. 5 stars
    These are absolutely delicious! I am so pleased with how these came out. The only modification I made was to add an additional teaspoon of lemon rind because you can never have too much lemon. Thank you so much for this recipe; there are many more recipes on your website that have caught my eye!

    1. 5 stars
      These are perfect! Light and fluffy and full of flavour. I doubled the recipe so I could have some fresh for breakfast and freeze some for lunch snacks, and it worked well. I will definitely be making these again.

  8. Turned out excellent. I made these but only had a 1/2 cup fresh raspberried, so added 2 cups frozen saskatoons and then added 3/4 tbsp extra baking powder. Also had fresh lemons on hand, so instead of using the 2 measurements of zest, I squeezed 1 whole lemon for the juice.

  9. 5 stars
    This recipe is excellent! Thank you for sharing. I tried with blueberries first since I didn’t have raspberries and added 2 cups instead of 1.5 (which was accidental but a good one!). We loved them so much we elected to make a second batch, but we are lucky enough to have wine berries growing on our property naturally so we did half those and half blueberries. SO good!

  10. 5 stars
    Love the raspberry and lemon combo. I cut sugar back to 2/3 cup and plenty sweet. Since the raspberries were quite large, I cut them in 1/2 and had a better distribution of berries in the better.
    Great recipe and got thumbs up from the family!

  11. Am new to your website and can’t tell you how much I loved this recipe. Raspberries are my favorite berry and will make these muffins all summer. The best part is the ease it came together. No mixer needed so easy clean-up. Can’t wait to try more of your recipes!

  12. 5 stars
    Definitely a hit with everyone especially the grandchildren.Lovely and moist,refreshing taste.I also added blueberries. Definitely make agin,easy to follow recipe.

    1. Definitely a hit, especially with the grandchildren. I added frozen blueberries to the mix. Lovely and moist,refreshing taste. I will definitely make these again ,such an easy to follow recipe.

  13. Tastes fabulous every time! I don’t glaze,and use 3/4 cup of sugar. I also added a few drops of vanilla for fun today! You could use any berry with this recipe,and I also do extra zest! Amazingly easy,versatile recipe.

  14. 5 stars
    I made the batter for these and have a dozen in the oven with 8 minutes left on the timer. Normally I’d wait until they came out of the oven to comment on them but I can’t stop eating the batter! It’s so good! I’m very excited for them to come out of the oven.
    Out-of-the-oven update: I’m speechless. Mostly because I can’t stop shoving muffins into my mouth. Thankfully none of my roommates are home so I can save them all for myself. This may just be my new favorite muffin recipe, and I’ve eaten a LOT of muffins in my life.

  15. I subbed 1 1/2 cup King Arthur gluten-free flour plus 1/2 cup almond meal (instead of 2 cups AP flour), and used 1 tsp baking powder plus 1 tsp baking soda for the leavening, and it came out great as a gluten-free option. Still light and fluffy 🙂 No icing for us, I even cut the sugar to 1/2 cup and added back 1 TBSP honey to produced a sweetness that was more complex but less intense. I find this a very versatile recipe that one could play with for days!

  16. 5 stars
    Just tried this recipe. Absolutely delicious!!! I tried them w/o the icing & they’re still very good. Thank you for this recipe!!! Happy Thanksgiving!!

  17. 5 stars
    Fabulous muffins, I’ve made them heaps of times, always delicious! I’ve used some yoghurt in the quantity of milk, halved the sugar in the dry ingredients, and today using olive oil. I also toss my frozen raspberries in the dry ingredients before mixing as they stay whole and don’t get mashed in the mixing.

  18. Making and freezing your muffins for Thanksgiving morning, so I haven’t tasted one yet, but I did get to taste the batter. Yummy!

  19. 5 stars
    I used avocado oil and it was great. I appreciate a muffin recipe that’s not heavy on the dairy fats.

    I also skipped the icing and it was great without it. I got compliments on the fact that they weren’t too sweet.

    Thanks for the recipe!

  20. 4 stars
    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.

  21. 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?

  22. 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?

  23. 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

    1. Yes, the milk and lemon will curdle because we are essentially making our own buttermilk with that step :-).

  24. 5 stars
    Absolutely the best muffins I have ever made! I used fresh frozen raspberries and blackberries!

  25. 5 stars
    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!”

    1. Hi. Seems like a great recipe. But my cakes sank. Is there any trick to stop them sinking?

      1. 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!

  26. 5 stars
    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)

    1. Yes, I think they’d be great! And if you’re worried about them drying out you could stick them in the freezer overnight. 🙂

  27. 5 stars
    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.

  28. 4 stars
    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).

  29. 5 stars
    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!

  30. 5 stars
    Just made these into minimuffins…cooked 11 minutes hates at 375. Delicious blend if tangy and sweet..nice light texture.

  31. 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?

  32. 4 stars
    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!

    1. 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 🙂

  33. 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!

  34. 5 stars
    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!

  35. These are delicious and so easy. I substituted the canola oil with coconut and they turned out perfectly, thanks for a lovely recipe.

  36. I substituted the canola oil with coconut oil. It’s way better for you and adds a teensy bit of coconut flavor. So good!

  37. Thank you so much for such an easy and tasty recipe! I made these today and will def share your blog with family and friends.

  38. these look great however I would suggest grapeseed oil over canola as it is almost guaranteed gmo and canola is just a hybridized rape seed which is crazy bad for you.

  39. Making these right now! Replaced the eggs with yogurt, but otherwise I changed nothing. They look great 🙂