Lemon raspberry muffins are soft, light and fluffy muffins bursting with fresh tart raspberries and bright lemon flavor. These raspberry lemon muffins are easy to make and are perfect for spring and summer baking.
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Why Make This Recipe
I absolutely adore fruit filled muffins. My Buttermilk Blueberry Muffins, Blackberry Muffins, Strawberry Muffins, Cherry Muffins and Pineapple Muffins are the best fruit muffin recipes I always reach for when I want muffins that are light, seasonal and perfect for anytime. I know you’ll love this lemon raspberry muffins recipe just as much as I do.
- Layers of flavors and textures. From the moist and fluffy lemon muffins to the sweet, jammy and tart pockets of raspberries, these tender lemon raspberry muffins will delight your senses.
- Easy to make, bake and eat. These homemade raspberry lemon muffins look and taste like you just bought them from the best bakery in town. But they are actually super easy to make with two bowls, a whisk and a muffin pan or two.
- Great for anytime you need a sweet treat. Breakfast, snacks or a fruit filled little dessert, these delightful muffins will brighten any part of your day.
Ingredients and Substitutions
These raspberry lemon muffins require only a handful of simple ingredients to make. If you need to swap an ingredient or two, see the list below for the best substitutions.
- All Purpose Flour: To make these fruit lemon muffins gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of weight (300 g) versus cup for cup for the best results.
- Baking Soda and Baking Powder: Make sure both are fresh and in date.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter for this easy lemon raspberry muffin recipe.
- Granulated Sugar: This raspberry and lemon muffin recipe calls for granulated sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Lemon Zest: Replace the lemon with any citrus you like. Lime or meyer lemons would work well.
- Eggs: This recipe has not been tested without eggs.
- Buttermilk: Use a full fat buttermilk if you can. If not, regular buttermilk also works. Alternatively, use ½ cup (120 ml) mixed with ¼ cup (60 ml) freshly squeezed lemon juice.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with lemon and raspberries.
- Raspberries: You can fresh or frozen raspberries. If using frozen berries, do not let them thaw before using them in the muffin recipe. Also note that the baking time will be a bit longer if using frozen berries.
Variations
- Lemon Raspberry Muffins with Streusel: Make an easy streusel topping by combining ¼ cup (30 g) flour with 2 tablespoon (25 g) sugar and 2 tablespoon (28 g) cold butter until it forms a sand like consistency. Prepare the lemon raspberry muffins according to the recipe directions, top the muffins with the streusel and bake.
- Lemon Glaze: Top the raspberry and lemon muffins with a tart lemon glaze. Whisk 1 cup powdered sugar (120 g) with 2-3 tablespoons (30-45 ml) lemon juice until smooth. Drizzle over the muffins and enjoy.
How To Make
Learn how to make lemon raspberry muffins in a few easy steps.
- Preheat the oven to 425 F (218 C). Line (2) 12 ct. muffin pans with cupcake liners. In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
- In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency. Whisk in the melted butter, eggs and vanilla extract until well combined.Stir the dry ingredients into the wet, alternating with the buttermilk until the batter is almost mixed together. There should be a few flour streaks left. At this point, fold in the flour coated raspberries. Do not overmix.
3. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Bake the muffins at 425 F (205 C) for 8 minutes, then reduce the temperature to 375 (190 C) and bake an additional 8 - 12 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 16 - 20 minutes total. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the lemon raspberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
How To Store, Freeze and Thaw
- Store: Place the raspberry lemon muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the raspberry lemon muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist muffins.
- Zest the lemon directly into the sugar. Zesting the lemon directly into the sugar allows all the lemon flavor from the oils in the peel or zest to fall directly into the sugar instead of a bowl.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
- Two different baking temperatures. Start baking the muffins at a high temperature for a short to force the muffins to bake up with a domed top, but lower the baking temperature and bake for the majority of the time to prevent the muffins from drying out or burning.
FAQs
You absolutely can! Use my Mini Blueberry Muffins recipe and replace the blueberries with raspberries. For lemon flavor, zest two lemons into the sugar. If you like, top the muffins with lemon glaze.
Often this is caused by leaving the muffins to cool in the pan for too long. The steam from the hot muffins can become trapped in the bottom of the muffin as it cools, resulting in a soggy bottom. To prevent this, make sure to remove the muffins from the pan after 5 - 10 minutes of cooling.
Make sure to coat the fresh or frozen raspberries in 1 tablespoon (13 g) of flour per cup of berries. Coating the berries in flour catches the juices that are released during baking and keeps the berries from sinking or getting too soggy in cakes and muffins.
Other Lemon Raspberry Recipes To Try
If you try this Lemon Raspberry Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Lemon Raspberry Muffins Recipe
Equipment
- 1 whisk
- 1 large cookie scoop optional
- 1 - 2 12 count muffin pan(s)
- 12 cupcake liners
Ingredients
- 2½ cups (300g) all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 2 large lemons, zested
- ¾ cups (170 g) melted butter or oil
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¾ cup (180 ml) buttermilk, room temperature
- 2 cups fresh or frozen raspberries tossed in ¼ cup (30 g) flour
Instructions
- Preheat the oven to 425 F (218 C). Line (2) 12 ct. muffin pans with cupcake liners. Alternate lining every other cup.
- In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.2½ cups (300g) all purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In another bowl whisk the sugar and lemon zest together until well combined with a wet sand consistency. Whisk in the melted butter, eggs and vanilla extract until well combined.1¼ cups (250 g) granulated sugar, 2 large lemons, zested, ¾ cups (170 g) melted butter or oil , 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Stir the dry ingredients into the wet, alternating with the buttermilk until the batter is almost mixed together. There should be a few flour streaks left. At this point, fold in the flour coated raspberries. Do not overmix.Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup.2 cups fresh or frozen raspberries , ¾ cup (180 ml) buttermilk, room temperature
- Bake the muffins at 425 F (205 C) for 8 minutes, then reduce the temperature to 375 (190 C) and bake an additional 8 - 12 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 16 - 20 minutes total. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- Cool the lemon raspberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
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