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Lemon Raspberry Muffins Recipe

Megan
Juicy tart raspberries pair beautifully with bright lemon to create a soft, fluffy muffin that feels light yet indulgent. Whether you’re baking for breakfast, brunch, or a quick afternoon treat, these lemon raspberry muffins bring a little sunshine to every bite.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 2 mixing bowls
  • 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.

Notes

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. 
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