Crunchy Creamy Sweet

Easy Recipes for Busy Parents

You are here: Home / Baking / Raspberry Lemon Muffins

Raspberry Lemon Muffins

by 25 Comments

Sharing is caring!

Jump to Recipe Print Recipe

Raspberry Lemon Muffins – fantastic muffins bursting with flavors from raspberries and lemon!  Slightly tart and so refreshing!

I make muffins every week. Our favorites include Bakery Style Blueberry Muffins and Glazed Lemon Muffins.

Raspberry Lemon Muffins from Crunchy Creamy Sweet Raspberry Lemon Muffins

LEMON RASPBERRY MUFFINS

Sweet muffins with beautiful raspberries and refreshing lemon. Now that’s a way to go from summer to fall. Keep the summer flavors and enjoy these muffins as a snack or add to a lunchbox this back-to-school time. I have my fool-proof Glazed Lemon Muffin recipe here on the blog. Anytime I make muffins, I go back to that recipe. It has never failed me and the muffins come out perfectly domed – that’s a must in muffins for me. No flat tops here!

What do you need to make these muffins:

  • flour
  • baking powder
  • baking soda
  • granulated sugar
  • salt
  • buttermilk (make homemade, see notes)
  • vanilla extract
  • vegetable oil
  • egg
  • lemon zest
  • 4oz. fresh raspberries

Raspberry Lemon Muffins Raspberry Lemon Muffins

How to make Lemon Raspberry Muffins?

  • In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and sugar. Whisk in the lemon zest. Add raspberries. Set aside.
  • In a medium mixing bowl, whisk together buttermilk, vanilla, egg and oil.
  • Add the wet ingredients to the dry ingredients and stir in with a wooden spoon until well combined. Do not overmix. Divide batter into muffin pan cups.
  • Bake for 5 minutes at 400 degrees without opening the oven, lower the temperature to 375 degrees and bake until the toothpick inserted into each muffin comes out clean and the tops are golden.

How to make muffins with berries?

I recommend adding the berries to the dry ingredients to prevent them from sinking to the bottom of the muffins. I saved a few whole raspberries and inserted them on top of the muffins just before baking.

Tips for making the best muffins:

  • Do not overmix the batter. It’s okay if it’s lumpy.
  • Bake the muffins for 5 to 7 minutes at 400 degrees and then without opening the oven, lower the temperature and finish baking for another 13 minutes. This will ensure the domed tops!
  • Place a few berries on the top of muffins just before baking for the bakery-style look.

MORE MUFFIN RECIPES:

5 from 10 votes
Raspberry Lemon Muffins a 150x150 Raspberry Lemon Muffins
Print
Raspberry Lemon Muffins
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
 

Quick and easy muffins bursting with flavors from raspberries and lemon! Slightly tarty and so refreshing!

Course: Breakfast
Cuisine: American
Keyword: lemon raspberry muffins
Servings: 12 muffins
Calories: 205 kcal
Author: Anna
Ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup granulated sugar
  • 1 tsp salt
  • 1 cup buttermilk or sour milk see note
  • 1 tsp vanilla extract
  • 1/4 cup vegetable or canola oil
  • 1 large egg
  • 2 tsp lemon zest
  • 4 oz fresh or frozen raspberries
US Customary - Metric
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line a muffin pan with paper liners or grease lightly the muffin cups. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and sugar. Whisk in the lemon zest. Add raspberries (saving 12 of them for the top of each muffin - if desired). Set aside.
  4. In a medium mixing bowl, whisk together buttermilk/sour milk, vanilla, egg and oil.
  5. Add the wet ingredients to the dry ingredients and stir in with a wooden spoon until well combined. Do not overmix. Slightly lumpy batter is okay.
  6. Scoop the batter with an ice cream scoop onto the prepared muffin pan. Place reserved berries on top of each muffin.
  7. Bake for 5 minutes at 400 degrees Without opening the oven, lower the temperature to 375 degrees and bake for 14 to 17 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.
  8. Cool muffins completely before serving.
Nutrition Facts
Raspberry Lemon Muffins
Amount Per Serving
Calories 205 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 15mg5%
Sodium 247mg11%
Potassium 131mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 2.9mg4%
Calcium 58mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  8. Krystle Kouture says

    I don’t like things that are super sweet for breakfast. Love that you used tart fruits in these, great balance!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




as seen on

5 Secrets to
Instant Pot Success

Tips & recipes to get the most of your device

Crunchy Creamy Sweet new logo