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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Recipe
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
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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.
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I have just made thesein advance for having guests 😊
Can you freeze them with the glaze on ?
And if so would the glaze melt if warmed to serve … please ?
Or think better to glaze when defrosted ?
Ty
How exciting to prepare for guests with your lemon raspberry muffins! Yes, you can freeze them with the glaze on. When you thaw and warm them up, the glaze might become a bit moist and lose some of its crispness, but it should still be tasty.For the best texture and presentation, it might be better to freeze the muffins without the glaze and then add it after you’ve defrosted them, especially if you’re planning to warm them up before serving. This way, the glaze will be fresh
Followed the recipe to the T, except doubled it. It was enough for 24 muffins and 1 regular size loaf. Super good flavor even without the glaze. I did have to bake for about 22 minutes at 400 to get a nice golden color, but overall, very easy and delicious! I used frozen berries. I’m not sure what people are talking about the smell or bad taste. All I smell is raspberries!
Years ago Costco had lemon raspberry muffins for a brief time, and we loved them so much that I am searching for a replacement I can make at home. I think this recipe may be close! Like the Costco muffins, I used lemon chips (1 cup) and they melt along with the raspberries nicely. I didn’t make a glaze since the chips add sweetness, and I experimented with subbing half the sugar with monkfruit just to see what would happen; I don’t think I’d notice the difference if I didn’t know, so maybe next time I’ll try using all monkfruit. I also used coconut oil because that’s what I tend to bake with for its great texture and taste. I had enough batter left over to fill a small bread pan, which was another delightful bonus! I don’t think any of these are making it to the freezer, though I should probably try to freeze one for science (and to hide one from the kids). Yummy! Thank you for another fabulous recipe!
DELICIOUS!! I’m making them for the second time tomorrow since I just finished the ones I froze before. By the way, they freeze and thaw beautifully. Thank you for the recipe!!