Homemade muffins filled with raspberries and a touch of lemon. Make these delicious muffins with fresh or frozen raspberries.
These raspberry lemon muffins are perfect for breakfast, brunch or or served as a midday snack.
Why make these muffins
These raspberry lemon muffins are one of my favorites (I think I actually say that about every muffin!) The lemon adds the perfect brightness to these muffins. Both lemon zest and lemon juice are added to the batter.
You'll also want to check out this recipe for a Raspberry Lemon Loaf! Same idea as the muffins, but baked into a loaf.
I think if I had to pick only one food that I was allowed to eat for the rest of my life, it would be raspberries.
I love raspberries. Of course, I love raspberries with a lot of other ingredients or foods, but raspberries just seem to make everything taste better. Just think of raspberry sweet rolls and raspberry turnovers or how about raspberry oat bars! See all amazingly delicious and they all have raspberries!
As delicious as these muffins taste, there is actually one drawback to these muffins - you really can't eat them straight out of the oven.
The raspberries are mushy when they are hot. You need to wait until they are cooled before they are perfect. Trust me, it's all worth the wait.
Step by step directions
- Use a mixer to blend butter and sugar together
- Mix in eggs
- Add milk, lemon zest, lemon juice and vanilla
- With a spatula or a spoon, mix in flour, baking powder and salt. Mix just until most of the flour is incorporated
- Gently fold in raspberries
- Place in muffin tins and bake
- Allow muffins to cool for 5-10 minutes in the muffin tin. Gently remove muffins and continue cooling on a baking rack
Tips for making muffins
- Don’t over mix the batter. Just stir enough until all the ingredients come together
- Make certain oven is preheated
- When removed from oven, allow to cool in muffin tin for 5-10 minutes. Carefully remove muffins and continue cooling on a baking rack.
- Muffins are best when cooled to room temperature or eaten while slightly warm, but not hot
- Store fully cooled muffins in an airtight container
Recipe Faqs
Yes, fresh or frozen berries can be used in these muffins.
To use frozen berries:
Do not thaw raspberries
Make certain frozen berries are not all clumped together
Increase cooking time 3-5 minutes
Yes, you can freeze these muffins. Allow muffins to fully cool. Place in a single layer in a freezer container or freezer bag. Freeze for up to one month.
To use, remove from freezer and allow to thaw at room temperature.
More Great Muffin Recipes
- Rhubarb Muffins
- Oatmeal Banana Muffins
- Blueberry Muffins
- Triple Berry Muffins
- Lemon Poppy Seed Muffins
- Chocolate Zucchini Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffin recipes!
Raspberry Lemon Muffins
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- ½ cup butter (softened)
- ¾ cup sugar
- 2 whole eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 cup raspberries (fresh or frozen)
Instructions
- Preheat oven to 375°
- Prepare muffin tin by spraying with a nonstick spray or lining with paper liners
- In a large mixing bowl, mix together butter, and sugar with an electric mixer.½ cup butter, ¾ cup sugar
- Mix in eggs. Mix until light and fluffy.2 whole eggs
- Add milk, lemon zest, lemon juice and vanilla. Mix1 teaspoon vanilla, ½ cup milk, 2 Tablespoons lemon juice, 1 Tablespoon lemon zest
- Add flour and baking powder and salt. Mix just until most of the flour is mixed in.2 ½ cups flour, 2 ½ teaspoons baking powder, ¼ teaspoon salt
- Add raspberries and gently fold in.1 cup raspberries
- Put into muffins tins, either spray or lined with paper liners.
- Bake at 375° for 18-20 minutes.
- Let cool in muffin tins for 5-10 minutes then gently remove from muffin tin and continue cooling on a baking rack
- Best eaten when fully cooled.
Notes
- Don’t over mix the batter. Just stir enough until all the ingredients come together
- Make certain oven is preheated
- When removed from oven, allow to cool in muffin tin for 5-10 minutes. Carefully remove muffins and continue cooling on a baking rack.
- Muffins are best when cooled to room temperature or eaten while slightly warm, but not hot
- Store fully cooled muffins in an airtight container
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This post was originally published in May 2015. The recipe and photos have been updated.
Helen says
I clicked on the recipe link to print it out and followed the instructions. Unfortunately they omitted the salt when listing the dry ingredients. I didn’t realize it until the muffins were already on the oven. Too bad, the ingredients were expensive! Perhaps you could make that edit to the instructions so no one else follows them and omits the salt like I did.
Kathy says
Hi Helen,
You're correct. The salt was listed in the ingredients, but I failed to add it to the instructions. I've made that change. Thanks for bringing it to my attention. I'm surprised that this ruined the entire batch of muffins for you. Many people purposefully omit the salt and fully enjoy the muffins.
Kathy
Flor says
Are the muffins fluffy or dense in texture? I would love to know!
Kathy says
The muffins are very light, not dense.
Enjoy 🙂
Grace Fuller says
My family really liked these muffins! I was a little skeptical, as the consistency of the batter was slightly unusual, but they turned out great!
Kathy says
Thanks, Grace! I'm glad to hear they turned out and were liked by all! 🙂
Vrishen Kumar says
nice article but i have a question how much calories in this recepie?
Kathy says
All nutritional values, including the calories are listed at the bottom of the recipe card.
David @ Spiced says
Delicious! I love a good homemade muffin, and muffins are certainly up there on my list of things if I had to pick my favorite. (That would probably be burgers, pizza, muffins...haha!) I remember you sharing your crazy raspberry harvests in the past. What a great use of fresh berries. The only problem is I might not be able to wait once these come out of the oven! Hope you have a great weekend, Kathy!
Kathy says
The waiting is the hardest part! It's a good thing we don't have to limit ourselves to just one food and can enjoy lots of everything! 🙂
Dawn - Girl Heart Food says
Such a fabulous combo, Kathy! Lemon is so good in baked goods (and I just happen to have raspberries on hand). These are just what my morning needs...all slathered in butter and a nice cuppa coffee 🙂 Hope you have a wonderful weekend ahead!
Kathy says
Lemon is one of those ingredients that plays well with others - in so many things! 🙂
Kelly says
We can't get enough of all the berries right now. They are so good!These muffins look fantastic! Love the lemon and raspberry combo!
Kathy says
I agree! The abundance of berries during summer time is great!
Danielle @So Munch Love says
Raspberries do make everything better! I miss the raspberries from my Mom's garden from my childhood. The ones from the store just don't compare! 🙂 These cupcakes (ahem, muffins!) look soft and decadent. Yum!
Kathy says
Nothing better than a raspberry straight off the bush!
Erin @ Miss Scrambled Egg says
Oh, Kathy, these look delicious! I love lemon and raspberry combined. I think I'll have to try these soon.
Kathy says
Thanks, Erin. Let me know if you do give them a try!