Baking/ Bread/ Breakfast/ Recipe

Raspberry Lemon Muffins

May 27, 2015 (Last Updated: February 10, 2019)

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Homemade muffins filled with raspberries and a touch of lemon

I think if I was forced to pick just one food that I could 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.

These raspberry lemon muffins are one of my favorites!  They are a very light muffin, maybe more cupcake than muffin.  But since my rule book states no cupcakes for breakfast, these will remain muffins!

The lemon adds the perfect brightness to these muffins.  Both lemon zest and lemon juice are added to the batter.

Raspberry Lemon Muffin served on a small plate.

The one truly negative to these muffins…you really can’t eat them straight out of the oven.  The raspberries are mushy when they are warm.  You need to wait  until they are cooled before they are perfect.  Even removing them from the muffin tin too soon can prove to be disastrous.

The raspberries make the sides and bottom so soft, that again, until they are cooled they will be such a mess.  Just think of it as a lesson in patience!  Trust me, it’s all worth the wait.

Either fresh or frozen raspberries can be used for this recipe.  

Raspberry Muffin Batter

To Use Frozen Raspberries

  • Do not thaw raspberries 
  • Do make certain frozen berries are not all clumped together
  • Add to batter
  • May need to increase cooking time 3-5 minutes

Raspberry Muffin served in a basket

A few of our other favorite muffins include Oatmeal Banana Muffins, Blueberry Muffins and Rhubarb Muffins.

Raspberry Muffins for breakfast with coffee

5 from 1 vote
Raspberry Lemon Muffin
Raspberry Lemon Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Lemony muffins with raspberries.
Course: Bread, Breakfast
Cuisine: American
Keyword: muffin recipe, raspberry, raspberry lemon muffins, raspberry muffins
Servings: 18 Muffins
Calories: 208 kcal
Author: Kathy
  • 1/2 cup butter softened
  • 1 cup sugar
  • 1/2 cup oil
  • 2 whole eggs
  • zest of 1 large lemon
  • juice of 1 large lemon
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  • 2 cups raspberries fresh or frozen
  1. In a large mixing bowl, mix together butter, oil and sugar with an electric mixer.
  2. Mix in eggs. Mix until light and fluffy.
  3. Add lemon zest, lemon juice and vanilla. Mix
  4. Add flour and baking powder. Mix just until incorporated. You do not want to over mix. I usually stop just before it is fully mixed and finish the rest by hand when adding the raspberries.
  5. Add raspberries and gently fold in.
  6. Put into muffins tins, either spray or lined with paper liners.
  7. Bake at 375 for 18-20 minutes.
  8. Let cool in muffin tins.
  9. Best eaten when fully cooled.
Nutrition Facts
Raspberry Lemon Muffins
Amount Per Serving
Calories 208 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 46mg2%
Potassium 104mg3%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 160IU3%
Vitamin C 3.5mg4%
Calcium 36mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.




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  • Reply
    May 30, 2015 at 3:37 am

    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!

    • Reply
      May 30, 2015 at 6:08 am

      I agree! The abundance of berries during summer time is great!

  • Reply
    Danielle @So Munch Love
    May 28, 2015 at 8:21 am

    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!

    • Reply
      May 28, 2015 at 6:19 pm

      Nothing better than a raspberry straight off the bush!

  • Reply
    Erin @ Miss Scrambled Egg
    May 28, 2015 at 3:23 am

    Oh, Kathy, these look delicious! I love lemon and raspberry combined. I think I’ll have to try these soon.

    • Reply
      May 28, 2015 at 4:23 am

      Thanks, Erin. Let me know if you do give them a try!

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