Baking/ Bread/ Breakfast/ Recipe

Raspberry Lemon Muffins

June 4, 2020 (Last Updated: July 11, 2020)

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Homemade muffins filled with raspberries and a touch of lemon.  Make these delicious muffins with fresh or frozen raspberries. These muffins are perfect for breakfast, brunch or or served as a midday snack. 

Two muffins with raspberries on a small white plate.

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! 

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.

A stack of muffins filled with 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.

Raspberry Muffin Batter

Use fresh or frozen raspberries

To use frozen berries:

  • 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 muffins on a small plate with a few fresh raspberries next to the muffins.

To make raspberry muffins

  1. Use a mixer to blend butter and sugar together
  2. Mix in eggs
  3. Add milk,lemon zest, lemon juice and vanilla
  4. With a spatula or a spoon, mix in flour, baking powder and salt. Mix just until most of the flour is incorporated
  5. Gently fold in raspberries
  6. Place in muffin tins and bake
    A glass bowl with whipped butter and sugar.
    Flour being added to muffin batter.
    Muffin batter with electric beaters in a glass bowl.
    Fresh raspberries on top of a bowlful of muffin batter.
  7. Allow muffins to cool for 5-10 minutes in the muffin tin. Gently remove muffins and continue cooling on a baking rack

Freshly baked raspberry muffins 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

Muffins stacked on a white cake plate.

Other Great Muffin Recipes

Don’t forget to PIN for later! Muffins filled with raspberries on a plate.

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 baking recipes!

Two muffins with raspberries on a small white plate.

Raspberry Lemon Muffins

Lemony muffins with raspberries.
5 from 3 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 225 kcal


  • 1/2 cup butter (softened)
  • 3/4 cup sugar
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 cup raspberries (fresh or frozen)


  • Preheat oven to 375 degrees
  • 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.
  • Mix in eggs. Mix until light and fluffy.
  • Add milk, lemon zest, lemon juice and vanilla. Mix
  • Add flour and baking powder. Mix just until most of the flour is mixed in.
  • Add raspberries and gently fold in.
  • 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.


Serving: 1muffinCalories: 225kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 122mgPotassium: 141mgFiber: 1gSugar: 14gVitamin A: 253IUVitamin C: 4mgCalcium: 56mgIron: 1mg
Keyword raspberry lemon muffins, raspberry muffins
Tried this recipe?Leave a comment and let me know what you think.

This post was originally published in May 2015. The recipe and photos have been updated.



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  • Reply
    Grace Fuller
    July 12, 2020 at 11:49 am

    5 stars
    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!

    • Reply
      July 12, 2020 at 11:52 am

      Thanks, Grace! I’m glad to hear they turned out and were liked by all! πŸ™‚

  • Reply
    Vrishen Kumar
    June 6, 2020 at 10:16 pm

    nice article but i have a question how much calories in this recepie?

    • Reply
      June 7, 2020 at 5:40 am

      All nutritional values, including the calories are listed at the bottom of the recipe card.

  • Reply
    David @ Spiced
    June 5, 2020 at 5:14 am

    5 stars
    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!

    • Reply
      June 5, 2020 at 5:19 am

      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! πŸ™‚

  • Reply
    Dawn - Girl Heart Food
    June 5, 2020 at 4:23 am

    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 πŸ™‚ Hope you have a wonderful weekend ahead!

    • Reply
      June 5, 2020 at 5:20 am

      Lemon is one of those ingredients that plays well with others – in so many things! πŸ™‚

  • 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! πŸ™‚ 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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