Homemade muffins filled with raspberries and a touch of lemon. These muffins are perfect for breakfast, brunch or or served as a midday snack.
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.
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.
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
To make raspberry muffins
- 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
Other Great Muffin Recipes
- Rhubarb Muffins
- Oatmeal Banana Muffins
- Blueberry Muffins
- Triple Berry Muffins
- Lemon Poppy Seed Muffins
- Chocolate Zucchini Muffins
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Raspberry Lemon Muffins
- 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.
This post was originally published in May 2015. The recipe and photos have been updated.