These Raspberry Lemon Muffins are easy raspberry muffins with a hint of lemon and sweet lemon glazing.
It’s a perfect fruit muffin for berry lovers.
We love raspberry muffins, and when we don’t make banana raspberry muffins, we love these refreshing lemon muffins with raspberries.
These raspberry muffins are easy to whip up in less than 20 minutes, with some excellent allergy swap options.
So let me share with you how to make delicious and easy raspberry muffins.
How To Make Raspberry Lemon Muffins
It’s easy to make your raspberry muffins with a moist lemon crumb filled with bursting berries.
All you need to bake raspberry muffins are:
- All-Purpose Flour – Or white spelt flour and white whole wheat flour for a healthier swap. Don’t use whole wheat flour only! The muffins will be packed and dense.
- Sugar or any granulated sweetener you love, like erythritol for a sugar-free muffin recipe, coconut sugar, or unrefined cane sugar.
- Milk of Choice – Any milk you like, including dairy-free alternative such as soy milk, almond milk, or coconut milk.
- Freshly Squeezed Lemon Juice – About 2 tablespoons of lemon juice from a small lemon.
- Lemon Zest – Use only if your lemon are untreated.
- Avocado Oil or melted butter or any light flavor vegetable oil like canola oil.
- Large Egg – Pick free-range organic eggs.
- Baking Powder
- Baking Soda
- Fresh Or Frozen Raspberries – You can add frozen berries in the batter without thawing them.
- Lemon Extract – Optional, add for a boost of lemon flavor.
Making Muffin Batter
First, add the egg and sugar in a large bowl or the bowl of your stand mixer and, using an electric beater or the whisk attachment, beat for one minute on medium-high speed.
Pour the milk, lemon juice, vanilla extract, and oil. Whisk on low to incorporate.
In another large bowl, combine the dry ingredients: flour, baking powder, baking soda, lemon zest, and salt.
Add the dry ingredients to the wet ingredients and whisk on low-medium speed until just incorporated. Don’t over-mix the muffin batter, or it makes dense and packed muffins.
Fold in the fresh or frozen raspberries. No need to thaw the berries. Use a silicone spatula or wooden spoon to stir in the raspberries evenly.
Baking The Muffins
Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with a paper liner and use a cooking oil spray to grease the paper. Set it aside.
Using an ice cream scoop, scoop out some muffin batter and fill the paper cases evenly up to 3/4 of their level.
Bake on the center rack of the oven for about 30 minutes, or until a pick inserted in the center of the muffins comes out clean.
The top should be golden brown, and the muffins should have raised slightly.
Cool in the pan for a few minutes, then remove each muffin from the muffin pan and transfer them to a cooling rack.
Let them cool down on a wire rack for one hour before glazing.
This is optional. You can serve these raspberry muffins plain without glazing. However, adding a lemon glaze boosts their tangy lemon flavors and sweetness.
You need the following ingredients to make the glazing:
- Powdered Sugar
- Lemon Juice
Stir the three ingredients in a small bowl until a thick glaze forms. If too runny, simply stir in more icing sugar to thicken up the lemon glaze.
If too thick, add more milk to thin it out.
Drizzle the lemon glazing on the cooled raspberry muffins and a pinch of extra lemon zest.
These raspberry lemon muffins can be stored for up to 4 days in the fridge in a sealed cake box.
You can also freeze the muffins for up to 3 months in zip-lock bags or airtight containers and thaw them the day before at room temperature.
Find below some suggestions for swapping some ingredients to suit any food allergies you may have.
- Gluten-Free – All-purpose gluten-free flour should work, but the texture will be slightly denser.
- Sugar-Free – Use a natural sugar-free granulated sweeter in the same amount, such as allulose or erythritol.
- Egg-Free – Replace the egg with a flax egg. In a small bowl, stir one tablespoon of ground flax seeds with 2 1/2 tablespoons of lukewarm water. Set it aside for 10 minutes until thick and gooey like an egg. Use in the recipe as an egg. It won’t fluff when beaten with the sugar in step 1 but still works as a binder in the recipe.
Frequently Asked Questions
Below I answered your most common questions about baking these raspberry muffins.
Do I Need To Thaw Frozen Raspberries?
Not at all. Simply stir the frozen raspberry into the batter.
Can I Skip Lemon Juice?
Sure, you can make plain raspberry muffins with this recipe. Replace the lemon juice with the same amount of milk instead.
Can I Add White Chocolate Chips?
Yes, feel free to stir in 1/3 cup of white chocolate chips at the end, along with the raspberries, to make white chocolate raspberry muffins.
You can skip the lemon following the advice above to remove the lemon flavor from the muffins.
Do I Have To Use Paper Liners?
No, you don’t have to line a paper liner in your pan if it is a non-stick aluminum muffin pan.
If so, you can simply bake this recipe directly in the muffin cups of your tray.
Ensure you oil the tray very well before adding the batter to the cups so the muffins can be easily unmold.
Can I Use A Mini Muffin Pan?
Yes, you can bake this recipe into two 12-mini-muffin trays.
However, mini raspberry muffins bake faster, in around 20 to 25 minutes.
Always insert a toothpick in the center of a muffin to check. If the toothpick inserted in the muffin comes out clean, the muffins are baked and ready to come out of the oven.
More Muffin Recipes
If you like muffins, you’ll love these other muffin recipes:
Have you baked a batch of these lemon raspberry muffins? Share a comment or review below!
Raspberry Lemon Muffins
- 1 large Egg
- 1 cup Sugar
- 1 cup Milk of Choice
- 2 tablespoons Lemon Juice from one lemon
- 1 tablespoon Lemon Zest from one untreated lemon
- ½ cup Avocado Oil or melted butter
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 ½ cup Raspberries fresh or frozen
- ½ cup Icing Sugar
- 1-2 teaspoons Milk
- 1-2 teaspoons Lemon Juice
Optional – for stronger lemon flavor
- ½ teaspoon Lemon Extract
- Preheat the oven to 350°F(180°C). Line a 12-hole muffin tray with paper liners. Use cooking oil spray to grease the liners. Set aside.
- In a large bowl or the bowl of your stand mixer, add eggs and sugar. Using an electric beater or the whisk attachment, beat on medium speed until lighter in color and fluffy – about 1 minute.
- Whisk in milk, avocado oil, lemon juice, vanilla extract, and lemon extract if used.
- In another bowl, add flour, baking powder, baking soda, lemon zest, and salt. Whisk to combine.
- Add the dry ingredients to the liquid ingredients and whisk on low to incorporate gently. Don't over beat, or the muffins will be dense.
- Fold in fresh or frozen raspberry (no need to thaw!) and stir to incorporate evenly into the muffin batter.
- Divide the batter evenly into the muffin tray and bake them for 25-35 minutes or until a pick inserted in the center of the muffin comes out clean.
- Cool on a wire rack for 1 hour before glazing or eating.
- In a small bowl, stir icing sugar, milk, and lemon juice. If the mixture is too runny, stir in more powdered sugar. If too thick, stir in a few extra drops of milk.
- Drizzle over the cooled raspberry lemon muffins and add an extra pinch of freshly grated lemon zest if desired.
- Store for up to 4 days in a sealed box in the fridge or freeze in an airtight container for up to 3 months. Thaw at room temperature before eating.