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A freshly baked lemon raspberry muffin with crumb topping sits on a white plate with fresh raspberries and a lemon slice.
Layla

Lemon Raspberry Muffins

Bright, tender muffins bursting with fresh raspberries and sunny lemon flavor, perfect for weekend mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter melted and cooled slightly
  • 0.75 cup whole milk room temperature
  • 2 large eggs room temperature
  • 1 tbsp lemon zest from 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
Add-Ins
  • 1.5 cups fresh raspberries gently rinsed and patted dry
  • 2 tbsp coarse sugar for topping (optional)

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • Large Mixing Bowl
  • Medium mixing bowl
  • Microplane or fine grater

Method
 

Prep
  1. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a medium bowl, whisk the melted butter, milk, eggs, lemon zest, lemon juice, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined - do not overmix. The batter will be slightly lumpy, which is fine.
  5. Gently fold in the raspberries, being careful not to crush them. The batter will streak slightly pink - that is normal.
  6. Divide the batter evenly among the prepared cups, filling each about three-quarters full. Sprinkle coarse sugar on top if using.
  7. Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Frozen raspberries work in a pinch - do not thaw them first or they will bleed too much into the batter. For extra lemon punch, brush the warm muffin tops with a simple glaze of 1/4 cup powdered sugar mixed with 1 tablespoon lemon juice. These muffins freeze beautifully for up to 2 months; wrap individually and reheat in a 300°F oven for 10 minutes.