Lemon Raspberry Muffins

There’s something so refreshing about the bright, tangy combination of lemon and raspberries, especially in a soft, tender muffin. These lemon raspberry muffins are bursting with citrus flavor and juicy berries, making them a perfect choice for breakfast, brunch, or an afternoon treat.

Why You’ll Love This Lemon Raspberry Muffin Recipe

• A mix of butter and oil. Butter brings rich flavor, while a little oil keeps the muffins extra moist.
• A quick temperature boost. Starting at a high temperature for 5 minutes helps create taller, bakery-style domed muffins before lowering the oven temperature for the rest of the bake.
• Light and fluffy texture. Careful mixing and room-temperature ingredients help these muffins bake up soft and tender.

What You’ll Need

For ingredient quantities and full instructions, see the recipe card below.

• All-purpose flour – Measure with a digital kitchen scale or use the spoon and sweep method. Learn more: How to Measure Flour
• Granulated sugar and brown sugar – Granulated sugar provides sweetness, while brown sugar adds a hint of moisture and depth of flavor.
• Baking powder and baking soda – Work together to create a light and fluffy texture.
• Salt – Enhances the flavors and balances the sweetness. I generally recommend baking with table salt.
• Unsalted butter – Adds richness and flavor; melting it helps with even mixing.
• Oil – A neutral variety like vegetable oil or canola oil keeps the muffins moist without overpowering the flavor.
• Milk – Provides moisture and structure; using room-temperature milk ensures better mixing.
• Eggs – Let these come to room temperature before mixing to help incorporate air and ensure even baking. I recommend baking with large eggs.
• Lemon – Both the zest and juice contribute bright citrus flavor. Fresh is best.
• Raspberries – Use fresh raspberries for the best texture, but frozen raspberries can work if added straight from the freezer.
• Coarse sugar – An optional addition for a sweet crunch on top for a bakery-style finish.

How to Make Lemon Raspberry Muffins

• Prepare for baking. Heat the oven to 425°F, and line or grease 12 standard muffin cups.
• Mix the dry ingredients. Combine the flour, both sugars, baking powder, baking soda, salt, and lemon zest.
• Mix the wet ingredients. Whisk together the butter, milk, eggs, and lemon juice.

• Finish mixing. Stir the wet ingredients into the dry ingredients. Fold in the raspberries.
• Bake. Divide the batter into the muffin cups and sprinkle with coarse sugar if you like. Bake for 5 minutes, then decrease the oven temperature to 375°F and bake 10-14 minutes or until done.
• Cool. Let the muffins cool in the pan for 5-10 minutes before removing them from the pan to continue cooling.

Variations

• Other berries – Swap raspberries for blueberries, blackberries, or another favorite berry, or try a combination.
• Poppy seeds – Add 1 tablespoon of poppy seeds for a delightful crunch.
• A hint of almond – Stir in 1/2 teaspoon of almond extract for a subtle nutty flavor.

How to Store

• Room temperature: These muffins are best enjoyed fresh but will keep at room temperature for up to 2 days in an airtight container. To keep them from becoming too moist, line the container with a paper towel and add another on top before sealing.
• Freezer: If you need longer storage, freeze the muffins for up to 3 months. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag or container. To enjoy, thaw at room temperature or warm in the microwave for about 20-30 seconds.