Lemon Raspberry Muffins combine sweet raspberries with tart lemon in a wonderfully soft muffin that’s great for breakfast, brunch, or just a sweet treat!
In my current berry craze, I often find myself with a lack of baking focus. When I see summer fruits in all their glory, I tend to procure as many as possible with no real idea what I’m going to do with them. Inevitably, I end up with a whole slew of fruit and a feeling of urgency to make the most of it.
My recent fruit excess mainly consisted of a whole bunch of raspberries. I had also somehow acquired a giant bag of lemons that had been taunting me from my countertop. So I made a small dent in the inventory with a batch of these utterly delightful Lemon Raspberry Muffins.
If you’ve baked your share of muffins, you’ll likely recognize this mixing method. It’s the most common way to mix muffin batter, so it’s no surprise that it’s called the muffin method. If you’d like to read more about the finer points of this mixing method, be sure to read my post about The Muffin Method.
The combination of sweet and tart in these muffins is really just lovely. The flavors are so fresh and bright that you’ll find yourself smiling as you enjoy your muffin. And then you’ll probably find yourself reaching for a second muffin.
If you have a berry buying problem like I do, then this recipe is a great way to make good use of some of your berry supply. And don’t just limit these to raspberries. Try substituting another berry, like blueberries or strawberries, that will benefit from being paired with a burst of lemon.
More Berry Muffin Recipes
Lemon Raspberry Muffins
Lemon Raspberry Muffins are a lovely, sweet, tart treat for breakfast or an afternoon snack!
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 medium lemon
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1/2 cup (118ml) milk
- 2 large eggs, lightly beaten
- juice of 1 medium lemon
- 6 ounces (170g) raspberries
- sanding sugar, optional
Instructions
- Preheat oven to 400°F. Line or grease 12 standard muffin cups.
- Stir together the flour, sugar, brown sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center of the mixture.
- In a separate bowl, stir together the butter, milk, eggs, and lemon juice. Pour into the well in the flour mixture. Stir just until combined. Gently stir in the raspberries.
- Divide the batter among the prepared muffins cups, filling each about 3/4 full. If desired, sprinkle the top of each with a pinch or two of sanding sugar.
- Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
- Cool the muffins in the pan 5 to 10 minutes before serving.
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9 Comments on “Lemon Raspberry Muffins”
Mine is more yard yield. Though for some reason the raspberries are poor this year from my own patch. Still I think I can find enough for this recipe. Looks amazing. I just did a similar one using local sweet cherries. The cherries were so huge I left them intact and used them more for a filling than a added ingredient. Some of my raspberries are nearly that big. Can’t wait to try this one!
I am already signed up with your program. It seems I get the recipes in my promotional page instead of my email.
Jennifer, I’ve been totally crazy over berries lately myself! I can’t seem to get enough of them! I adore raspberries and lemon, so this is my kinda combo. Definitely making these! : )
what is the texture of this muffin. is it dense or cake like. thanks in advance!
The muffins are wonderfully soft. They’re a bit less dense than most muffins I’ve made.
A berry buying problem?! Yes I might know something about that. I’ve recently had a raspberry obsession also. Love the bright flavors in these muffins!
These look amazing. Thank you for sharing !
Can these be made into mini muffins?
Hi, Gail. I’m sure that would work as long as the raspberries aren’t too big. You’ll just need to decrease the baking time. I’d check for doneness after 8-10 minutes.