Lemon Raspberry Muffins have become my go-to breakfast treat, bursting with bright lemon flavor and juicy raspberries. These fluffy muffins are not just delicious, but they’re also incredibly easy to whip up. Whether you’re enjoying them for breakfast, brunch, or a mid-afternoon snack, they promise to add a touch of sunshine to your day. Let’s dive into this delightful recipe that is sure to brighten your mornings!

Why You’ll Love This Lemon Raspberry Muffins

This recipe stands out for several reasons. First, it’s quick and easy, making it perfect for busy mornings. Second, these muffins offer a delightful balance of tartness from the lemon and sweetness from the raspberries, making every bite a treat. You can also enjoy the versatility of these muffins, as they can be served warm or at room temperature. Additionally, the Lemon Raspberry Cupcakes and Lemon Raspberry Pastries variations are equally appealing for dessert lovers. With a baking method that’s straightforward, this recipe is an excellent fit for both novice and experienced bakers. Lastly, they provide a wholesome option for breakfast or brunch, being light yet satisfying.

Ingredients for Lemon Raspberry Muffins

Gather these items:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 2 large eggs (room temp)
• ¾ cup whole milk
• ¼ cup neutral oil (like vegetable or canola)
• ¼ cup butter (melted)
• ¼ cup freshly squeezed lemon juice
• 1 ½ teaspoons vanilla extract
• 1 ½ cups raspberries (fresh or frozen)
• 1 tablespoon all-purpose flour (for tossing raspberries)
• Coarse sugar or turbinado sugar for sprinkling

How to Make Lemon Raspberry Muffins Step-by-Step

1. Step 1: Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or spray well with baking spray.
2. Step 2: In a large bowl, rub the lemon zest into the granulated sugar with your fingers until it smells lemony and turns slightly pale yellow.
3. Step 3: To the same bowl, add flour, baking powder, baking soda, and salt. Whisk to combine.
4. Step 4: In another bowl, whisk together the eggs, butter, milk, oil, lemon juice, and vanilla extract until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined.
6. Step 6: Toss raspberries in 1 tablespoon of flour, then gently fold them into the batter. Allow the batter to rest for 10-20 minutes.
7. Step 7: Divide batter evenly among the 12 muffin cups, filling them to the top. Sprinkle with coarse sugar if desired.
8. Step 8: Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 13–16 minutes.
9. Step 9: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Pro Tips for the Perfect Lemon Raspberry Muffins

Keep these in mind:

• Use fresh or frozen raspberries for the best results.
• For the fluffiest muffins, let the batter rest before baking.
• Consider adding a streusel topping for extra texture.
• For a healthier twist, substitute with Gluten-free Lemon Raspberry Muffins by using gluten-free flour.
• For a vegan version, try the Vegan Lemon Raspberry Muffins recipe by replacing eggs and dairy with plant-based alternatives.

Best Ways to Serve Lemon Raspberry Muffins

These muffins shine best when served fresh. Enjoy them for breakfast with a dollop of yogurt or as a delightful snack paired with a cup of tea. For a more indulgent treat, try Lemon Raspberry Muffins with glaze for a sweet finish. They are also perfect for brunch, adding a touch of color and flavor to your table.

How to Store and Reheat Lemon Raspberry Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to enjoy them later, consider freezing them. Simply wrap each muffin in plastic wrap and place them in a freezer bag. When you’re ready to eat, just reheat them in the microwave for about 20 seconds, and they’ll taste freshly baked!

Frequently Asked Questions About Lemon Raspberry Muffins

What is a Lemon Raspberry Muffin?

A Lemon Raspberry Muffin is a fluffy, moist baked good that combines the zesty flavor of lemon with the sweet-tart taste of raspberries. It’s a delightful treat perfect for breakfast or snack time.

Can I make Lemon Raspberry Muffins ahead of time?

Yes, you can prepare the batter ahead of time. Just store it in the refrigerator for up to 24 hours before baking. This way, you can enjoy fresh muffins in the morning with minimal effort!

How do I avoid common mistakes with Lemon Raspberry Muffins?

To avoid common pitfalls, ensure you don’t overmix the batter. It’s okay if it’s a little lumpy. Also, tossing the raspberries in flour prevents them from sinking to the bottom during baking.

Variations of Lemon Raspberry Muffins You Can Try

For a twist on the classic, consider making Lemon Raspberry Bread for a loaf version. You can also try Homemade Lemon Raspberry Muffins with yogurt for added moisture, or even Moist Lemon Raspberry Muffins by incorporating applesauce. For a festive touch, top them with a Lemon Raspberry Muffins with streusel topping for added crunch and flavor.

For more delicious recipes, check out Easy Cinnamon Rolls or Berry Crumble with Fresh Berries. You can also explore Homemade Tomato Sauce for a savory option.

Delicious Lemon Raspberry Muffins Recipe for Everyone

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• Author: Jessica
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Fluffy lemon muffins loaded with juicy raspberries. It’s an easy, bakery-style treat perfect for breakfast, brunch, or snacking.

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Ingredients

Scale 1x2x3x

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• Zest of 2 lemons
• 2 large eggs (room temp)
• ¾ cup whole milk
• ¼ cup neutral oil (like vegetable or canola)
• ¼ cup butter (melted)
• ¼ cup freshly squeezed lemon juice
• 1 ½ teaspoons vanilla extract
• 1 ½ cups raspberries (fresh or frozen)
• 1 tablespoon all-purpose flour (for tossing raspberries)
• Coarse sugar or turbinado sugar for sprinkling

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Instructions

1. Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or spray well with baking spray.
2. In a large bowl, rub the lemon zest into the granulated sugar with your fingers until it smells lemony and turns slightly pale yellow.
3. To the same bowl, add flour, baking powder, baking soda, and salt. Whisk to combine.
4. In another bowl, whisk together the eggs, butter, milk, oil, lemon juice, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined.
6. Toss raspberries in 1 tablespoon of flour, then gently fold them into the batter. Allow the batter to rest for 10-20 minutes.
7. Divide batter evenly among the 12 muffin cups, filling them to the top. Sprinkle with coarse sugar if desired.
8. Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 13–16 minutes.
9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

• Use fresh or frozen raspberries.
• For best results, let the batter rest before baking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bakery
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 233
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 30 mg