Lemon Raspberry Muffins

An easy lemon raspberry muffin recipe. Moist yet fluffy muffins with the bright flavor of lemons and tart sweetness from the raspberries. Perfect recipe for breakfast or brunch. 

As the weather gets warmer I start craving summer flavors like lemons and berries. These lemon raspberry muffins are the perfect on the go muffins. Make them ahead of time to eat on the run or as a great addition to breakfast or brunch. They have a balance of bright fresh lemons and sweet and tart raspberries. 

This recipe is my go to base for any muffin recipe. For years it has consistently produced moist yet fluffy muffins. Another version of these muffins are these apple cinnamon muffins they are perfect for Fall! 

Looking for other lemon recipes? Check out lemon pound cake and overnight lemon blueberry french toast. 

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How to make lemon raspberry muffins from scratch, you will need:

• Muffin pan
• Cupcake liners
• 2 Cups of Flour
• 1 1/4 Cup of Sugar
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Salt
• 1/2 Cup of Milk- I use whole milk when baking
• 1/2 Cup of Melted Butter
• 2 Eggs
• Zest of 1 Lemon
• Juice of 1 Lemon
• 12 oz of Raspberries

How to make lemon raspberry muffins

To make these muffins, start by preheating your oven to 350 degrees. Line muffin tins with cup cake liners.

In a medium sized bowl mix together your dry ingredients of flour, sugar, baking powder and salt. One at a time add eggs and milk. Add melted butter, lemon zest, juice and stir.

Using a silicone spatula fold in raspberries.  Pour batter into muffin tins. I prefer muffin tins that bake 12 muffins at a time like this one. Tip: I like to use an ice cream scoop to add batter to the muffin liners. This will ensure even and uniform muffins.

Bake at 350 for 30 minutes. Let cool for a bit and enjoy!

Yield: 12 muffins

Lemon Raspberry Muffins

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An easy lemon raspberry muffin recipe that is perfect for Spring and Summer.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 Cups of Flour
• 1 1/4 Cup of Sugar
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Salt
• 1/2 Cup of Milk
• 2 Eggs
• 1/2 Cup of Melted Butter
• Zest of 1 Lemon
• Juice of 1 Lemon
• 12 oz Raspberries

Instructions

1. Preheat oven to 350 degrees. Line muffin tins with cup cake liners.
2. In a medium sized bowl mixed dry ingredients (flour, sugar, baking powder and salt).
3. Add milk and eggs one at a time.
4. Add melted butter, lemon zest, juice and stir.
5. Fold in raspberries.
6. Pour batter into muffin tins.
7. Bake at 350 for 30 minutes.

Can you use frozen raspberries?

While I love to bake with fresh ingredients butI find with muffins you can use frozen raspberries if they aren’t in season. You can also do this when baking blueberry muffins. 

Looking for another muffin recipe? Try these apple cinnamon muffins they are perfect for Fall! 

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