Lemon and Raspberry Muffins
These lemon and raspberry muffins are full of bright lemon flavour and fresh raspberries in every bite. Made in just one bowl with simple pantry ingredients, there’s no need for buttermilk or sour cream. They bake up light, fluffy and lemony, perfect for when you’re craving a simple homemade treat.
Muffins are one of the easiest treats to make. They’re perfect for beginner bakers as well those who have been baking forever. Rarely is there not a batch of freshly baked muffins on my counter for grab and go breakfasts or an afternoon snack. These bran muffins made without buttermilk are so delicious for breakfast, and these decadent blueberry chocolate chip muffins make a nice indulgent snack.
Why You’ll Love This Recipe
- made in one bowl – (easy clean-up is always a win)
- fresh, vibrant lemon flavour – (not subtle or lost like so many lemon muffins I have tried)
- juicy raspberries in every bite
- soft, bakery style texture – (see my secret below to getting them to rise nice and high)
- perfect for breakfast, brunch or an afternoon snack
Ingredient Notes
- fresh lemons – fresh juice and zest for maximum flavour
- raspberries – fresh or frozen (do not thaw if using frozen)
- melted butter – keeps muffins moist
- sugar – balances the tartness
- lemon extract – for a punch of lemon flavour
- eggs – helps create a light, airy muffin with a tender crumb
- all purpose flour
- milk
- salt
- baking soda and baking powder – leavening agents for a nice rise
How to Make Lemon Raspberry Muffins
Be sure to check out the full list of ingredients and instructions on the printable recipe card below
- pour sugar into a large bowl with freshly grated lemon rind. Using clean hands, rub lemon rind into sugar until well blended and the sugar has a nice lemon scent
- add eggs, melted butter and lemon extract to the lemon sugar and whisk til fully blended
- add milk and lemon juice; whisk until fully blended
- sift in dry ingredients
- stir dry ingredients into wet ingredients just until moistened – don’t over mix
- add fresh or frozen (not thawed) raspberries to the mixture
- gently fold raspberries into the batter without over mixing
- let muffin batter rest for 10 to 15 minutes while oven preheats to 400 degrees Fahrenheit
- line muffin pan with paper liners – I used the parchment paper “tulip” liners, and using a ice cream scoop, fill liners about 2/3 full
- bake at 400F for 5 minutes then reduce heat to 375 degrees and continue baking for 15-18 minutes, until a toothpick inserted into the centre comes out clean
- remove from heat and allow to cool in pan for 5 minutes before transferring to cooling rack to cool completely
- in a small bowl whisk together powdered sugar, lemon juice and lemon rind to make a lemony glaze, and drizzle over top of cooled muffins.
Tips for Perfect Muffins
- don’t over mix the batter (keeps them tender)
- toss the raspberries in a little flour to help keep them from sinking to the bottom
- fill muffin tins almost to the top
- cook at 400 or 425 degrees for the first 5 minutes as this allows a burst of hot air to get the leavening ingredients going fast, resulting in a nice tall muffin top
- use fresh lemon juice and lemon zest as it makes a big difference in the flavoir
Variations & Substitutions
These muffins are best made as the recipe is written, but these are a few changes I have tried myself:
- use fresh or frozen blueberries instead of raspberries
- substitute the 1/2 cup melted butter with 1/2 cup vegetable oil
- bake them in unlined muffin tins that have been sprayed with cooking spray and fill almost to the rim of each muffin tin for a traditional shaped muffin
Serving Suggestions
Serve warm with butter along side a cup of coffee for breakfast or tea for an afternoon snack. Place warm muffins in a cloth lined basket for brunch spread, or pack in lunches.
Storage Tips
- to prevent soggy muffins, line an air tight container with a sheet of paper towel and cover tightly – leave at room temperature for up to 2 days
- place the container in the fridge for longer storage – up to 4 days
- wrap each muffin tightly in plastic wrap, and place them in a large freezer storage bag for up to 2 months – handy for taking out one at a time and thawing at room temperature
More Muffin Recipes
One Bowl Lemon Raspberry Muffin Recipe
These easy lemon raspberry muffins are made in just one bowl with simple pantry ingredients. Bursting with fresh lemon flavour and juicy raspberries, they bake up light, fluffy, and perfectly tender—no buttermilk or sour cream required. Perfect for breakfast, brunch, or an afternoon treat.
Equipment
- 1 large mixing bowl
- 1 wire whisk
- 1 rubber spatula or wooden spoon
Ingredients
- ¾ cup granulated sugar
- 1 zest and juice of lemon about 1/4 cup juice
- 2 large eggs
- ½ cup butter, melted
- 1 teaspoon pure lemon extract
- ½ cup milk
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional Glaze
- 1 cup powdered sugar
- zest and juice of half a lemon
Instructions
- Preheat oven to 400℉ and line muffin tins with paper liners. Set aside.
- Pour sugar into a large mixing bowl; add lemon zest and rub into sugar with clean hands, until fully incorporated and sugar smells lemony.
- Add melted butter, eggs, lemon extract to the sugar mixture, and whisk until well blended. Whisk in milk and lemon juice.
- Using a mesh strainer, sift dry ingredients into wet ingredients and fold in just until combined. Dust raspberries with a bit of flour and fold into the batter. Let batter rest for 10 to 15 minutes.
- Using an ice cream scoop, scoop batter into prepared muffin tins. Bake at 400 ℉ for 5 minutes. Turn heat down to 375 ℉ and continue to bake for 15 to 18 minutes, until tester inserted into the centre comes out clean.
- Remove from oven, cool in tins for 5 minutes, then transfer to cooling rack to cool completely.
Optional Glaze
- In a small mixing bowl stir together 1 cup powdered sugar, juice and zest of half a lemon. Add additional powdered sugar or juice to get a thick drizzling consistency. Drizzle over cooled muffins.
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https://www.redcottagechronicles.com/recipe/lemon-raspberry-muffins/
