Delicious Lemon Raspberry Muffins Recipe

With a light and fluffy texture and a burst of fruity flavor in every bite, these lemon raspberry muffins are the perfect way to start your day! They are a tasty treat that’s both sweet and tangy.

Grab the recipe and start baking today. When they are warm from the oven, no one can resist them!

Raspberries are one of my favorite fruits, and I especially love pairing them with lemon. The vibrant, fresh flavors are a match made in heaven!

It took me a few tries, but I finally came up with the perfect raspberry lemon muffin. The yogurt keeps them nice and moist, and the coarse sugar on top adds such a yummy crunch, and makes them so pretty.

I experimented with crumb topping, and with glaze. But I really wanted the lemon and berry flavor to shine though, so I didn’t want them too sweet.

I hope your family loves these muffins just as much as mine does!

How to Make Raspberry Lemon Muffins

1. PREP – Juice and zest the lemon. Spray 9 muffin cups with non stick cooking spray. Preheat your oven to 400 degrees.
2. WET INGREDIENTS – In a large mixing bowl, whisk together the melted butter, vegetable oil, yogurt, egg, lemon juice, and lemon zest.
3. DRY INGREDIENTS – Whisk together the flour, sugar, baking powder, and salt in a small bowl.
   
4. COMBINE – Stir the dry ingredients gently into the wet ingredients. Fold in the raspberries.
   
5. ADD TOPPING – Divide the batter between the muffin cups. Sprinkle the coarse sugar over the tops of the muffins.
6. BAKE – Bake at 400° for 7 minutes. Turn the heat down to 350°, and bake for an additional 11-13 minutes, or until a toothpick inserted in the middle comes out clean.
7. COOL – Let muffins cool in the pan for about 5 minutes, then turn out onto a cooling rack. You can serve them warm, or let them cool before serving.

PRO TIPS

• Make sure you don’t overmix the batter after adding the flour. If you stir it too much, you will end up with muffins that are tough instead of light and fluffy.
• I like to use an ice cream scoop to portion the batter into the muffin cups. That way they are similar in size, and will bake evenly.
• Fresh raspberries work best for this recipe; frozen tend to leave streaks in the batter. If you must use frozen, don’t thaw them first. Note that because the berries are frozen, you will need to bake the muffins a little longer.

Leftover muffins

We like these muffins best fresh while the sugar is still crunchy. But they will keep at room temperature for two to three days.

Because of the berries, they do get more moist the longer you keep them. If you are worried about mold, you can store them in the refrigerator.

You can also freeze the muffins. After they have cooled completely, freeze them in a single layer on a cookie sheet or plate for a couple of hours. When they are frozen, transfer them to heavy duty ziplock bags. They will keep in the freezer for 3-4 months.

You can either let them thaw at room temperature, or heat them in the microwave at half power for a minute or two. (I like using half power so the berries don’t turn into little pockets of lava.)

VARIATIONS:

• If you don’t have plain yogurt, you can use sour cream or greek yogurt.
• You can substitute half of the white flour for whole wheat flour, and most people won’t notice the difference.
• Don’t have any raspberries available? Try blueberries instead!
• For a sweeter muffin, you can make a glaze with 1/2 cup of powdered sugar, a pinch of lemon zest, and about a tablespoon of fresh lemon juice. Wait until the muffins are cool before drizzling them with glaze.

MORE TASTY MUFFIN RECIPES

• Corn Bread Muffins
• Zucchini Chocolate Muffins
• Apple Cinnamon Muffins
• Morning Glory Muffin Recipe
• Granola Muffins
• Peanut Butter Chocolate Chip Muffins
• Whole Wheat Blueberry Muffins

LEMON RASPBERRY MUFFIN RECIPE

These raspberry lemon muffins are just perfect for spring and summer brunch. If you give them a try, leave a comment and let me know how you enjoyed them!